Seared spring shrimp with roasted tomatoes
0
- Prep Time15 mins
- Total Time15 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
2 shallots
1 large jalapeno
1/2 cup freshly squeezed orange juice
1/4 cup dry vermouth, or white wine
2 tbsp butter
1/4 tsp salt
1 pint cherry or grape tomatoes
1 tbsp olive oil
pinch salt
pinch granulated sugar
1 tbsp olive oil
1 tbsp butter
500 g fresh, peeled jumbo tiger shrimp, about 12
1/4 cup shredded fresh basil leaves
3 to 4 cups hot cooked pasta, or rice
Instructions
Preheat oven to 450F (230C). Finely chop shallots. Core and seed jalapeño, then finely chop. Place both in a bowl. Add juice, vermouth, 2 tbsp (30 mL) butter and salt. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with salt and sugar. Toss to coat. Roast tomatoes in centre of preheated oven until skins start to burst, 10 to 15 minutes.
Meanwhile, heat 1 tbsp (15 mL) each oil and butter in a wide frying pan over high heat. Add shrimp and cook 1 minute, just until pink. Turn shrimp and continue to cook 1 minute. Remove to a large plate. Return pan to burner. Add juice mixture. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium. Stir often, 5 minutes. Meanwhile, coarsely shred basil. Once sauce has boiled 5 minutes, return shrimp and any juices to pan. Stir often until shrimp are cooked, 3 to 4 minutes. Remove tomatoes from oven and toss with basil. Place pasta on dinner plates. Top with tomatoes, then shrimp and sauce.
Nutrition (per serving)
Calories 286, Protein 24.2g, Carbohydrates 9.4g, Fat 16g, Fibre 1.1g.
Our easy orange-butter sauce is a perfect match for shrimp - fragrant and fresh! Dish up with cherry tomatoes that have been roasted - to heighten their natural sweetness - while the shrimp are cooking.