Sweet summer tomatoes, a kick of spicy Italian chili paste and a clove or two of garlic and some fresh shrimp create — Fresh Tomato Calabrian Chili Shrimp. You must make this dish before the season ends.
Fresh tomatoes are best in the summer months and then it’s back to canned, once mid-fall arrives. Grab some of these ruby sweet fruit and make this quick and easy shrimp dish for a delicious weeknight meal. The tomatoes cook down in a bit of butter and olive oil with a couple of cloves of minced garlic. The sweetness comes through as the tomatoes melt into the pan and arrive somewhere between sauce and a chunky salsa consistency. A big tablespoon of Calabrian chili paste adds spiciness, but when cooked into sweet and slightly acidic tomatoes, it tames the heat.
A pound of uncooked shrimp are added directly to the sauce for a quick poach — and that’s somewhere between 3-5 minutes, depending upon the size of your shrimp. A couple of tablespoons of freshly sliced basil added at the end, offers fragrance and an herbaceous quality that irresistible. Simple ingredients cooked properly make the best weeknight meals. I love this dish with a big piece of toasted rustic bread for dipping — my bread has lardons inside (just in case you’re wondering).
4 large tomatoes, sliced
2 tablespoons butter
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon Calabrian chili paste
1 pound large fresh shrimp or frozen defrosted shrimp
2 tablespoons fresh basil, chiffonade
salt and pepper
- In a large non-stick skillet, add butter and olive oil and place over medium heat. After butter has melted, swirl in pan.
- Add tomatoes and cook for 5 minutes, stirring occasionally. Add garlic and stir. Cook for 2 minutes.
- Add chili paste, 1/2 teaspoon salt and 1/8 teaspoon black pepper, stir. Add shrimp and cook for 3-5 minutes, stir to coat in sauce.
- Add basil and stir. Turn off heat and spoon onto plates. Serve with toasted rustic bread, if desired. Enjoy!