Shrimp with Chunky Tomato Sauce

I've been on a meat thing lately. It's kind of weird, because I usually only eat meat once or twice a week. But the last week or two I've wanted meat every single day. Not much, but some. I must need extra protein or something; perhaps all the extra walking now that school is back in session? Either way, today was shrimp day. I really enjoyed this dish, since it was colourful, simple and very fast to prepare (necessary when you're drowning in homework). As an aside, I tasted this sauce before I added the shrimp and it was awesome. So this would be good for vegetarians/vegans as well. Hope you enjoy!

1 tablespoon each: olive oil, lemon juice
1 cup each: diced red onion, sliced celery
1 teaspoon salt
1 can diced tomatoes with juices
pinch sugar
1/2 cup frozen corn
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
1 tablespoon minced garlic
1 cup water or broth (I used beef broth since it's in the fridge and needs to be used)
6-8 ounces frozen, peeled and deveined shrimp

Heat a pan over medium-high and add oil, lemon juice, red onion, celery and salt. Cook for about 5 minutes, then add tomatoes, sugar, frozen corn, red pepper flakes, basil and water/broth. Let simmer 15-30 minutes. Add shrimp and continue to simmer until shrimp is cooked through. Serve with rice. Serves 2.

Comments

  1. Eric,

    Thank you for your compliments both regarding my blog and the specific recipes. While I appreciate your offer to direct me to an advertising site, I like to keep my site completely free of advertising. I feel that accepting money in return for product endorsement diminishes the authenticity of any recommendations I may make of a product that comes straight from my experiences with the product. For that reason, I do not and never will accept advertising on my site. But again, I'm glad you're enjoying my blog and thanks for visiting!

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