Spicy Garlic Shrimp and Tomatoes Sauté – A quick and easy way to make the most delicious accompaniment to rice, orzo, and pasta!
In real life talk, I have been totally out of it for the last week, as I have been trying to help my dad get better post open heart surgery. I don’t really go into sharing too much of real life on here because this is our happy place, right?! And I love happiness! 😀 BUT, right now, I do need all your prayers, thoughts and your well-wishes, please!
P.S. He is a vegetarian, plays soccer for 60-minutes twice a week, never sits down, and is only 61… Doc says, blame it on genetics. Ugh. Sometimes, the rules do not apply, you know?
Anywho! Let’s find happy. How about this shrimp? A flavor bomb explosion that isn’t dessert!
The only reason I was compelled to make this in the first place was because it was time to move on from the Garlic Butter Shrimp and Rice after making it for every meal for the last 365 days, and this seemed like a logical next step to, um, more delicious shrimp that you can put over, um, more rice.
But this is more than just delicious, saucy shrimp. This recipe is all about the sauce that’s super easy and ready to go with just good ol’ regular ingredients.
You’ll toss all those pretties up in the pan, just the way you like ’em, throw a handful of seasonings for a bit of spice and make it all awesome! Then, you’ll be all googly-eyes over your winning meal of creamy, delicious, filling and mostly-healthy shrimpy shrimp. Theeee end.
Now I’m off to go see my daddy.
Also? Thank you for listening. XOXO
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TOOLS USED IN THIS RECIPE
- 1- pound fresh or frozen jumbo shrimp , peeled and deveined (thawed if frozen)
- 1 tablespoon all-purpose flour
- 1 to 2 teaspoons paprika
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar
- *lite-salt and fresh ground pepper , to taste
- 2 tablespoons butter
- 6 cloves garlic , minced
- salt , to taste (I use lite-salt)*
- 1 cup cherry tomatoes , halved
- 1/2 cup reduced sodium low fat vegetable broth (you can also use chicken broth)
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh parsley
- If shrimp is wet, pat dry with paper towels; set aside.
- In a large mixing bowl, combine flour, paprika, cayenne pepper, sugar, salt, and pepper; add shrimp and, using your fingers, mix to combine. Set aside.
- Melt butter in a large nonstick skillet or a cast iron skillet.
- Add garlic and salt; cook for about 30 seconds, stirring frequently.
- Add previously prepared shrimp to the pan; cook for 2 minutes.
- Stir in tomatoes, vegetable broth and lemon juice; continue to cook for 3 minutes, or until shrimp is done and tomatoes are tender.
- Remove from heat.
- Stir in fresh parsley.
- Serve over cooked rice, orzo, pasta, etc...
NUTRITIONAL INFORMATION PROVIDED BY SPARK RECIPES
*Lite-Salt has 1/2 the sodium of regular table salt.