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Garlicky Shrimp with White Wine and Tomatoes
Garlicky Shrimp
with White Wine and Tomatoes

Garlicky Shrimp with White Wine and Tomatoes


Makes 4 servings
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 to 4 cloves garlic, thinly sliced
  • 2 medium shallots, peeled and thinly sliced
  • 1 pint grape tomatoes, halved lengthwise
  • 1 pound large wild shrimp, cleaned and shells removed (with tails left in tact)
  • 1/2 teaspoon dried red pepper flakes
  • 2 to 3 teaspoons fresh thyme leaves
  • 1 cup dry white wine
  • Salt and pepper
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Heat the olive oil in a large saute pan over medium high heat. Add the garlic and shallots and saute for 2 to 3 minutes, stirring constantly, until softened and fragrant (but not brown). Add the grape tomatoes and cook for 3 to 4 minutes until beginning to soften. Add the shrimp, red pepper flakes, and thyme, cooking for about 3 minutes or until the shrimp are pink on all sides. Season with salt and pepper to taste. Add the white wine and bring to a boil. Let simmer for 2 to 3 minutes or until reduced by half. Taste and season with additional salt and pepper if needed.

Serve the shrimp on a warm platter (or bowl), drizzle with olive oil, and garnish with thyme sprigs. Serve with crusty bread and a green salad OR couscous, steamed spinach, and lemon wedges.

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