August 28, 2012

Sauteed Shrimp with Arugula & Tomatoes


Though I've been having a pretty awesome summer, one thing that's been missing is some good home cookin'.  It's been a beautiful summer so far, so the thought of spending the evening in the kitchen when I could be out playing in the sun seems silly.  But now that the mornings are getting chillier and the evenings are getting shorter, it's time to get my butt back to the kitchen and start making some yummy meals.  First up?  This Sauteed Shrimp with Arugula and Tomatoes that I found while perusing my Everyday Food Light cookbook.  It combines 3 of my favorite ingredients, and literally took 10 minutes to put together for a quick and flavorful weekend lunch.  I adapted the recipe a bit, since I knew it wouldn't make very good leftovers, and it can be served over pasta or rice (though I just ate it plain).  Give it a try when you don't want to spend precious time in the kitchen, but want something that will impress :)


Sauteed Shrimp with Arugula & Tomatoes

Ingredients
1 tblsp olive oil
1/2 cup grape or cherry tomatoes
1 garlic clove, minced
1/2 lb large shrimp
2 cups arugula
Salt and pepper
1 tblsp fresh lemon juice

Instructions
1. In a large skillet, heat oil over medium high heat.  Add tomatoes and cook, stirring often, until blistered, about 2 minutes.  Add garlic and cook 30 seconds until fragrant.  Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.

2. Add arugula, season with salt and pepper, and toss until wilted, about 1 minute.  Add lemon juice and toss to combine.

Serves 2

adapted from Everyday Food Light

xoxo,
stephanie marie

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