Friday, February 8, 2013

Tuscan Shrimp

Made By: Ryan Noelle    February 8, 2013

     I have been thinking of dishes to make for a romantic dinner at home for two, pending the upcoming holiday, V-day.  I decided a shrimp appetizer would be just perfect.  This shrimp recipe includes: sun dried tomatoes, black olives, fresh basil and lime juice!  It has all the ingredients reminiscent to those found in Tuscan cuisines.  This shrimp dish came out fantastic!  Don't mind me I am just going to give myself a little pat on the back.  I really shouldn't say this dish is only great as an appetizer.  To be quite honest this could top spaghetti squash or quinoa and make a great dinner.  Personally I like the idea of serving this as a starter to entice the taste buds to let them know what other great offerings are about to come.  
     All in all this was super scrumptious and really easy to make.  So why not try it for yourself!?

I ate mine with quinoa.

Healthy Tidbits:  High in Phosphorus, protein, Vitamin B12 & C.
Servings:  5  Size: about 1/2 cup   Calories:  157  Fat:  5g  Carbs: 5.8g   Fiber:  0.9g  Protein:  22g  Sugar: 0.7g  Sodium:  308,g

  • 1/2 cup sun dried tomatoes diced
  • 1/2 cup diced tomato
  • 1 Lime Juiced 
  • 1 tbsp black olives
  • 2 tbsp feta
  • 1 pound shrimp
  • 1 tsp olive oil
  • 2 clove garlic minced
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp kosher salt
  • 1/4 tsp onion powder
  • 1 tbsp fresh basil

Get Cooking:
In a medium saute pan on medium heat, heat olive oil.  Add garlic and cook for a minute.  Next, add diced tomatoes, sun dried tomatoes, black olives and seasonings.  Add 1 tbsp water if the mixture is getting dried out. Continue to do this trick throughout the cooking process.  Cook until simmering.  Add Deveined and peeled shrimp.  Cook until pink, and then squeeze lime juice on to the dish.  Add basil and feta cheese.  Serve up hot! Yum, Yum!

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