Dietitian's tip: Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes, retaining its freshness when tossed with shrimp. Serve with pasta.
- 1 tablespoon olive oil
- 1 1/4 pounds large prawns (shrimp), peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons dry white wine
- 4 tomatoes, peeled and seeded, then diced
- 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
- 3 cloves garlic, minced
- 1/4 cup chopped pitted Nicoise olives
- 2 tablespoons capers, rinsed and chopped
- 6 anchovy fillets, rinsed and finely chopped
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon red pepper flakes (optional)
In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the shrimp, sprinkle with the salt and black pepper, and cook for about 3 minutes. Turn the shrimp and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.
Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the shrimp to the pan and toss well to coat. Serve immediately.