Shrimp with Tomatoes and Garlic

Friday, September 18, 2009

Everyone loves an easy dinner on a busy weeknight. And who doesn't love shrimp? It could be a nice romantic dinner for two or to share with a friend you care for.  I have to give my mother credit as she stumbled upon this recipe and made it her own. This recipe serves two but can be easily doubled.

Shrimp with Tomatoes and Garlic

1/2 lb of large shrimp, peeled, deveined and cooked
2 cloves of garlic, minced
2 tomatoes, diced
1/4 c. olive oil
1 tsp. oregano
salt and pepper
2 cups cooked spaghetti

Peel and devein shrimp.  Cook in boiling water for about 3 minutes or until they 'pink up'.  Place on paper towel to dry and cool.

Pour 1/4 c. olive oil in a ziploc bag.  Chop tomatoes and garlic. Add tomatoes, garlic, oregano, salt and pepper to ziploc bag. When shrimp has cooled to touch, add to ziploc bag. Let bag sit in room temperature for about an hour.

Boil pasta according to directions on box. Mix cooked spaghetti and shrimp mixture in large bowl. Serve on two plates and add parmesan/romano cheese on top.

Enjoy!

If you like this, you may like:

Shrimp Scampi

Eggplant, Mozzarella and Tomato Salad

Eggplant, Mozzarella and Tomato Salad

Thursday, September 3, 2009

I was feeling creative yesterday and wanted to do something with tomatoes. I wasn't in the mood for a caprese salad and I thought that eggplant would be a nice twist.

Eggplant, Mozzarella and Tomato Salad

2 tablespoons olive oil
1 small eggplant, peeled and cut crosswise into 1/4" thick slices
2 tablespoons oilive oil
5 ounces fresh mozzarella, cut into bite-size pieces
2 tomatoes, cut into bite-size pieces
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning

Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick spray. In a large bowl, toss the eggplant in the olive oil, and liberally season with salt and pepper. Spread the eggplant out on a baking sheet, in a single layer, and roast for about 30 minutes or until golden brown. Let cool on wire rack until room tempature.

Cut eggplant into bite size pieces. Add cut up eggplant, tomatoes and mozzarella to a medium bowl. Drizzle bowl with balsamic vinegar and add Italian seasoning. Serves 2.

Enjoy!