Pan fried shrimp, olives, and tomatoes

How to make Pan fried shrimp, olives, and tomatoes recipe - If you prefer, use a splash of white wine instead of the sherry. Poêlée de crevettes, olives et tomates recette

SERVES 4

Ingredients:

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 flatleaf parsley, chopped

sea salt and freshly ground black pepper

Method:

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.

Pan fried shrimp, olives, and tomatoes