- Cherry Tomato and Shrimp Sauce
Cherry Tomato and Shrimp Sauce
Myra Kornfeld
This dazzling sauce is as tasty as it is quick to prepare. The petite wild Oregon Pink Shrimp defrosts quickly, and the cherry tomatoes become succulent within minutes of heating. For an easy elegant meal, serve the sauce over crispy baked polenta.
Cherry Tomato and Shrimp Sauce
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
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Ingredients
- ½ pound Vital Choice pre-cooked petite wild Oregon Pink Shrimp, defrosted
- 1 pint cherry tomatoes, halved (tiny sweet ones are best)
- 2 tablespoons minced shallots
- 1 garlic clove, minced
- 2 tablespoons Vital Choice organic extra virgin olive oil
- 1 tablespoon Vital Choice organic balsamic vinegar
- 1 teaspoon fennel seeds
- Salt and freshly ground black pepper
- 1 tablespoon snipped chives
- 1 tablespoon chopped parsley
Instructions
- In a large skillet, combine the tomatoes with the shallots, garlic, the olive oil, vinegar and fennel.
- Add the shrimp, a sprinkling of pepper and a generous sprinkling salt.
- Warm the tomato mixture over medium heat and let it stew until just heated through and juicy, about 2 to 3 minutes. Remove from the heat and stir in the chives and parsley. Serve warm.
Serves: Serves 4