Shrimp with tomatoes, capers, and basil (Gluten-free, soy-free, grain-free, dairy-free)
Taking advantage of some huge Florida Gulf shrimp today! Tender shrimp are quickly sauteed with a bright mix of tomatoes, capers, onion, garlic and fresh basil. This dish is so quick and full of flavor that it could easily become a staple on your table.
Shrimp with tomatoes, capers, and basil (Gluten-free, soy-free, grain-free, dairy-free)
INGREDIENTS:
4 T olive oil, divided
1 lb jumbo or extra large shrimp (about 16), peeled and deveined
1/2 yellow onion, chopped
1 clove garlic, chopped
1 can diced tomatoes, drained
1/4 capers, drained
2 T fresh basil julienned (or 1 T dried basil) plus more for garnish
salt to taste
DIRECTIONS:
Heat 2T olive oil in a large skillet over medium-high heat.
Salt the shrimp lightly and add them in a single layer to the pan, taking care not to crowd the pan (It's ok to do this in batches, if needed). Saute for 2 minutes per side (the shrimp will finish cooking with the tomatoes later). Remove shrimp from pan and set aside.
Heat the remaining 2 T olive oil in the pan and reduce the heat to medium.
Add the onion and saute for 2 minutes and then add the garlic. Continue cooking until the onions start to become translucent but still have a bit of crunch (about 3 minutes).
Stir in the tomatoes, capers, and basil. Salt to taste and cook until the mixture is warmed through.
Return the shrimp to the pan with the tomato mixture. Cook for about 2 minutes for the flavors to meld and the shrimp to finish cooking.
Transfer to a serving dish. Garnish with extra basil and serve. You could also squeeze a bit of fresh lemon juice and grated parmesan cheese over the top if you have either on hand.
Enjoy!
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Keywords: gluten-free shrimp, gluten-free seafood, shrimp recipes, seafood recipes, shrimp dinners, seafood dinners, shrimp and tomatoes, seafood with tomatoes
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