Shrimp with capers and tomato sauce
4 servings
30 minutes
Shrimp with capers and tomato sauce is a vibrant dish of European cuisine that combines marine and fresh plant flavors. Its origins can be traced back to Mediterranean traditions where seafood is often complemented by aromatic sauces. Tender shrimp sautéed in olive oil acquire a light crispness, while the tomato sauce with onion and garlic provides a rich taste. Capers and fresh cucumbers add a tangy note and freshness. The composition is completed by butter, which makes the sauce velvety, and lemon juice for a refreshing touch. This dish is perfect for a festive dinner or romantic evening, served with crispy baguette or light white wine that highlights its rich flavor profile.
1
Clean the shrimp, coat in flour, and fry in olive oil.
- Shrimps: 750 g
- Wheat flour: 2 tablespoons
- Olive oil: 3 tablespoons
2
Make a cross-shaped cut on the tomatoes, dip them in boiling water for 20-30 seconds, then cool and peel off the skin. Cut the flesh of the tomatoes into cubes.
- Tomatoes: 500 g
3
Chop the onion and garlic, and sauté in olive oil. Add tomatoes and simmer for 10-15 minutes. Season with salt and pepper. Add chopped parsley. Remove from heat and melt butter into the sauce.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 1 bunch
- Butter: 50 g
4
Finely chop the peeled cucumbers and capers and mix them.
- Cucumbers: 1 piece
- Capers: 2 tablespoons
5
Place the shrimp and cucumber-caper salad on a plate. Drizzle with sauce and squeeze lemon juice over it.
- Shrimps: 750 g
- Cucumbers: 1 piece
- Capers: 2 tablespoons
- Lemon juice: to taste