If you need a great dinner that will be ready in less than 30 minutes, look no further… I have actually made this recipe several times after Karen published it in her blog, and I bet it will become a favorite with your family too. Something about capers and black olives together makes my mouth water.

SAUTEED SHRIMP WITH CAPERS AND OLIVES
(slightly modified from Karen Kitchen Stories)

1/4 cup olive oil
1/2 cup chopped, pitted black olives
2 tablespoons capers
1 + 1/2 pounds peeled and deveined extra large or jumbo shrimp
1 (14 oz) can chopped tomatoes (I used fire roasted)
Salt and pepper to taste

In a large skillet, heat the olive oil over medium low heat. Add the olives and capers, and cook for another minute or two.Add the shrimp and tomatoes to the pan, and sauté until the shrimp turns pink, about 5 minutes. Season with salt and pepper to taste and serve immediately.

ENJOY!

to print the recipe, click here

Comments: I really think the best way to serve this seafood preparation is over pasta, in this case just a simple spaghetti with fresh lemon and olive oil. Normally I brine the shrimp before sautéing but this time I skipped that step and just made sure not to cook it for too long. It is ready super fast, and all flavors go wonderfully together. Give it a try and then go thank Karen for it!

ONE YEAR AGO: Kashmiri Chicken Thighs

TWO YEARS AGO:  A Vegan Trilogy

THREE YEARS AGO: The Mystifying Hurricane Roll

FOUR YEARS AGO: Pop-Tarts with Strawberry Balsamic Jam

FIVE YEARS AGO: Ptichye Moloko, a Russian Dessert

SIX YEARS AGO: Cheesy Low-Carb Zucchini Tarts

SEVEN YEARS AGO: Blogging Hiatus

EIGHT YEARS AGO: Apricots, Three Ways

NINE YEARS AGO: Up Close and Personal with Kale

TEN YEARS AGO: Black Berry Cherry Sorbet

ELEVEN YEARS AGO: Asparagus Pesto

TWELVE YEARS AGO: Chocolate and Chestnut Terrine

THIRTEEN YEARS AGO: Under the spell of lemongrass

FOURTEEN YEARS AGO: Greens + Grapefruit + Shrimp = Great Salad!