Over the past few years, I’ve come around to Martha Stewart fandom. She may be a little fussy about details, but the woman knows what she’s doing. Her cupcake recipe is one of the best ones I’ve ever made. And her sauteed shrimp with arugula and tomatoes is a great quick and easy meal that’s relatively healthy.
The recipe is pretty straightforward, but you can play with it to make it more to your liking. I recently threw in a handful of smoky sundried tomatoes for extra flavor, and recommend you try the same.
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 cup cherry or grape tomatoes
- 1 garlic clove, minced
- 1 pound large shrimp, peeled and deveined
- 4 ounces wild or baby arugula (4 cups)
- Coarse salt and ground pepper
- 1 tablespoon fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes.
Add garlic and cook until fragrant, 30 seconds [Amy’s note: I added the sundried tomatoes at this step].
Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
Add arugula, season with salt and pepper, and toss until wilted, 1 minute.
Add lemon juice and toss to combine. [Amy’s note: I was recently out of lemon so used a lime instead. Problem solved!]
- Serve with white rice. Martha says you can also toss with pasta; I think you’d want more tomatoes if you were going to do that, so there’d be a bit more sauce.
- On that note, you could easily add more tomatoes for a saucier dish.
- As usual with a recipe involving garlic, I added more. I use four hefty cloves.