Whenever my husband’s birthday or Father’s Day rolls around, it’s sure to be a Mexican/southwestern fiesta at our house. For this birthday, that meant Rick Bayless’ Smoky Peanut Mole with Pork Tenderloin. The weekend also involved our favorite breakfast burritos and an apple crisp. To say that I’m all cooked out might be an understatement.
That means we’re turning to a classic Italian dish, one that requires very little chopping and a bit of simmering time. Puttanesca sauce is traditionally served over pasta, which you can certainly do if you prefer. I had leftover brown rice in the fridge, so took the “cheater, cheater, pumpkin-eater” route.
If you’re following a low sodium diet, this probably isn’t doctor-approved. However, if you can afford to make the indulgence once in awhile, the capers, olives and anchovies add a wonderful depth of flavor, along with the garlic and tomatoes.
Add the shrimp into the sauce in the last few minutes of cooking and cook until they are just opaque. Overcooking leads to rubbery shrimp. Not good.
This is definitely making it onto our list of easy weeknight recipes. If you are constantly looking for new healthy weeknight meal ideas (like me!), be sure to check out this group board on Pinterest. It’s full of fantastic ideas from many of my favorite bloggers.
Heat the olive oil in a large skillet set over medium heat.
Add the garlic, anchovies and crushed red pepper flakes. Break the anchovies down with the back of a wooden spoon. Cook for 2 minutes.
Add the diced tomatoes, capers and kalamata olives. Bring to a boil, then simmer until the sauce thickens slightly, 10 to 15 minutes.
Add the shrimp and simmer until the shrimp are just cooked through, turning partway through, about 3 minutes. Stir in the parsley.
Divide the brown rice between 4 bowls. Top each portion with 1/4 of the shrimp mixture.
Other shrimp recipes:
Cookin’ Canuck’s Shrimp & Zucchini Stir-Fry with Miso Lime Sauce
Cookin’ Canuck’s Sauteed Shrimp, Snap Peas & Pistachios with Basil
Supergolden Bakes’ Salt & Pepper Prawns with Creamy Avocado Dressing
Inspiration Kitchen’s Linguine Pasta with Shrimp & Tomatoes
Joyful Healthy Eats’ Grilled Shrimp Salad wit Honey Lime Vinaigrette
Shrimp Puttanesca Rice Bowl Recipe with Capers & Tomatoes
|Serving Size||About 1 cup|
|Amount Per Serving||As Served|
|Calories 272kcal Calories from fat 63|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||5%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed & chopped
- 1/4 - 1/2 tsp crushed red pepper flakes
- 1 (28 oz.) can petite diced tomatoes
- 2 tbsp capers
- 1/4 cup pitted & quartered kalamata olives
- 1 lb. shrimp, shelled and deveined
- 1/4 cup minced Italian parsley
- 2 cups cooked brown rice
- Heat the olive oil in a large skillet set over medium heat.
- Add the garlic, anchovies and crushed red pepper flakes. Break the anchovies down with the back of a wooden spoon. Cook for 2 minutes.
- Add the diced tomatoes, capers and kalamata olives. Bring to a boil, then simmer until the sauce thickens slightly, 10 to 15 minutes.
- Add the shrimp and simmer until the shrimp are just cooked through, turning partway through, about 3 minutes. Stir in the parsley.
- Divide the brown rice between 4 bowls. Top each portion with ¼ of the shrimp mixture.