Sauteed Shrimp with Basil and Cherry Tomatoes
|Olive oil||2 Tablespoon|
|Large shrimp||1 1⁄2 Pound, shelled and deveined|
|Garlic||3 Clove (15 gm), minced|
|Cherry tomatoes||1 Pint, halved|
|Basil||1⁄3 Cup (5.33 tbs), finely chopped|
|Chicken broth/Clam broth||1⁄3 Cup (5.33 tbs)|
|Orange zest||1⁄2 Teaspoon, freshly grated|
In a 14-inch non-stick skillet, heat the oil over low heat.
Add the shrimp and garlic and saute until lightly colored, but not cooked through, about 1 minute.
Add the tomatoes, basil, broth, orange zest, and salt and cook, stirring frequently, until the shrimp are just cooked through and the tomatoes have started to collapse, about 2 minutes longer.