Sweet summer tomatoes, a kick of spicy Italian chili paste and a clove or two of garlic and sweet shrimp create delicious Fresh Tomato Calabrian Chili Shrimp.
Fresh tomatoes are coming this summer, so grab some of these ruby sweet fruits 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 is irresistible. Simple ingredients cooked properly make the best weeknight meals. I love this dish with a big piece of toasted rustic bread for dipping.
Ingredients
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
(Serves 4)
To Prepare:
- 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!
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