Shrimp with Tomatoes

1 ½ pounds shrimp, peeled and deveined, with tails removed 

1 tablespoon high-heat vegetable oil

½ cup white wine, divided

1 tablespoon olive oil

3 garlic cloves, peeled and smashed

4-6 tomatoes, cored and chopped

2-4 tablespoons balsamic vinegar

1 tablespoon dried oregano (or 2 teaspoons fresh oregano)

1/8 teaspoon red pepper flakes (optional, to taste)


black pepper

parmesan cheese for garnish

  1. 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
  2. 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  
  3. Adjust the flavor with salt, pepper, vinegar, and red pepper flakes
  4. Return the shrimp to the pan, and continue to cook until the shrimp is cooked through
  5. Serve with rice, pasta, or quinoa, and sprinkle with parmesan cheese

Makes 4 servings