Sauteed Shrimp with Arugula and Tomatoes

We still found ourselves with boat loads of arugula a couple weeks ago from our CSA so we decided to make this recipe. Clearly my friend Martha is a huge fan of arugula because we seem to find most of our arugula recipes from her collection.  Anyway – you wouldn’t believe how easy this was to make and quick for a mid-week meal!  To bulk it up you could always serve over pasta, but we ate it as is.

Click here to find out more!

Sauteed Shrimp with Arugula and Tomatoes
from Everyday Food, June 2010

1 Tbs plus 1 Tsp extra-virgin olive oil
1 C cherry or grape tomatoes
1 garlic clove, minced
1 lb large shrimp, peeled and deveined
4 oz wild or baby arugula (4 cups)
1 Tbs fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: