Shrimp With Sun-Dried Tomatoes
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 to 6 servings
- ¼cup extra virgin olive oil
- Several sprigs thyme
- 1tablespoon minced garlic
- 1cup sun-dried tomatoes, roughly chopped
- 2tablespoons capers, drained if necessary
- ½cup fish stock or dry white wine
- 16 to 24large shrimp, peeled
- Salt and pepper
- Chopped fresh basil
Preparation
- Step 1
Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
- Step 2
Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
- Step 3
Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
irina
Sun-dried tomatoes in oil? Or dried, ready-to-eat?
Dinner Party Appetizer!
Just made a small portion to test out the recipe before my dinner party. It was delicious and easy; it punches a big "wow" when served bubbling from the oven.
I used wine and will next time really let it cook with the garlic, tomatoes, olive oil to allow more of the flavors to deepen. I skipped the sprinkling of the s&p and basil (forgot, really); it is needed.
I will serve it with crusty bread to be dipped in the sauce much like a tapas.
A recipe with many future opportunities!
Geoffrey Schöning
To counter the saltiness of the tomatoes and capers, paired this with a (white) asparagus risotto, "lightened" additionally with less butter and Parmesan, and the zest of a lemon. A perfect match of Mediterranean cuisine with a hint of Northern German spring ;-)
Franco
we've been making this dish for several years now and it's always a treat. We have served it with rice, crusty bread or with vermicelli (tonight). I've found that proportions are not critical for this recipe and you can add extra of ingredients you like (e.g., extra garlic and sun-dried tomatoes) and it still tastes great. A little heat is definitely good as suggested by others (red pepper flakes in the step with the garlic, etc). Ottimo!
Lori
Easy and flavorful. Used chicken stock instead of fish stock, which worked just fine. Great over pasta.
candyce54
I found that the dish didn't need to broil. There is a risk of overcooking the shrimp and making it tough. I also found that this sauce was great with many different fishes as long as they are stronger more robust fish so the sauce didn't overpower them.
nancy
Bok Choy. Not book chop
Tom
Very tasty. I don’t know what the broil adds. I think it would be excellent without, and maybe add a bit of oil to the pasta. I agree a little heat would make it awesome.
Judy
Are the sun-dried tomatoes the ones in oil of the dried ones that you soak in water first?
dee
Cowles would like some heat added. And, don’t forget the crusty bread!
mandypantz
This is so good! We cannot do wine in our house, so I substituted with the water that I rehydrated our dry (not oil packed) tomatoes in and the juice of half a lemon. Also added diced zucchini to the oil for a minute at the start, before the thyme, etc. Tossed a portion of the finished dish with orzo pasta and parm, then heated the remainder with shredded hearts of palm "pasta" from TJ's for the gf folks at the table. Everybody was happy. My six year old cleaned his plate - a rarity.
laura aromas
Delicious. Use 1 1/2 tbs of capers
GFR
I only used half as much of the sun dried tomatoes bc mine were pre-soaked in oil and then cooked it with the wine option and served it with pasta and it was excellent.
Amy
I too used chicken stock instead of wine, it worked just fine!
Pete D
Made this tonight, and it will join the rotation. Quick and easy, good taste. I hit the proper dinners I went with the red pepper flakes, I ll continue with them but about a quarter of what I thought was just a pinch. I used the wine, but I’ll try clam juice next. Good recipe, I used tomatoes in oil. Yummy
Dominique
What on earth? Even with the sundried tomatoes soaking up the wine and oil, this was like a chewy mouthful of raisins with oily shrimp. We did not use the ones in oil. Skip!
terri c
This was delicious!!! There’s no need to broil the shrimp unless you want to for texture. I followed the recipe exactly, then quickly stirred in the shrimp. In 5” it was done and the shrimp was perfect. I felt broiling would have made the shrimp tough. Everyone loved it. I used drained chopped olive oil packed sun dried tomatoes from a jar.
Maureen Reiner
I found this a bit disappointing. I did not see what was gained by broiling rather than cooking on stovetop. Needed a bit of zip, others have suggested lemon or pepper flakes. Would prefer weight for shrimp rather than number. Quick but not particularly noteworthy especially considering the $5 I paid for the 1 cup of dried tomatoes in oil.
Luther
Gluttonous! Fixed the full recipe and the two of us devoured it. Used dry white wine and probably closer to 3/4 cup. Very simple and is actually very close to the time listed, which is even more of a plus. An instant favorite. Really can't image going off course with the ingredients. Thanks Mr. Bittman
Fish stock substitute
Substituting 1/4C chicken stock and 1/4 water worked fine for fish stock. Very tasty dish!
my notes
Fresh basil is a must. Serve with zoodles! Chicken stock ok instead of wine.
Mike
I didn’t have any wine in the house so I substituted clam juice, which worked well. I mashed up this recipe with the sheet pan gnocchi and asparagus recipe from NYT. It worked pretty well together. I added red pepper flakes for some heat. I didn’t bother with the broiler because the oven was occupied, and I don’t understand the point of not finishing it on the stove. Maybe I’m missing something. The kids discovered that they like sun dried tomatoes, which was a fun surprise.
June
Just made this. Absolutely delicious! I recommend doubling the sauce so you can serve over pasta or spaghetti squash. also, if you’d like a touch of heat, sprinkle chipotle, chili pepper on the shrimp when you add it to the broiler. Amazing! I will definitely make this again.
June
Just made this. Absolutely delicious! I recommend doubling the sauce so you can serve over pasta or spaghetti squash. also, if you’d like a touch of heat, sprinkle chipotle, chili pepper on the shrimp when you add it to the broiler. Amazing! I will definitely make this again.
mandypantz
This is so good! We cannot do wine in our house, so I substituted with the water that I rehydrated our dry (not oil packed) tomatoes in and the juice of half a lemon. Also added diced zucchini to the oil for a minute at the start, before the thyme, etc. Tossed a portion of the finished dish with orzo pasta and parm, then heated the remainder with shredded hearts of palm "pasta" from TJ's for the gf folks at the table. Everybody was happy. My six year old cleaned his plate - a rarity.
Carol
I was a little put off by the level of acidity in this dish. I think that could be fixed by adding some minced shallots or onions in that first step. It was good, and certainly easy enough. But somehow something was a little off.
Gloria
Loved this — added some feta on top, as someone suggested, and it brought it all together. Served it as an appetizer with small grilled toasts; needed lots of toast because the sauce is amazing.
bakerboyma
Made this as noted after reading the reviews and overall not that impressed. It was a solid 30 minute dinner but not one that I would repeat.
Judy
Are the sun-dried tomatoes the ones in oil of the dried ones that you soak in water first?
Private notes are only visible to you.
Advertisement
