Well, Sarah Carey did it again! Last night I tried out this recipe for the first time. Delicious! And super simple. For a video showing how she makes it, click here.
Ingredients: (this made enough for 4 people)
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 cup cherry or grape tomatoes
- 1 garlic clove, minced
- 1 pound (500g) large raw shrimp, peeled and deveined
- 4 US ounces wild or baby arugula/rocket (I used 1 x 500g package and it was enough)
- Coarse salt and ground pepper
- 1 tablespoon fresh lemon juice
1. In a large skillet (frying pan), 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.
2. 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.
This can be served over rice or pasta. I cooked up 500g of spaghetti that had been coloured black with squid ink, which made for an interesting visual display (the black of the pasta combined with the dark green of the cooked arugula/rocket, bright red of the tomatoes and the pinky-white of the shrimp).
The kids were a bit hesitant at first (cries of “Mama’s cooked WORMS!!” did make my heart sink a little…), but once they took that first mouthful and declared them to be “yummy worms”, all was forgiven 😉