Summer Tomatoes & Shrimp

Having every meal cooked for you for 3 weeks is really – not at all bad. Let’s just say I quickly became accustomed to being served food while both on the go and on vacation. It was quite nice. Coming back to reality, we both remembered things like “oh yeah we have to go food shopping”. You know, essential stuff that goes out the window when you’re traveling. While I wasn’t excited to return to the monotony of chores that comes with cooking at home, I was excited to just cook.

And of course, the question that begs asking is, “what do you want for dinner”. Blahhhh. That question makes me cringe. Out of all the infinite recipes out there, my answer is always, I don’t know! I can’t be the only one thinking this either.

Anyway – after getting over the whole “I have no idea what to cook” conundrum, I decided one of the first dishes to make back home needs to be something comforting & summery. Comfort to me means it’s a stick-to-your-ribs, nostalgic type dish. Summer, on the other hand, is fresh, light, and lazy. Leading me to merge these two and make a quick tomato sauce with fresh cherry tomatoes, since they go hand in hand with summer, with some large shrimp.

What I really like about this dish is that it is the main attraction. You don’t need to bury it with pasta (although you definitely could). This could easily be served carb free and with a salad on the side. Just don’t skimp on those shrimp, buy them on the larger end to keep it nice and summery. Ironically, when it all came together, Tom came to the kitchen and said I made our place smell like Christmas. Mission complete!

This comes together in about 30 minutes, so it’s totally week night friendly. Also – like I said eat this with a salad on the side to keep it carb free, gluten free, keto, and not to mention low calorie, if those fit your diet needs.

This recipe starts by mincing four garlic cloves and a half of a yellow onion. Start to sauté both of those on medium heat with a bit of olive oil in a large skillet. While that’s cooking, slice about 2 cups of cherry tomatoes in half and add to the skillet. Add in 2 tbsp of white wine as well and let this simmer for about 4 minutes.

Next, while waiting, season shrimp with salt, pepper, and some lemon juice in a bowl. Let them sit and marinate while the sauce cooks. To the skillet, add an 8 ounce can of smooth tomato sauce, ½ cup water, ½ tsp of oregano, ⅛ tsp of red pepper flakes, and 1 tbsp of minced fresh parsley. Stir everything together and bring to a low boil. Let simmer for about 5 minutes.

Once the sauce has thickened a bit, drain the liquid from the shrimp and add to the skillet. Lower the heat to a simmer, cover the skillet, and cook for about 6-8 minutes or until shrimp are pink. Finish the dish off with some of the remaining parsley and some grated parmesan. Enjoy on top of pasta, rice, or by itself with a salad.

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Summer Tomatoes & Shrimp

Total Time 30 minutes

Servings 4

Calories 172 kcal

Ingredients

• 4 garlic cloves minced
• ½ yellow onion diced
• 1 tbsp olive oil
• 2 cups cherry tomatoes halved
• 2 tbsp white wine
• 8 oz smooth tomato sauce
• ½ cup water
• ½ tsp oregano
• ⅛ tsp red pepper flakes
• 2 tbsp fresh minced parsley
• 1 lb peeled & deveined jumbo shrimp

Instructions

1. Heat a skillet on medium heat. Add olive oil and when hot, add minced garlic and diced yellow onion. Sauté on medium heat until the onions are translucent and garlic is fragrant and begins to brown.
2. Add in halved cherry tomatoes and 2 tbsp of white wine and let this simmer for about 4 minutes.
3. Next, while waiting, season shrimp with salt, pepper, and some lemon juice in a bowl. Let them sit and marinate while the sauce cooks.
4. To the skillet, add an 8 ounce can of smooth tomato sauce, ½ cup water, ½ tsp of oregano, ⅛ tsp of red pepper flakes, and 1 tbsp of minced fresh parsley. Stir everything together and bring to a low boil. Let simmer for about 5 minutes.
5. Once the sauce has thickened a bit, drain the liquid from the shrimp and add to the skillet. Lower the heat to a simmer, cover the skillet, and cook for about 6-8 minutes or until shrimp are pink.
6. Finish the dish off with some of the remaining parsley and some grated parmesan.

Yum