Side Dish

Broiled Shrimp with Cherry Tomatoes and Green Olives

Serves 4
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

When you're in need of a quick meal, shrimp is the way to go. Chef Brian Steeter's fast and tasty Broiled Shrimp with Cherry Tomatoes and Green Olives is perfect. Pair and enjoy with Cakebread Cellars Sauvignon Blanc.


1 lb. medium shrimp
12 large green olives, pitted
8 oz. sweet 100 cherry tomatoes
2 T. garlic, minced
1 T. thyme, fresh picked or dry
1 tsp. salt
1 tsp black pepper
1 T. lemon juice
4 T. olive oil


Pre-heat the broiler. Peel and de-vein the shrimp leaving only the tails on. Cut the olive into one-eights. Cut the sweet 100 tomatoes in half. Place all the ingredients in a mixing bowl and toss thoroughly. Place the ingredients in a baking dish and put it under the broiler for 5 minutes. Remove and stir the shrimp exposing any uncooked portion. Return under the broiler and cook for 3 minutes or until all the shrimp are cooked. Serve in the baking dish with a loaf of your favorite bread for dipping in the flavorful olive oil.

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