Craveworthy: Spicy Tomato Shrimp

| December 11, 2008 | 2 Comments

spicy-tomato-shrimp
Spicy Tomato Shrimp

I have to tell you, I didn’t eat shrimp for most of my life. A bad experience as a child left me unwilling to give them a chance. But a few years ago, I got curious and ate one or two from my sister’s plate. Since then, shrimp and I have been good, good friends. I keep a bag of uncooked frozen shrimp in my freezer for when I just really, really want some.

About a month ago, I started thinking of some delicious tomato-y cajun shrimp I had a few years ago at a party. That got me thinking, could I create a quick and easy shrimp dish that would be delectable but simple?

Yes, oh yes.

The plump shrimp swim in a rich tomato base that is enhanced with a touch of sea salt and a bit of zing form the spice. Serve it with brown rice and a salad and this is as healthy as healthy can be.

This is one of the few things that I harbor as a mommy treat – I actually haven’t given this to Will or Paige (in fact, Paige hasn’t yet had fish or shellfish). But the other day, I wanted to see if someone else enjoyed this as much as I do. So, I whipped it up quickly and served it to a guest.

That guest loved it so much that she went home and made it for dinner.

Yes, sir-eeeee, this is totally craveworthy.

The key to this though is quality. Some dishes can stand using inexpensive tomatoes because they are doctored and influenced by other flavors. Not so here. The tomatoes shine in this, so you want good ones. I love Muir Glen for this. Pricey? Yes. But worthwhile.

(Recipe after the jump.)

Spicy Tomato Shrimp
serves 4

2-3 tbsp olive oil
4 cloves garlic, minced
1 lb frozen, raw shrimp (most cost effective, and you cook from frozen so they are quite convenient)
2 cups canned diced tomatoes, with the juices (use good quality tomatoes like Muir Glen for best results)
Spice Depot Spicy Sea Salt (about 8 turns of the grinder per serving)

Heat the olive oil over medium heat in a skillet that has a lid. Add the garlic and cook for one minute, stirring.

Add the shrimp, and stir to coat. Add the tomatoes and sea salt. Stir. Cover and cook for about 10 minutes, until shrimp is pink and cooked.

Uncover and let cook for an additional 3-5 minutes, until sauce thickens slightly.

Devour.

***NOTE*** The Spicy Sea Salt from Spice Depot really makes this dish.

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Category: Seafood

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. maris says:

    This sounds sooo good! I love shrimp, but can you believe I’ve NEVER cooked it! This would be great over pasta.

  2. claire says:

    Mmmmm…this looks good! I love shrimp but we can’t have it when my brother’s girlfriend is around…she’s allergic to shellfish, poor thing!

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