Cassie’s Ruminations

Sauteed Shrimp with Tomatoes and Arugula

This is a recipe inspired by one in the June 2010 issue of Everyday Food. I upped the veggies and the garlic to match our tastes. It all works great together! I broiled some zucchini for a second veggie side.

Sauteed Shrimp with Tomatoes and Arugula
Serves 2 generously

1 tbsp extra virgin olive oil
1`dry pint grape tomatoes
3 garlic cloves, pressed
1 lb large shrimp, peeled and deveined
5 oz baby arugula
kosher salt and freshly ground black pepper
2 tbsp freshly squeezed lemon juice

Heat the oil in a large skillet over medium high heat. When the oil gets hot, add the tomatoes and cook for 2-3 minutes or until they’re starting to blister and pop. Reduce the heat to medium and add the garlic. Cook for another 30 seconds or until the garlic is just turning golden and fragrant. Add the shrimp and quickly spread out into a single layer. Cook for 2-3 minutes on each side or until just pink and opaque. Add the arugula and season the whole skillet with salt and pepper to taste. Cover the skillet and cook for about 5 minutes to just wilt the arugula. Squeeze lemon juice over the top, toss to combine, and serve warm.