Shrimp Puttanesca Rice Bowl Recipe With Capers & Tomatoes
This flavorful shrimp puttanesca dish combines the briny flavors of capers and olives with juicy diced tomatoes, creating a vibrant sauce that perfectly complements tender shrimp. Served over hearty brown rice, each bite is a delicious and satisfying blend of savory and tangy notes.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
22M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 1 Bowl
- Calories: 336.1 kcal
- Carbohydrate Content: 36.2 g
- Protein Content: 28.2 g
- Fat Content: 8.7 g
- Saturated Fat Content: 1.2 g
- Cholesterol Content: 174.8 mg
- Sodium Content: 974 mg
- Fiber Content: 5.6 g
- Sugar Content: 7.1 g
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