Ingredients
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1 tablespoon olive oil
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1 1/2 lbs peeled shrimp
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1/2 teaspoon coarse salt, divided
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1 lb tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
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1/4 cup white wine (water or vegetable stock may be substituted)
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1/3 cup pitted kalamata olive, coarsely chopped
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1/3 cup parsley, chopped
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1/3 cup fresh basil, chopped
Instructions
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.