Quick and Easy Shrimp Bowl with Roasted Tomatoes and Arugula

Weeknight Recipe to the Rescue!

I love shrimp.  I always want it; I always order it at restaurants; and I wish I could eat it every day.  There's just something luxurious and sweet about them, I will never get sick of shrimp. One of my favorite things about shrimp, is that it cooks SO quickly. If you buy deveined, peeled shrimp, you can whip something up with those suckers in a matter of minutes. Shrimp scampi is a staple in my household, but I switched things up in this recipe by adding roasted tomatoes and a tangy, zesty spice mixture to the shrimp.  I loved it so much that I started eating hangry bf's bowl and tried to hide the evidence.  I hope you enjoy it as much as I do!

Hi Finn!

Hi Finn!

Shrimp Bowl with Roasted Tomatoes and Arugula

Hangry Timer: 15 minutes
Feeds: 2
Cost: $12

What you need:

1 lb. Wild Shrimp, (or whatever fresh or defrosted shrimp you have)
1 Tbsp. Urban Flavor Gourmet Sazon Seasoning
1 tsp. Smoked Paprika
2 Tbsp. Butter
1 tsp. Garlic, smashed and diced
1/2 cup White Wine
1 cup Cherry Tomatoes
2 handfuls Arugula
2 Scallions, sliced
1/2 Avocado, cubed
1/2 Lemon, juiced

What to do with it:

Season the shrimp with the Sazon spice, smoked paprika, and a sprinkle of salt.

Melt butter in a cast iron skillet over medium high heat.  Add garlic and the white parts of the scallion, stir.  Immediately add cherry tomatoes so the garlic doesn't burn.  Add some salt and pepper.

Once the tomatoes start to burst open, add the shrimp and white wine.  Bring to a rapid boil until wine is reduced by half and shrimp are bright pink. Should only take a few minutes.

Season again with salt and pepper, and turn off the heat.  Add the arugula and stir until it's just wilted. Squeeze the lemon all over the mixture.

Spoon into two bowls and top with green parts of scallion and avocado.  Inhale.