shrimp caprese

Shrimp Caprese

A new twist on a classic salad that can be made for an appetizer or provide enough for a meal.

* For an interesting appetizer twist to this recipe, dice tomato and shrimp; toss with basil, goat cheese, salt & pepper to taste,  and 1 Tbs of balsamic reduction. Serve with whole grain bruschetta.

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  • 1. Add oil to large skillet over moderate heat. Add shrimp, season with salt and pepper, and saute until just starting to turn pink; 2 minutes. Add garlic, chili flake and saute 1-2 minutes more, or until pink and opaque. Add butter, stir to combine.
  • 2. Place shrimp over sliced tomatoes, add goat cheese crumbles, sprinkle with basil, salt & pepper to taste. Finish with drizzle of balsamic reduction.
  • 3. For the balsamic reduction:Place balsamic vinegar in medium saucepan. Stir in honey, add bay leaf and basil leaves. Bring to a low boil over medium-low heat and simmer until reduced by 3/4; about 30 minutes. Strain and set aside. Unused reduction can be kept in refrigerator up to a week.
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