Kat's Tomato Shrimp
2 lb ripe tomatoes
2 tbl olive oil
1 lb medium shrimp, shelled and deveined
1/2 cup diced onion
1/2 tsp minced garlic
1/2 tsp oregano, crushed
1/4 cup dry white wine
3/4 tsp salt
1/4 tsp ground black pepper
1/3 cup thinly sliced fresh basil OR chopped parsley
1/4 cup toasted pine nuts
Method :
Core tomatoes and chop (should make about 5 cups); Set aside. In a large skillet
over medium-high heat, heat oil. Add shrimp, onion, garlic and oregano.
Cook, stirring occasionally, until shrimp is just pink, about 3 minutes. Add
reserved tomatoes, wine, salt and pepper. Cook until tomatoes are heated
through, 2 minutes longer. Remove from heat; stir in basil and pine nuts. Serve
over hot pasta.
Best be
yourself, imperial, plain and true!
- Elizabeth Barret Browning