Shrimp, Tomato, Chili, & Parsley
Serves 4
As a lad growing up in the cities of Newcastle and Gateshead, I remember life moving at a much slower pace than today. One thing that really seems to have changed is the time we spend eating and conversing. I’m lucky that the boys help each night with dinner. Matthew prepares the vegetables. James sets the table, and Jon, bless his heart, washes all the pots and pans that I have used to cook the vegetables, grains, or proteins. We sit, eat, and chat, which is definitely the highlight of my busy day. I love to hear what the boys have been up to at college or school, and what they are planning to do on the weekend. But most people I talk to these days, don’t even have the simple pleasure of taking time to prepare food let alone enjoying a meal in each other’s company. Time passes so quickly that we really need to slow down and spend it with the ones we love. So, here is a very quick dish you can make at home that will actually give you more time to sit, eat, and chat with your family.
Ingredients:
2 tablespoons of extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, peeled and crushed
1lb raw medium shrimp, shell off
¼ cup dry white wine
2 cups tomatoes, roughly chopped
1 Thai red chili, seeded and finely chopped
Sea salt
Freshly ground black pepper
½ cup flat leaf parsley, chopped
How to make:
Place a large skillet or frying pan over a medium heat. When hot, add the oil, followed by the chopped onion. Cook for 2 minutes. Next, toss in the chopped garlic and continue to cook for another minute.
Increase the heat to high, and cook the shrimp for 2 minutes. Carefully turn over the shrimp, add the wine, and cook for another 2 to 3 minutes, until the wine has almost evaporated. Add the tomatoes and chili, and cook for 3 to 4 minutes. Taste and season. Sprinkle over the parsley. Stir well. Make sure the shrimp are cooked all the way through.
Serve immediately with some whole wheat couscous, steamed brown rice or, better still, some warm crusty bread to mop up all those juices.