Cleaning out the Fridge: Breaded Shrimp with Sun-Dried Tomatoes, Garlic and Black Olives

Cleaning out the refrigerator and freezer the other day, I found a package of frozen, breaded shrimp my husband sneaked in the house a few weeks ago.

"Are you going to eat these before we go on vacation?" I asked.

"They have to be deep fried, and you won't let me do that," he responded.

Looking closely at the package I saw (A) the price, and (B) that they could be pan fried. I may never be a world-class cook, but if there is a way to salvage something and not waste it, I'll find it.

Whenever there is a hint of summer in the air, I want two things: Seafood and spicy food. So Friday night seemed like a good time to experiment with both.

What I came up with was Breaded Shrimp with Sun-dried Tomatoes, Garlic and Black Olives.
  • 1 package frozen breaded shrimp
  • 2 cloves garlic, peeled and minced
  • 1 cup sun-dried tomatoes
  • 1/2 cup sliced black olives
  • 1-2 teaspoons dried basil
  • Dash lemon juice
  • Dash sel de fleur
  • Dash freshly ground pepper
Pan fry the shrimp according to package directions and set aside, covered. Brown garlic, then add sun-dried tomatoes and black olives. Sauté for 5-8 minutes, adding shrimp for the last two minutes. Season with lemon juice, salt and pepper.

Like most of my self-concocted meals, this one is a work in progress. It would be ideal, we both agreed, to make this with fresh, un-breaded shrimp. But we got rid of the frozen shrimp, used up a jar of sun-dried tomatoes and rescued a lemon from the crisper. So: mission accomplished.

Wine: I would pair this with something light and fruity, maybe with green apple undertones.


Mary said…
Mimi, that looks like one tasty recipe. Maybe I could make it with not breaded shrimp?

Eeeeeeek, I need shrimp. That looks so wonderful! Mission accompoliished, yes siree!!
Mimi said…
Mary, we thought it would be better that way, and I was adding something about it to the text as you were commenting.

Yes, Tanna, when you need shrimp you need shrimp. Go for it!
Kalyn said…
It does sound good, and yes, I agree, with large, non-breaded shrimp it would be better. Still even with the breaded shrimp, I really like the combination.
Mimi said…
I did, too, Kalyn. I think it's OK to cheat once in a while, and now — after Friday — I am back on Phase One for three weeks. I just plain feel better without too many carbs.
Lydia said…
Mimi, a few red pepper flakes might find their way into my version -- lately I've been adding heat to everything!
Katie said…
Nothing like a trip in the near future to inspire new foods!
I think, without the breading, it would be wonderful - but, then, I'm not a big fan of 'breading'. Maybe it was too many Friday night fish fries growing up.
I love the tomato/olive combo!
Mimi said…
I think that's a great idea, Lidia; I meant to add some, but could not find them. I know I have some...

I'm with you, Katie. I no longer enjoy breaded seafood the way I did as a kid.
Kristen said…
My clean out the pantry nights are never quite so tasty. Those look great!
Mimi said…
It wasn't bad, Kristen. I've made a few more dishes will run in the next few days.
Glenna said…
Excellent! Good for you, Mimi. You did a great job turning something mundane into something really nice for dinner.
Mimi said…
Thanks, Glenna. Thanks for recognizing that.
Christine said…
Nothing better than cleaning out the fridge by creating a delicious recipe. Good going Mimi!
Terry B said…
Mimi, this sounds like it would be wonderful tossed with some pasta--maybe linguine or fettuccine.

How soon do you leave for Paris [just so I can get properly envious]?
Mimi said…
Christine, I am having a blast! Everything must go! Well, mostly everything, and that includes anything that is open but not perishable.

TerryB, we leave in 23 days. Meanwhile, we are cutting back on carbs and not missing them at all. But you are right, pasta would have been great...
christine said…
Ohh Mimi! This looks wonderful! Definitely a keeper recipe.!

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