By Mayo Clinic Staff

Dietitian's tip:

Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes, retaining its freshness when tossed with shrimp. Serve with pasta.

Number of servings

Serves 4


  1. 1 tablespoon olive oil
  2. 1 1/4 pounds large prawns (shrimp), peeled and deveined
  3. Salt, to taste
  4. 1/2 teaspoon freshly ground black pepper
  5. 2 tablespoons dry white wine
  6. 4 tomatoes, peeled and seeded, then diced
  7. 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  8. 3 cloves garlic, minced
  9. 1/4 cup chopped pitted Nicoise olives
  10. 2 tablespoons capers, rinsed and chopped
  11. 6 anchovy fillets, rinsed and finely chopped
  12. 1 tablespoon grated lemon zest
  13. 1 tablespoon chopped fresh flat-leaf (Italian) parsley
  14. 1 tablespoon chopped fresh basil
  15. 1/2 teaspoon red pepper flakes (optional)


In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the shrimp, sprinkle with the salt and black pepper, and cook for about 3 minutes. Turn the shrimp and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.

Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.

Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the shrimp to the pan and toss well to coat. Serve immediately.

Nutritional analysis per serving

Serving size :1/4 of recipe

  • Total fat 6 g
  • Calories 206
  • Protein 29 g
  • Cholesterol 281 mg
  • Total carbohydrate 9 g
  • Dietary fiber 3 g
  • Monounsaturated fat 4 g
  • Saturated fat 1 g
  • Sodium 686 mg
  • Trans fat 0 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

April 17, 2014