Shrimp & Greens Skillet with Tomatoes

Ingredients

Estimated total cost: €12.94 · €3.23/serving

• 1 tablespoon plus 1 teaspoon of extra virgin olive oilEst. price €0.08–€0.20
• Coarse salt and freshly ground pepper (season generously to enhance flavors)Est. price €0.01–€0.03
• 1 fresh garlic clove, finely minced (let sit for 10 minutes before cooking to fully develop flavor)Est. price €0.10–€0.25
• 1 cup of plump cherry or grape tomatoes (slice in half for quicker cooking)Est. price €1.50–€3.00
• 1 pound of succulent large shrimp, meticulously peeled and deveined (pat dry with paper towels to ensure a crispy exterior)Est. price €10.00–€18.00
• 4 ounces of vibrant wild or baby arugula (equivalent to 4 cups, rinse and spin dry to remove excess moisture)Est. price €1.20–€2.50
• 1 tablespoon of zesty fresh lemon juice (add just before serving for a burst of citrus freshness)Est. price €0.05–€0.15

Steps

1. 1

   Begin by heating oil in a large skillet over medium-high heat. Add the tomatoes and cook them, stirring frequently, until they start to blister, which should take around 2 minutes. Introduce the garlic next and sauté it until its aroma is released, for about 30 seconds. Then add the shrimp to the skillet and cook them, stirring regularly, until they are nearly opaque all through, approximately 4 minutes.

2. 2

   Combine arugula with salt and pepper in a bowl, tossing until the arugula wilts, which should take around 1 minute. Next, drizzle lemon juice over the salad and toss well to ensure even distribution. Serve promptly while still fresh.

3. 3

   Arugula can be found throughout the year, with its peak season being in the spring and early summer. When selecting arugula, choose bunches of mature arugula or loose baby and wild arugula with vibrant green leaves free of any imperfections. To clean arugula, immerse it in cold water to remove any sand, then dry it thoroughly using a salad spinner after draining. Store the washed leaves wrapped in paper towels inside a plastic bag in the refrigerator for up to 3 days. If your arugula appears wilted, revive it by soaking it briefly in ice water before using.

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• Cultural note

  Shrimp & Greens Skillet with Tomatoes is a Mediterranean-inspired dish that showcases the vibrant flavors of fresh seafood and vegetables. It reflects the Mediterranean diet, known for its health benefits and emphasis on fresh, whole foods.

• Seasonal note

  This dish is best made in the summer when cherry tomatoes and arugula are in peak season, ensuring the freshest and most flavorful ingredients.

• Health note

  Shrimp & Greens Skillet with Tomatoes is a healthy dish rich in protein, vitamins A and C, and zinc. It is low in carbohydrates and sugar, making it a nutritious and satisfying meal option. However, individuals watching their cholesterol intake should be mindful of the high cholesterol content from the shrimp.