Sautéed Shrimp with Basil & Cherry Tomatoes
If you like, turn this into a one-dish dinner by tossing the shimp and its sauce with a bowl of pasta. Serve a salad of mixed greens on the side.
  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced
  • 3 cloves garlic, slivered
  • 1 pound large shrimp, shelled and deveined
  • 2 cups halved cherry tomatoes (red and yellow)
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh mint

1. In a large nonstick skillet, heat the oil over medium heat. Add the scallions and garlic, and cook until the scallions are slightly softened, about 1 minute.

2. Add the shrimp and cook until opaque on the outside but still a bit translucent in the center, about 3 minutes. With a slotted spoon, transfer the shrimp to a plate.

3. Add the cherry tomatoes, basil, and salt to the skillet and cook until the tomatoes are softened and begin to get juicy, about 4 minutes.

4. Return the shrimp to the skillet. Stir until opaque throughout, about 1 minute. Stir in the mint and serve.

Nutritional Information
Per serving: 108 calories, 3.3g total fat (.6g saturated), 135mg cholesterol, 1.4g dietary fiber (.2g soluble), 4g carbohydrate, 15g protein, 454mg sodium.
Good source of: selenium, vitamin B12, vitamin D.

Date Published: 09/19/2005 > Printer-friendly Version

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