Shrimp and Sun-Dried Tomatoes

Guillermo brought fantastic Sun-Dried Tomatoes from Italy. However they were wasted on this dish named appropriately: Shrimp with Sun-Dried Tomatoes. We like the ingredients but it just didn't work for us. Oh well! Try it yourself maybe it will work for you!

Shrimp with Sun-Dried Tomatoes

New York Times

Ingredients

¼      cup extra virgin olive oil

Several sprigs thyme

1       tablespoon minced garlic

1       cup sun-dried tomatoes, roughly chopped

2       tablespoons capers, drained if necessary

½      cup fish stock or dry white wine

16 to 24 large shrimp, peeled

Salt and pepper

Chopped fresh basil

Preparation

1. Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.

2. Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.

3. Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

-->