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Shrimp with Olives

Servings

2

Serving size

4 ounces shrimp
Shrimp with Olives

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

Place the olive oil in a skillet over medium-high heat.

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. Place potatoes in a roasting pan large…

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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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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.

"I am not a glutton. I am an explorer of food."

Erma Bombeck, Housewife and Humorist