Sauteed Shrimp with Tomato & Basil

Ingredients:

• 1 lb. fresh or frozen medium shrimp
• 1 tbsp. extra-virgin olive oil
• 1/2 cup red onion, thinly sliced
• 3 cups cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 3 tbsp. balsamic vinegar
• kosher salt
• freshly ground black pepper
• 4 cups fresh baby spinach

Makes 4 Servings

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add shrimp, cook about 3 minutes or until shrimp are opaque, turning occasionally. Remove shrimp from skillet, set aside.
2. Add red onion to skillet, cook about 3 minutes or until crisp-tender, stirring occasionally. Ass tomatoes; cook for 1 minute more. Return shrimp to skillet. Add basil and vinegar; heat through. Season to taste with kosher salt and pepper.
3. Divide spinach among 4 dinner plates. Top with shrimp mixture.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish is a compliment to Italy and America's favorite shellfish. This dish only takes 20-30 minutes to make so you can make this dish any day of the week and everyone will be happy. You can substitute scallops in place of the shrimp and your meal will still be delicious. You can also use arugula in place of the spinach too. Heck, you can even sprinkle a little Parmesan cheese on top of the shrimp for a more authentic Italian flare.The combination of shrimp, onions, tomatoes and basil is so heavenly delicious you'll be eating this dish again.