Shrimp, Tomatoes, Basil, and Voila!
I wanted to make a lighter supper for hubby and me since we’re hosting a fondue party at our house tomorrow night (don’t worry – I’ll blog the fondue too!). Shrimp was on sale at the grocery store, and I actually found some really nice looking tomatoes, so we decided to “wing it” from there. We ended up with a fantastic, light, delicious dinner.
Basil Shrimp Bowl
2 tablespoons olive oil
1/2 lb. shrimp, peeled and de-veined
2 teaspoons Paula Dean’s house seasoning (salt, pepper, garlic powder, onion powder)
2 more tablespoons of olive oil
1/4 cup onion, roughly chopped
1 clove garlic, minced
10-12 cherry or plum tomatoes, sliced in half
4 tablespoons fresh basil, chopped, divided
Salt and pepper, to taste
4 servings of cooked pasta, hot – your favorite shape
Heat first two tablespoons of olive oil in a grill pan (a regular skillet will work, too) over medium-high heat. Add shrimp so that each one is laying flat on the grill pan. Sprinkle house seasoning over the shrimp. Allow to cook for 2 minutes, then flip and allow to cook for 1 more minute. Remove from heat and set aside.
Meanwhile, heat the other two tablespoons of olive oil in a stir fry pan or large skillet over medium heat. Add onion and garlic, and allow to cook until fragrant, about 2 minutes. Add the tomatoes and 2 tablespoons of the basil. Season to taste with salt and pepper, and allow to simmer for another two minutes.
Add the shrimp to this mixture, tossing to combine. Simmer for another 3 minutes.
Top each serving of pasta with a quarter of the shrimp mixture. Garnish with the remaining 2 tablespoons of basil. Serve immediately with crusty garlic bread.