Recipe: Shrimp with Sun Dried Tomatoes, Garlic, Olive Oil

By Paul Kostandin

photo credits : Olive Oil Times

Shrimp with Sun Dried Tomatoes, Garlic, Olive Oil 


  • 12 oz shrimp, peeled, deveined and defrosted

  • cup sun-dried tomatoes, cut into strips

  • tbsp garlic, chopped

  • 1⁄2 cup onion, sliced

  • 1⁄2 cup extra virgin olive oil

  • 1⁄2 cup chick peas, cooked or canned

  • tbsp chopped parsley

  • tsp salt

  • tsp ground black pepper


  • In a saute pan, begin to heat the olive oil over medium/high heat.
  • Add the onions, garlic and sun-dried tomatoes to the pan.
  • Begin to caramelize the vegetables, continue cooking them until they are fragrant and golden brown.
  • Add the shrimp and allow them to sear lightly in the oil, season the ingredients with the salt and pepper.
  • Deglaze the pan with the white wine and continue cooking until the shrimp are pink and fully cooked.
  • Add the chickpeas and chopped parsley. Continue to cook the dish over medium heat for another minute or two.
  • Serve this dish with grilled bread, or over rice or pasta.

Older Post Newer Post