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Tomato and Shrimp Tapas

Seared Cherry Tomato and Shrimp Tapas

A quick shrimp and cherry tomato appetizer that goes great with crusty bread and a chilled white wine. Searing the tomatoes adds excellent roasted flavor.
Course Appetizer
Cuisine Mediterranean
Keyword shrimp, Tapas, Tomato
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2


  • 1 lbs shrimp peeled and deveined
  • 1 pint cherry tomatoes cut in half
  • 1 small bunch fresh parsley can substitute some pesto
  • 3 tbs butter
  • Juice of half a Lemon
  • ¼ cup white wine
  • Salt and Pepper


  1. Put the tomatoes cut side down in a large sauté pan over medium-high heat with a little olive oil. Sear until starting to brown, don’t stir until a nice color has developed on the cut side. Add salt, butter, and the cleaned shrimp.
  2. Pour in white wine and stir gently; if the tomatoes are dry, increase the wine—flip shrimp to cook the other side.
  3. Pull out the shrimp when they are pink and cooked through, set aside. Squirt cooked shrimp with the lemon.
  4. Let tomatoes and wine reduce to desired thickness; if needed, add either more wine or butter. Remove from heat and add diced parsley leaves and the cooked shrimp.

  5. Taste and adjust salt and pepper.

  6. Serve with toasted French bread or crostini.

Recipe Notes

If you have a couple of extra tablespoons of pesto in your fridge, you can add it to the tomatoes at the end for extra basil flavor. This is an excellent substitution if you don’t have fresh parsley.