Peter Camara, who lost 70 lbs on The Palm Springs Plan™, has offered up this fast, simple, very tasty plate that is a twist on a traditional Italian dish. So yummy you might start eating it right out of the pan!
Thanks, Peter for sharing such a delicious meal with us.
1 lb uncooked peeled & deveined shrimp
1 can Diced Tomato, 28-Ounce
1/2 cup coarsely chopped olives (i.e. kalamata, spanish green or mixture of both)
4 cloves of garlic, crushed in 1 tsp of water
3 tbl capers, drained (you can rise if you’d like)
1/2 tsp red chili flakes
1/2 tsp anchovy paste
2 tbl light olive oil or coconut oil
Fresh or dried parsley to taste
1. Rinse the shrimp and pat dry
2. In large saute frying pan, sauté the shrimp in 1 tbl of oil until they go slightly pink. Do not overcook or they will get “rubbery” You will be adding them to the sauce at the end.
3. Remove the shrimp and set aside
4. In the same pan, add the other tbl of oil, anchovy paste and chili flakes.
5. Saute on medium heat for a few minutes then add the garlic water mixture until fragrant. *Do not overcook and brown garlic – a helpful hint is to have the can of diced tomatoes opened and ready to go to cool down the mixture so it doesn’t burn.
6. Add the can of diced tomatoes and turn heat up to medium-high. Let liquid reduce slightly.
7. Add olives and capers and cook another 2 minutes.
8. Add parsley and shrimp, toss together and cook another 1 minute.
9. Can be eaten on its own, served over spaghetti squash or cauliflower rice.