Shrimp & Tomato
Simple, fresh ingredients, easy to prepare and delicious are my keys to success in the kitchen. Hopefully, you’re looking for the same thing, and you’ll find my recipes fit the bill. To me, cooking is a life skill that everyone from grandmothers to her great-grand kids needs to know. It’s really the only way you know what you’re putting into your body. So much processed foods are loaded with fat, salt and sugar. Who knows how many additives, preservatives and colorants are lurking in these cardboard boxes full of non-nutritive products we call food? You’ll be amazed at how good you feel after a few weeks of cooking your own food at home. It also gets the whole family involved with making dinner instead of playing video games. You’ll have great conversation around the kitchen table chatting about all of the fun you had making the beautiful food in front of you and how good things taste.
So let’s try this simple, easy, and delicious dinner for the whole family. Tomatoes and kidney beans add flavor and texture. Kale, spinach, and fresh herbs add color and extra nutrients. We have shrimp with garlic and Thai red chili to spice things up. Remember, I’m making these recipes to my liking. You might like things a little hotter so add more chili or reduce the amount for less heat. A recipe is a starting point. Change things to your liking and enjoy!
Shrimp & Tomato
Serves four
Ingredients:
2 tablespoons of olive oil
4 cloves of garlic, peeled and crushed
1 red Thai chili pepper, seeded and finely chopped
2 cups tomatoes, washed and flesh chopped in to small dice
2 cups low sodium fish or vegetable stock
12oz large shrimp, shelled and deveined
1 cup Kidney beans, rinsed
1 cup baby spinach, washed and dried
1 cup baby kale, washed and dried
1 teaspoon freshly chopped oregano
1 tablespoon freshly chopped parsley
Sea salt (optional) and freshly ground black pepper (optional)
How to make:
- Heat the oil in a non-stick wok or large frying pan over a medium heat, add the crushed garlic and cook until it just starts to brown.
- Add the chili and the shrimp, and cook for a further 2 to 3 minutes without coloring too much.
- Pour in the stock and simmer for 2 to 3 minutes.
- Add the tomatoes, kidney beans, spinach, kale, oregano and parsley, taste and season if necessary with salt and pepper, and cook for 1 to 2 minutes or until the spinach and kale have wilted and everything is hot. Taste, serve immediately with your choice of side.
We love whole grain couscous, brown rice, quinoa or freshly baked garlic bread to soak up the juices. Enjoy