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Cajun Shrimp and Seared Tomatoes
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Servings
4
people
Ingredients
1x
2x
3x
Shrimp
1
pound large
shrimp
peeled and deveined (26 to 30)
1
teaspoon
freshly ground black pepper
1
teaspoon
sea salt
1
teaspoon
garlic powder
1
teaspoon
cayenne pepper
2
tablespoons
ghee
or use olive oil
Tomatoes
1
pint
grape tomatoes
1 - 2
tablespoons
olive oil
sea salt and freshly ground black pepper
to taste
garlic powder
to taste
Instructions
Rinse shrimp and pat dry; place in a large bowl and toss with all spices.
Melt the ghee (or heat olive oil) in a large skillet over medium-high heat.
Add shrimp and cook for 2 to 4 minutes per side or until shrimp are pink and opaque (don’t overcook them or they’ll become rubbery!).
Remove from skillet and set aside. Halve grape tomatoes lengthwise.
In the same skillet, heat the olive oil over medium-high heat.
Add tomato halves, salt, pepper, and garlic powder; sauté for 3 minutes per side or until tomatoes become very tender and wrinkled.
Serve tomatoes over shrimp.
Notes
SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette.
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