Shrimp and Cod with Grape Tomatoes
This super-easy dish gets a burst of fresh flavor from the tiny, sweet grape tomatoes. Adding the tomatoes whole at the end of cooking time warms the tomatoes but keeps them from getting too soft.
INGREDIENTS | SERVES 6
- 1 pound fresh or thawed frozen shrimp, peeled and deveined
- ½ pound cod fillet, cut into strips
- 1 cup water or shrimp broth
- 1 cup yellow bell pepper strips
- 1 cup green peas
- 1½ cups ready-to-serve Alfredo sauce
- 1½ cups grape tomatoes
- Salt and pepper to taste
In a large saucepan, combine shrimp, cod strips, and water or broth. Bring to a boil over high heat; reduce heat to medium.
Add pepper and peas; cover and simmer 3 minutes.
Remove cover. When seafood turns opaque, stir in Alfredo sauce; cook until sauce is bubbly. Remove from heat; add tomatoes, salt, and pepper.
Cover and let stand 5 minutes before serving. Serve over rice or pasta.
Cooking Times for Shrimp
Nobody likes tough shrimp. To avoid serving too-chewy crustaceans, you have two options. Either cook your shrimp just until the flesh turns opaque or cook the shrimp over low heat for 30 minutes or more. The longer cooking time breaks down the fibers, making the shrimp less plump, but more tender.
