Cherry Tomatoes and Shrimp

Revised 2013 Apr 28

2 servings


2 tablespoons olive oil, divided
3 large garlic cloves, thinly sliced
1 pinch crushed red pepper, (1/8 to 1/4)
1 cup jicama, diced
1/4 cup white wine or bottled clam juice
1 1/2 cups cherry tomatoes, halved
1/2 pound medium shrimp
1/2 teaspoon salt, divided
1/2 cup fresh basil, coarsely chopped


Heat oil in large skillet over low heat until hot. Add garlic and crushed red pepper; simmer 5 minutes, stirring occasionally. Add wine and jicama. Increase heat to medium-low; gently boil 2 minutes. Increase heat to medium to medium-high; add tomatoes, shrimp salt. Cook 2 to 3 minutes or until shrimp turn pink, stirring occasionally. Stir in basil.

Serve over rice

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