Prep and cook 30 min
No ingredients spell Mediterranean summers like shrimp, tomatoes, garlic and basil and this recipe shouts it from the rooftops.
Not only is it quick and easy, it is all cooked on one grill pan with no fuss and no mess.
All you do is caramelize a couple of sliced lemons on a very hot grill pan, set them aside while you blister a handful of cherry tomatoes then grill the peeled and deveined shrimp for a minute a side.
Plate and dress with a garnish of rough cut basil leaves.
Shrimp And Blistered Tomato Salad
by
Derek Farwagi
Equipment
- Grill pan
Ingredients
- 2 Lemons sliced 1/8" thick
- A generous handful of washed and dried whole cherry tomatoes.
- 1 lb Peeled and deveined shrimps
- 1 Garllic clove, crushed
- 3 tbsp Olive oil
- Juice of one lemon.
- Salt and pepper
- 1 cup Roughly cut Basil leaves
Instructions
- Mix the oil, lemon and crushed garlic clove with salt and pepper and set aside.
- Heat the grill plan on high heat and caramelize the lemons- about two minutes each side. Set aside.
- Blister the cherry tomatoes for a couple of minutes. Don't overdo it - you want the tomatoes to still be firm and overcooking them will make them too soft. Set aside.
- Grill the peeled and deveined shrimps for about a minute each side.
- Gently mix the lemons,tomatoes and shrimps in a bowl and add the dressing.
- Mix in the basil and serve.
Nutrition
Calories: 289kcalCarbohydrates: 14gProtein: 48gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 572mgSodium: 1959mgPotassium: 498mgFiber: 4gSugar: 5gVitamin A: 435IUVitamin C: 84mgCalcium: 371mgIron: 6mg
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