By Mayo Clinic Staff

Dietitian's tip:

Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes and has a vibrant, fresh taste. Serve over pasta.

Number of servings

Serves 4

Ingredients

  1. 1 tablespoon olive oil
  2. 1 1/4 pounds prawns (about 16 large shrimp), peeled and deveined
  3. 1/2 teaspoon freshly ground black pepper
  4. 2 tablespoons dry white wine
  5. 4 tomatoes, peeled and seeded, then diced (about 2 1/2 cups)
  6. 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
  7. 3 cloves garlic, minced
  8. 1/4 cup chopped pitted Nicoise olives
  9. 1 tablespoon capers, rinsed and chopped
  10. 2 anchovy fillets, rinsed and finely chopped
  11. 1 tablespoon grated lemon zest
  12. 1 tablespoon chopped fresh flat-leaf (Italian) parsley
  13. 1 tablespoon chopped fresh basil
  14. 1/2 teaspoon red pepper flakes (optional)

Directions

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the prawns sprinkle with the black pepper, and cook for about 3 minutes. Turn the prawns 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 prawns to the pan and toss well to coat. Serve immediately.

Nutritional analysis per serving

Serving size :About 4 large shrimp and 3/4 cup sauce

  • Calories 218
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 3 g
  • Cholesterol 229 mg
  • Sodium 379 mg
  • Total carbohydrate 10 g
  • Dietary fiber 2 g
  • Total sugars 1 g
  • Added sugars 0 g
  • Protein 31 g
Oct. 11, 2016