Friday evening, I came home later than expected (long day of running errands, no job yet) but still wanted to make shrimp for dinner. I had a bag of frozen, cleaned and deveined shrimp in my freezer; so all I had to do was defrost them in cold water for 2 minutes.
I found a recipe online at Epicurious called Greek-Style Shrimp. Being Greek-American, I thought I would try this recipe since the ingredients and preparation were similar to something my mom would make with fish (she would bake it though). I adjusted the ingredients and the preparation for my purposes, but you can check the link above for the original recipe (they use white wine, which I plan to add next time).
We enjoyed this dish and would make it again. Let me know if you liked it!
We enjoyed this dish and would make it again. Let me know if you liked it!
Shrimp with Tomato Sauce
Ingredients
- 2 Tbsp olive oil
- 1/2 small onion, chopped
- 1 14-oz can chopped tomatoes
- 1 tsp dried oregano
- salt, to taste
- pepper, to taste
- 3/4 lb uncooked medium shrimp, peeled, deveined
Instructions
In a skillet large enough to hold everything, heat the oil.
Add the chopped up onion and sauté for 5-6 minutes until it becomes translucent.
Add the tomatoes and sprinkle in the oregano, salt and pepper.
Simmer until thickened, stirring occasionally, about 5 minutes.
Add shrimp and stir until opaque and pink, 3 minutes.
Try not to overcook the shrimp, or they will be rubbery.
Serve with rice.
Add the chopped up onion and sauté for 5-6 minutes until it becomes translucent.
Add the tomatoes and sprinkle in the oregano, salt and pepper.
Simmer until thickened, stirring occasionally, about 5 minutes.
Add shrimp and stir until opaque and pink, 3 minutes.
Try not to overcook the shrimp, or they will be rubbery.
Serve with rice.
Details
Yield: 2 servings
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