Group #2: Cherry Tomatoes, Snap Beans, Thyme
Hands-on time: 15 minutes or less
Yield: 4 servings
This is a wonderful choice when you’re looking for a quick, flavorful light dinner. A well-balanced mix of savory and peppery (from the arugula), Athenian Shrimp with Arugula is also a great go-to lunch dish when you want to impress guests but don’t have a lot of time for cooking. Expect the arugula to wilt slightly from the heat of the shrimp.
- 1 lb peeled and deveined shrimp (thawed, if purchased frozen)
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 small sweet onion, chopped
- 6 garlic cloves, chopped
- 8 thyme sprigs
- 2 cups cherry tomatoes, halved
- ¼ lb snap beans, chopped (about ½” pieces)
- ¼ cup capers with liquid
- ¼ cup white wine, or 1 Tbsp white wine vinegar
- Salt, to taste (if needed)
- 4 cups pre-washed arugula
- 1/2 cup crumbled feta cheese
- Ground black pepper
Rinse shrimp and set aside.
Heat a large skillet over medium heat; add butter and olive oil. Add onion, garlic, and thyme sprigs. Saute until fragrant. Add cherry tomatoes and cook, stirring frequently, until tomatoes begin to soften and release their juices, about 3 minutes.
Add chopped beans and capers. Continue cooking for two minutes or until beans become vibrant in color. Stir in shrimp and wine. Cook shrimp for 5 minutes, until they turn pink and are firm, stirring occasionally. Add salt to taste, if needed. Remove from heat.
Divide arugula among serving dishes. Spoon shrimp over arugula and drizzle with any additional pan sauce. Top with feta cheese and ground pepper, then serve immediately.
▢ 1 lb peeled and deveined shrimp (thawed, if purchasing frozen)
▢ 1 small sweet onion
▢ 1 head garlic
▢ 1 4 oz jar capers
▢ White wine or white wine vinegar
▢ 1 bag pre-washed arugula
▢ Crumbled feta cheese
▢ Olive oil
▢ Kosher salt
▢ Black pepper
▢ Cherry tomatoes
▢ Snap beans