Eating Fabulously, Christopher Stewart, recipe, tomatoes, lemon, shrimp

We need a delicious recipe break here in NYC. Winter is knocking at our door and something warm and comforting is pretty much all that is needed. Just a common question...What do you do when life gives you lemons? Well..since you've been eating fabulously, when life gives you lemons you add shrimp, tomatoes, fresh rosemary and reduce. Enjoy!

Tomato, Rosemary and Lemon Shrimp
serves 2

1/2 lb clean and peeled White Shrimp
1 1/2 plum tomato, diced (keeping all of the liquid, seeds, and pulp)
4 cloves of garlic, sliced
the juice of 1 and 1/2 lemons
1/2c. chicken stock
fresh rosemary, chopped about 1 tablespoon
olive oil
salt and pepper, to taste 

** canned tomatoes are great for this recipe as well! 

In a medium sauce pan heat olive oil and add sliced garlic cloves and sauté.  Add diced tomato with all the residual juice and pulp. Cook tomatoes down about half way, and add the chicken stock and lemon juice and simmer until a quarter of the liquid has reduced. Add cleaned shrimp, and continue to simmer until shrimp are cooked through but are not over cooked and tough. Season with salt and pepper to taste. While continuing to reduce the sauce, whisk in butter, and finally add the fresh chopped rosemary. Serve hot over a thick piece of toasted bread brushed with olive oil to soak up all the deliciousness of course!

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