Herbed Shrimp and Tomatoes Recipe

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Herbed Shrimp and Tomatoes

An refreshing appetizer recipe for any occasion. Shrimp cocktail is extra divine when cherry tomatoes and fresh basil are tossed in just before serving.

  • 2 lb. fresh or frozen jumbo shrimp (20 to 21 per lb.)
  • 2 Tbsp. snipped fresh basil
  • 1 Tbsp. fresh lemon juice
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 cups grape or cherry tomatoes
  • Lemon wedges (optional)
  • Snipped fresh basil (optional)
  • 1 recipe Basil Dipping Sauce
  • Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In large bowl combine basil, lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.
  • In a large skillet cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to serving platter.
  • Add tomatoes to shrimp; gently toss to combine. Serve with lemon wedges, snipped basil, and Basil Dipping Sauce. Serve warm or chill until serving time. Makes 8 servings.
Make-Ahead Tip
  • One day before, peel and devein shrimp. (Thaw frozen shrimp.) Cover; refrigerate. Two hours ahead, finish preparing recipe as directed. Cover; refrigerate until serving. Serve chilled with Basil Dipping Sauce. Fresh oregano can be substituted for basil.
Nutrition Facts
  • Calories 162, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 172 mg, Sodium 389 mg, Carbohydrate 4 g, Total Sugar 2 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 32%, Calcium 7%, Iron 17%.
  • Percent Daily Values are based on a 2,000 calorie diet
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