Shrimp with Olives
Servings
2Serving size
4 ounces shrimpThis recipe can easily be multiplied but does not make very good leftovers.
Serve with Roasted Potatoes or Yam Home Fries or Yam Home Fries – Low Sodium Version
AND
Serve with Romaine with Heirloom Tomatoes with Orange Vinaigrette and Romano Cheese or Healthy Caesar Salad or Roasted Beet and Fennel Salad or Salad with Sweet Soy Dressing and Goat Cheese or Spinach and Garlic or Spinach and Garlic – Low Sodium Version or Zucchini Salad
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
AND
Serve with Caesar Salad or Grilled Caesar Salad or Zucchini Salad
Ingredients
| 4 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 2 Medium Shallots, raw (minced) |
| 6 large Green olives (thinly sliced) |
| 2 Tbsp. slivered Almonds |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1/4 cup White wine |
| 2 Tbsp. Fresh oregano |
Instructions
When the oil is hot add the garlic, shallots olives and almonds. Cook, tossing frequently, for about 5 minutes until the shallots begin to soften. Add the salt, pepper and shrimp.
Cook, tossing frequently, for about 6 - 8 minutes. As the shrimp begin to turn pink add the white wine and oregano. Cook for about one minute more until the shrimp are done. Serve.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
In Spain this recipe is everywhere and goes by the name Gambas Aceitunas. There’s a multitude of variations but I like this one. The acidity of the green olives goes great with the sweetness of the shrimp. You can use almost any ingredients – green onions, red onions, pine nuts, basil, dill – there are so many variations. Making them spicy is a great choice. I love serving this over rice or pan fried potatoes.