TC
When your taste buds need a little resuscitation, try this salty, spicy shrimp dish. Olives, capers, and anchovies add brininess, and garlic and red pepper flakes provide intensity. Start with these amounts and adjust ingredients to taste if you are craving salt or want more heat. Enjoy on its own or serve with a grain or pasta of your choice.
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4 SERVINGS |
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2 tablespoons olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
1 pound shrimp, shelled and deveined and patted dry
1 (14.5-ounce) can diced tomatoes
1 teaspoon anchovy paste or 1 anchovy fillet, drained and chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 tablespoons capers
¼ cup chopped Kalamata olives
Salt and freshly ground black pepper
In a large skillet over medium-high heat, add the oil. Sauté the garlic and red pepper flakes for 1 minute. Add the shrimp and cook for 1 minute per side without stirring. Remove the shrimp and set aside.
In the same skillet, add the tomatoes and their juice, anchovy paste, oregano, and basil and bring to a boil. Reduce the heat and simmer for 10 minutes, or until thickened, stirring occasionally. Add the capers and olives and simmer for 1 minute. Return the shrimp to the skillet and sauté for 1 minute, or until the shrimp is heated through. Season with salt and pepper.
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PER SERVING |
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Calories |
170 |
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Fat |
10 g |
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Saturated fat |
1 g |
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Cholesterol |
120 mg |
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Sodium |
580 mg |
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Carbohydrate |
6 g |
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Dietary fiber |
1 g |
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Sugars |
3 g |
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Protein |
17 g |
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Calcium |
100 mg |
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Potassium |
380 mg |