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Lemon Shrimp With Cherry Tomatoes

Lemon Shrimp, Capers, halved cherry tomatoes with sliced green onions over wild rice. Almond and Parmesan cheese garnish.
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EatSimpleFood.com

Light but still filling. Refreshing, simple, and healthy wild shrimp recipe with cherry tomatoes, green onions, sliced almonds, and wild rice.  Sit back and eat slow.

Ingredients

Ingredient List Shrimp:

  • 2lbs shrimp, peeled & deveined
  • 2 Tbsp unsalted butter
  • 1 Tbsp (~ 2 cloves) garlic, minced
  • 3 cups cherry tomatoes, halved
  • 3/4 cup (~ 5 stalks) green onions, sliced
  • 3 Tbsp capers, drained
  • 2 medium (~ 3 Tbsp) lemons, juiced
  • 1/4 cup basil, chiffonade (sliced)
  • 1/2 cup sliced almonds
  • 1/2 cup feta cheese - optional as garnish
  • 1/2 cup Parmesan cheese  - optional as garnish
  • salt to taste
  • black pepper to taste
  • 6 cups cooked wild rice

Instructions

  • Lightly salt and pepper the peeled and deveined shrimp.
  • Bring a large pan to medium high heat and add butter.  
  • Add the shrimp when butter is melted and sizzling.You may need to do this step in two batches if your pan is too crowded.  
  • Pan fry the shrimp ~ 2-3 minutes on the first side. Flip, add garlic, and lemon juice and cook ~ 1 minute on the second side or until cooked through and the garlic is fragrant.
  • Add the cherry tomatoes, green onions, capers, pinch salt, pinch black pepper.  
  • Stir fry an additional 2-3 minutes just to make the tomatoes and onions warm.
  • Plate over wild rice.  
  • Top with feta cheese, Parmesan cheese, almonds, and basil.  
  • Add salt to taste.  Happy Eating!  Beckie

Notes

  • Want to make this dinner faster?  Use white rice instead - it cooks in ~ 15-20 minutes.
  • Wanna up your game?  Toast the almonds at 325F on a lined baking sheet~ 6-8 minutes if you want to give the nuts extra flavor.
  • Around 1 ⅓ pounds of shrimp fit perfectly in a 12" skillet.  That would be enough shrimp for a serving size of 4 people.  If you have less shrimp, use a 10" skillet.  If you have more shrimp, cook the shrimp in batches, wiping out the pan between batches as butter can burn easily.
  • Keep raw shrimp on ice as you work with them.  This is especially helpful when working with a lot of shrimp that need peeled and deveined.

Find it online: https://eatsimplefood.com/lemon-shrimp-cherry-tomatoes-with-wild-rice/