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Whenever my evenings get busy, I whip up this bold garlic shrimp swimming in tangy tomato sauce. You only need five things, and in about 15 minutes you've got a meal that could fool anyone into thinking you ordered in from a fancy spot.
This one came about on a week when my cupboards were practically bare. With barely anything left to cook, I tried it and now all my friends beg me to make it whenever they drop in without notice.
Tasty Ingredients
- Olive oil: Good extra-virgin oil brings out fruity flavors and finishes the dish right. Splash it in the pan to cook and drizzle a bit over before serving.
- Fresh dill: This leafy green herb has a fresh lemony vibe that perks up seafood. Look for bunches that smell bright and look really green.
- Garlic cloves: Mince fresh garlic for lots of bold kick—don't use the jarred stuff if you want big flavor.
- Large shrimp: The main attraction here. Grab wild shrimp if you can, and make sure they're cleaned and smell fresh like the sea.
- Fresh tomatoes: Juicy, ripe tomatoes break down to make a naturally sweet base. Always best in season, but they'll work any time.
Simple How-To Guide
- Dish It Up:
- Spoon the finished meal onto plates as soon as you turn off the stove. Each bite gets better as the warm garlic keeps mingling with the sauce.
- Add The Good Stuff:
- Right after the shrimp finish cooking, toss in your chopped dill, minced garlic, plus that last bit of olive oil. Just the heat left in the pan is enough to mellow the garlic without making it harsh.
- Get Those Shrimp Cooking:
- Slide the cleaned shrimp right into the bubbling tomato sauce. Give them a few turns while they cook, just until they're pink and not see-through. Overcooked shrimp get tough, so keep an eye on them for about 4–5 minutes.
- Start With Tomatoes:
- Roughly chop up your tomatoes and plop them in a non-stick pan with some olive oil. Let them cook covered for about 4–5 minutes until they soften and turn into a chunky sauce.
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Leaving the garlic until the very end is the trick here. My neighbor from Greece told me that staying away from overcooking garlic means you keep more flavor and all the good stuff it offers. That little tip took this meal up a notch.
Consistency Fixes
If your sauce turns out a bit thin or the tomatoes just aren't breaking down, stir in a spoonful of tomato paste to thicken it up fast. This step really brings out the flavors and helps make everything just the right texture. Fresh summer tomatoes usually need it more, but keep the trick handy all year just in case.
Make It Yours
This dish lets you play around with flavors and extras. Toss in some red chili flakes if you like some kick, a little splash of dry white wine for extra flavor, or a handful of baby spinach at the end for greens. If you're after a richer finish, mix in coconut cream or even a dollop of Greek yogurt before serving—it’ll turn out creamy and dreamy every time.
What To Serve With It
Sure, it's great on its own, but pile this saucy shrimp over cauliflower rice for something low-carb, twirl with zucchini noodles if you want more veg, or grab some good bread to soak up all those juices. A lemony green salad on the side makes everything nice and light.
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If you want a dinner everyone raves about, make this. Bright bold flavors, super quick, a real crowd-pleaser. People always want seconds.
Frequently Asked Questions
- → Can I use canned tomatoes instead of fresh?
Sure, go ahead and swap in a 14.5-ounce can of diced tomatoes, just drain them first. The taste might be a bit different but it still works great. Let the canned ones cook a few minutes before dropping in the shrimp.
- → What can I serve with this garlic shrimp dish?
Try cauliflower rice if you want fewer carbs, or go classic with white rice, pasta, thick bread, or even just a simple green salad on the side.
- → Can I use frozen shrimp?
Definitely! Just thaw them all the way and pat them dry before they hit the pan. Frozen shrimp are fine if you can’t get them fresh.
- → How can I tell when the shrimp are fully cooked?
Cooked shrimp start out gray but turn pink and look like a C. They’ll be firm but still a bit tender—don’t let them go too long or they’ll get tough.
- → Can I substitute the dill with another herb?
Yep! Try swapping in parsley, cilantro, or basil. Each one gives a different taste, so grab what sounds good to you.
- → How can I make this dish spicy?
Just toss in some red pepper flakes while you cook the tomatoes, or chop up a hot pepper like jalapeño or serrano and add it with the garlic for extra kick.