My cherry tomato plants are still kickin’! So of course, we’re continuing to look for new ways to use them! :-)
One of my favorite tomato recipes I’ve tried lately was actually from Martha. My mom recently gave me a stash of her Martha Stewart “Everyday” magazines from the past few months, and (not sure why I was surprised) I’ve totally been enjoying them!! So far the five or so recipes I’ve tried from them have all been a success, and nearly all of them have only used a handful of ingredents. You know how I roll — love it! :)
Anyway, this one was supposed to be for shrimp, tomatoes and arugula. But I only had spinach in the casa, so substituted it in and the result was still a fresh and wonderfully flavorful summer dish! I also threw in some smoked paprika (because I apparently can never resist), but I’m sure it’d be fine without it too.
Definitely a fresh, light, and delicious 15-minute meal. Enjoy!!
A fresh, light, and delicious 15-minute meal… you will LOVE this Sauteed Shrimp With Spinach & Tomatoes recipe!
1.5 Tbsp. extra-virgin olive oil
2 cups cherry or grape tomatoes
1 garlic clove, minced
1 tsp. smoked paprika
1 pound large raw shrimp, peeled and deveined
4 ounces spinach or baby arugula (about 4 cups)
coarse salt and ground pepper
1 Tbsp. fresh lemon juice
In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and smoked paprika and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add spinach (or arugula), season with salt and pepper, and toss until wilted, 1 minute. Add lemon juice and toss to combine.
Recipe adapted from Martha Stewart
If you’re in a hurry, feel free to use pre-cooked shrimp. Just add them about a minute before adding the spinach, and saute until warmed.