Shrimp With Sun-Dried Tomatoes

By Mark Bittman

Shrimp With Sun-Dried Tomatoes
Total Time
20 minutes
Rating
5(691)
Comments
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Sun-dried tomatoes might scream 1980s nouveau cuisine to you, and that's a fair assessment considering their somewhat profligate use throughout the decade. Yet this dish may have you reconsidering their place in your pantry. Used sparingly, sun-dried tomatoes can impart a bold tomato-y taste that Mark Bittman argues is in some ways “better than ‘real’ tomato flavor.” In this 20-minute sauté, the intense tang of capers and tomatoes plays beautifully off the mild sweetness of shrimp. Serve it over pasta or rice, or alone with a big hunk of good bread.

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Ingredients

Yield:4 to 6 servings
  • ¼cup extra virgin olive oil
  • Several sprigs thyme
  • 1tablespoon minced garlic
  • 1cup sun-dried tomatoes, roughly chopped
  • 2tablespoons capers, drained if necessary
  • ½cup fish stock or dry white wine
  • 16 to 24large shrimp, peeled
  • Salt and pepper
  • Chopped fresh basil
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.

  2. Step 2

    Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.

  3. Step 3

    Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

Ratings

5 out of 5
691 user ratings
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Comments

irina

Sun-dried tomatoes in oil? Or dried, ready-to-eat?

Dinner Party Appetizer!

Just made a small portion to test out the recipe before my dinner party. It was delicious and easy; it punches a big "wow" when served bubbling from the oven.
I used wine and will next time really let it cook with the garlic, tomatoes, olive oil to allow more of the flavors to deepen. I skipped the sprinkling of the s&p and basil (forgot, really); it is needed.
I will serve it with crusty bread to be dipped in the sauce much like a tapas.
A recipe with many future opportunities!

Geoffrey Schöning

To counter the saltiness of the tomatoes and capers, paired this with a (white) asparagus risotto, "lightened" additionally with less butter and Parmesan, and the zest of a lemon. A perfect match of Mediterranean cuisine with a hint of Northern German spring ;-)

Chez Fielding

i made this as written tonight and it was good but not great. I used wine. Maybe with sautéed shallots as some suggested. Maybe a bit of lemon juice and some steamed broccoli added in. Overall just meh. I might try it again with some additions.

CrazyViv

Following notes from others, I used what I had in the house: sun dried tomatoes in oil, lots of garlic, capers, dried thyme, s & p. When this was cooked, I added wine, more wine, and even more wine as it all cooked down. I cooked the shrimp in the pan, served it over pasta. It was so much better than I expected as it didn't look like anything special. I don't drink but the concentrated wine flavor was delicious--I wanted to lick the pan! This recipe will go on our shrimp rotation.

Victoria C

DO NOT USE A HALF CUP OF FISH SAUCE!!!! It was so salty it was inedible. With nearly 1500 mg of sodium in a tablespoon of fish sauce, this dish tops out at 12,000 mg of sodium!

Jack

There is no fish sauce listed in the recipe ingredients

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