We’re Cooking: Mediterranean Style Shrimp

Today is my mama’s birthday. In honor of her, a recipe I know she would love, as it has all the yummy delights that make her heart sing. And, as she makes my heart sing, I send this little treat to her and to you.
Mama, ask Raul to make this for you tonight!

Toasting the southern coast of the Mediterranean Sea with a quick recipe filled with a pile of fresh veggies, juicy shrimp, and a hint of spice. We made this tasty recipe the other evening based on the veggies we had in our fridge, but you can easily add or subtract anything to suit your taste. But, the subtle licorice note of the fennel, married with briny capers, the heat of the red pepper flakes, the peppery flavor of the arugula, and the sweetness of the peppers and tomatoes, made for an incredible, super healthy dinner.

Pair with a crisp light white wine or Rose that sings of the Sea, like a Rolle from Provence, or of course, a Rose. We opted for the Rose, selecting a new release from JCB, JCB No 5 Cotes de Provence Rose ($25) filled with wild berry, orange blossom, and soft herbs de Provence notes of thyme and lilac.


Mediterranean Style Shrimp
1 pound large shrimp (we used 21-30 shrimp/lb) peeled and deveined
1 small white or red onion, chopped
1/2 bulb fennel, chopped
1/2 red or yellow bell pepper, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
1 14oz can diced tomatoes
2/3 cup white wine
1 tablespoon olive oil
1/2 teaspoon red pepper flakes, or to your taste
1/2 teaspoon sweet paprika
2 tablespoons chopped fresh parsley
1 cup fresh arugula
1/2 teaspoon black pepper
1 teaspoon salt, divided 1/4 to season the shrimp before cooking, and the rest for the sauce
1 lemon, cut into wedges

Prep all your vegetables, and the shrimp (season the shrimp with a touch of salt after it is peeled and deveined.) Keep the shrimp cold in the fridge until you are ready to use it. Add 1 tablespoon olive oil to a medium-size saute pan, over medium heat. Add the onions, carrots, and fennel. Stir to coat with the oil and cook for 3-4 minutes as the veggies start to soften. Stirring frequently. Add the peppers, garlic, red pepper flakes, and your spices. Stir to combine and cook for another minute or two. Add the tomatoes and the wine. Stir to combine and cook for about 10 minutes, then reduce the heat to medium-low. Cook for another five minutes or so. Add the shrimp just before you are ready to enjoy it. They will take 2 minutes on each side only. When you are ready to cook the shrimp, make a little well in the sauce, and add the shrimp with juice from half a lemon. Cook until pink on one side, then flip them over, stirring them into the sauce to combine everything. Add the parsley and arugula. Stir to combine. Turn the heat off, pour your shrimp and sauce into a serving dish, and serve with the lemon wedges on the side, and a fluffy bowl of saffron rice.




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