Tomato Garlic Shrimp

You guys this dish is so good and super quick, like 20 minutes from chopping to plate. Minimal ingredients and mediterranean flavors that make a great appetizer or main meal. Make sure you don’t skip the fresh herbs because they really add to the overall flavor. I love shrimp but it can be hard to find a wild, sustainable source at an affordable price. This raw pink shrimp is from Trader Joe’s in the frozen section and it’s my go to.  I made the cauliflower rice in under 10 minutes while the main dish was cooking. You could also serve this with crusty bread, warm pita, white rice, zucchini noodles, or penne you decide.

Tomato Garlic Shrimp

  • 3 tbsp olive oil
  • 2 tbsp garlic (sliced)
  • 1/2 cup shallot (thinly sliced)
  • 28 oz fire roasted tomatoes
  • 1/4 cup dry white wine (sauvignon blanc) (optional)
  • 1 lb raw wild caught shrimp (20-25 count )
  • 1 tsp Aleppo pepper or crushed red pepper
  • salt and pepper (to taste)
  • 2 tbsp fresh parsley (chopped )
  • 2 tsp fresh dill (chopped )
  • 1/4 cup sheeps milk feta cheese (crumbled )
  • 1 lb cauliflower rice (cooked)
  1. In a large skillet over medium high heat add olive oil. 

  2. Once the oil is warm add the garlic and shallots and cook until softened about 3 minutes

  3. Add the tomatoes and the wine and simmer over medium heat for another 2-3 minutes. 

  4. Add the shrimp in a single layer if possible and season with Aleppo, S&P. 

  5. Cook until shrimp is cooked about 3-4 minutes turning after two minutes.

  6. Turn off the heat and garnish with herbs and feta. Serve over cauliflower rice and enjoy!

Prosciutto Wrapped Tomato Basil

To call this a recipe is probably a stretch but this summer combo is the perfect snack or quick summer appetizer when tomatoes are in peak season and totally showing off!

1-2 Heirloom Tomatoes

2-4 oz prosciutto

6-10 basil leaves

Maldon Salt

Cut tomatoes into quarters. Place a basil leaf on top and wrap with a piece of prosciutto and sprinkle with flaky salt. Enjoy!

Tomato Confit

Tomato Confit!

You will seriously want to put this on everything this summer. From eggs, bread, pasta, grilled veggies and meat. This recipe is from Gjelina cookbook and it’s delicious.

Makes 4 cups (can be easily halved)

2 pints sun gold cherry tomatoes

2 cups extra virgin olive oil

4 cloves garlic

½ cup basil leaves

3 fresh thyme sprigs

1 teaspoon kosher salt

Preheat over to 350. Bring a large pot of water to boil over high heat. Prepare an ice water bath by filling a large bowl with ice water.

Using a paring knife to score a small x in the bottom of each tomato. Plunge the tomatoes into the boiling water for 20 seconds and immediately transfer them to the ice water bath.

When the tomatoes are cool remove them from the water. With your fingers gently slip the tomatoes out of their skins and place them in a single layer deep baking dish. Pour the olive oil over the tomatoes and add garlic, basil, thyme and salt. Cover tightly with aluminum foil and bake for 30 minutes.

Let cool completely.

Store in an airtight glass container in the refrigerator for up to 2 weeks completely covered by the oil to prevent air from reaching them.