Seared spring shrimp with roasted tomatoes

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15 min


4 servings

* PLUS Cooking time: 10 minutes, Roasting Time: 10 minutes
Seared spring shrimp with roasted tomatoes

Andreas Trauttmansdorff


  • 2 shallots
  • 1 large jalapeno
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup dry vermouth , or white wine
  • 2 tbsp butter
  • 1/4 tsp salt
  • 1 pint cherry or grape tomatoes
  • 1 tbsp olive oil
  • pinch salt
  • pinch granulated sugar
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 500 g fresh, peeled jumbo tiger shrimp , about 12
  • 1/4 cup shredded fresh basil leaves
  • 3 to 4 cups hot cooked pasta , or rice


  • Preheat oven to 450F (230C). Finely chop shallots. Core and seed jalapeño, then finely chop. Place both in a bowl. Add juice, vermouth, 2 tbsp (30 mL) butter and salt. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with salt and sugar. Toss to coat. Roast tomatoes in centre of preheated oven until skins start to burst, 10 to 15 minutes.
  • Meanwhile, heat 1 tbsp (15 mL) each oil and butter in a wide frying pan over high heat. Add shrimp and cook 1 minute, just until pink. Turn shrimp and continue to cook 1 minute. Remove to a large plate. Return pan to burner. Add juice mixture. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium. Stir often, 5 minutes. Meanwhile, coarsely shred basil. Once sauce has boiled 5 minutes, return shrimp and any juices to pan. Stir often until shrimp are cooked, 3 to 4 minutes. Remove tomatoes from oven and toss with basil. Place pasta on dinner plates. Top with tomatoes, then shrimp and sauce.

Nutrition (per serving)

  • Calories
  • 286,
  • Protein
  • 24.2 g,
  • Carbohydrates
  • 9.4 g,
  • Fat
  • 16 g,
  • Fibre
  • 1.1 g,

Our easy orange-butter sauce is a perfect match for shrimp – fragrant and fresh! Dish up with cherry tomatoes that have been roasted – to heighten their natural sweetness – while the shrimp are cooking.