Spicy Shrimp in a Tomato Broth

Servings 4 servings


  • 3 medium plum (Roma) tomatoes chopped
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 shallot minced
  • 1 teaspoon crushed red pepper flakes or to taste
  • 1/2 cup dry white wine or dry vermouth or water
  • 1 teaspoon tomato paste
  • 1 teaspoon honey
  • 16 jumbo shrimp peeled and deveined
  • sea salt and freshly ground black pepper to taste
  • Small bunch fresh basil leaves chopped


  • Heat the oil in a large skillet over medium-high heat.
  • Add garlic, shallot and crushed red pepper flakes; cook and stir until shallot has softened.
  • Add vermouth or wine (or water), tomato paste, honey and shrimp; season with salt and pepper then bring to a boil, reduce heat and cook for 2 minutes or until shrimp are pink and opaque. Remove from heat and top with chopped basil; serve.


LC SERVING SUGGESTION: Sliced English cucumber and a big spinach salad.
SERVING SUGGESTION: Add cheese bread sticks.
KOSHER: Instead of shrimp, use cubed cod fillets.
GLUTEN FREE: Make sure vermouth (or wine) and tomato paste are gluten free.
NUTRITION: Per Serving: 166 Calories; 8g Fat; 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
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