Monday, September 11, 2006

Rurality Shrimp

The cool breezes of autumn are finally blowing and it's safe to go back into the kitchen. I've been wanting to try this recipe all summer. I found it on a blog called Rurality. It has wonderful nature photos. I'm a sucker for great photography. Someday I hope to able to own a nice camera and take a course or two on photography.

I only made two small changes to this recipe. I didn't have any linguine so I substituted thin spaghetti. I also used 15 oz diced tomatoes with Italian seasonings. I had slightly less than 1 lb of shrimp in my freezer. My biggest concern was the lack of any sweetener like sugar or carrots in the sauce. Pure tomato sauces are usually too acidic for me. This one most definitely was not. Perhaps it was the shrimp. Whatever it was, this dish was absolutely delicious. I'll definitely be making it again.

Verdict: Yum! This one's a keeper!

Rurality Shrimp
(Source: Rurality , April 7, 2006)

1 1/2 tsp garlic, chopped
1 medium onion
2 tbsp olive oil
8 oz can Italian whole plum tomatoes
1 lb cooked shelled shrimp
1 tsp oregano
1 tsp basil
8 oz crumble feta cheese
8 oz uncooked linguini
salt & pepper to taste

Cook linguini in salted water.

Saute garlic & onion on olive oil 3 - 5 minutes on Medium High heat (until tender). Add cooked shrimp, saute for 2 minutes, remove from pan but leave garlic & onion. Add tomatoes & liquid & stir.

Bring to a boil, reduce heat. Add shrimp, oregano & basil, salt & pepper. simmer 3 - 5 minutes. Pour over drained linguini & toss.

Add crumbled feta cheese at the table.

Recycle: diced tomatoes can

Compost: garlic skins, onion skins

1 comment:

Rurality said...

Glad you liked it! I have made it a few times since then. I like using more tomatoes too. Once I just left the shrimp in the pan instead of removing... but it does seem to be better if you remove them.