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Pan-fried Shrimp, Olives, and Tomatoes

Categories: Comfort Foods, Entertaining, Low-fat, Quick to fix
Type: Main Dishes

This easy dish is chock full of shrimp, olives, and tomatoes.

Prep Time: 5M

Cooking Time: 15M

Serves: Serves 4


  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12 large raw shrimp, peeled and deveined, but with tails left intact
  • splash of dry sherry
  • 6 tomatoes, peeled
  • large handful of mixed olives, pitted
  • handful of fresh basil leaves and flat-leaf parsley, chopped
  • sea salt and freshly ground black pepper
Pan-fried Shrimp, Olives, and Tomatoes photo

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  1. Heat the oil in a large frying pan over a medium heat. Add the onion, and sauté for about 5 minutes until soft. Add the garlic, and cook for a few seconds, then add the shrimp and cook over high heat just until the shrimp begin to turn pink.
  2. Add the sherry, and cook for 5 minutes, stirring, until the smell of alcohol disappears, then add the tomatoes and olives. Cook for 2 minutes longer, stirring occasionally, until the tomatoes start to break down. Season well with salt and pepper, and stir in the basil. Serve with fresh crusty bread.
  • If you prefer, use a splash of white wine instead of the sherry.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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