Shrimp in Fresh Tomato Broth with Mushroom, Oregano, and Lemon

Prep/cook time: 23 minutes

Serves 2 / This simple dish makes a satisfying supper for two or a tasty appetizer for four. Serve with your favorite crusty bread, over a bed of rice, or even over mashed potatoes. Fresh basil also works well in this recipe and may substitute for the oregano.

1 tablespoon extra-virgin olive oil

4 cloves garlic, pressed

¼ teaspoon crushed red pepper flakes

¼ pound cremini or portobello mushroom, sliced

½ pound fresh, large shrimp, peeled and deveined

1 pound ripe tomatoes, any color, cut into 1-inch dice

¼ cup dry white wine

Zest and juice of 1 lemon

1/4 teaspoon sea salt

2 tablespoons chopped fresh oregano

1 tablespoon butter

Freshly grated Parmesan cheese, for garnish

1. Place a large skillet over medium heat. Once pan is hot, add oil and heat a few seconds. Add garlic and red pepper flakes and stir 30 seconds. Increase heat to medium-high and add mushrooms. Cook, stirring frequently, until mushrooms start to soften, about 3 minutes (don’t let garlic brown). Add shrimp and sauté 2 minutes. Add tomatoes, wine, lemon zest and juice, and salt; bring to a simmer, scraping up browned bits. Cook, stirring occasionally, until shrimp are just opaque, about 2 minutes more. Stir in oregano and butter and remove from heat. Taste and adjust seasoning with salt and pepper. Divide among bowls and top with Parmesan cheese.

PER SERVING: 306 cal, 44% fat cal, 15g fat, 5g sat fat, 188mg chol, 27g protein, 18g carb, 4g fiber, 512mg sodium

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