Ingredients
- 1 ½ lbs shrimp, peeled and deveined, with tails removed
- 1 tbsp high-heat vegetable oil
- ½ cup white wine, divided
- 1 tbsp olive oil
- 3 garlic cloves, peeled and smashed
- 4-6 tomatoes, cored and chopped
- 2-4 tbsp balsamic vinegar
- 1 tbsp dried oregano (or 2 teaspoons fresh oregano)
- ⅛ tsp red pepper flakes (optional, to taste)
- salt
- black pepper
- parmesan cheese for garnish
Instructions
- Heat a large skillet over a medium-high heat. When it’s hot, add the vegetable oil, and then the shrimp. Sprinkle with salt and pepper, and cook until the shrimp starts to turn color, and remove from the pan. You may need to cook the shrimp in two batches. After the shrimp is cooked, add ¼ cup of the wine to the pan, and scrape up the stuck bits in the pan with a wooden spoon. Remove this liquid from the pan, and add it to the shrimp
- Reduce the heat to medium, and add the olive oil and garlic, and stir until the garlic is fragrant. Add the tomatoes, remaining wine, 2 tablespoons of balsamic vinegar, and the oregano. Cook, stirring frequently, for 5-8 minutes, or until the tomatoes break apart Adjust the flavor with salt, pepper, vinegar, and red pepper flakes
- Return the shrimp to the pan, and continue to cook until the shrimp is cooked throughServe with rice, pasta, or quinoa, and sprinkle with parmesan cheese
Notes
Makes 4 servings
Nutrition Facts
Shrimp with Tomatoes
Amount per Serving
Calories
266
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Cholesterol
274
mg
91
%
Sodium
214
mg
9
%
Potassium
797
mg
23
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
36
g
72
%
Vitamin A
1065
IU
21
%
Vitamin C
18
mg
22
%
Calcium
150
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.