The great thing about living where I live, is that the Farmer’s Market is open year round. There’s a huge farmer’s market about 20 minutes from my house that I don’t frequent often just because it’s a bit of a drive, and I have this weird thing where I like to arrive to the market super early, and well, I also like to sleep in a bit on Saturday. So those two things are kind of counter productive to each other.
I did however make it this morning by sheer dint of will. That, and I got out of bed early and actually stayed focused on getting to the market. Despite the wind and the cold (which is relative, I know) I got a lot of things I needed and wanted. Like a jar of local honey, in a flavor called Sourweed. And a TON of fresh, locally grown produce. I also got a pound of fresh kettle korn and a freshly squeezed lemonade – the obvious necessities in my list of purchases.
I knew I had shrimp at home that I needed to make a dinner out of tonight, but I had no ideas what I was going to make. As I browsed through one of the produce tents though and came across a little tub of 8 Roma tomatoes (Plum) dubbed as “uglies” for $1.50 I knew it was Shrimp Fra Diavolo.
The only thing ugly about the tomatoes was that the skin was a little puckered looking, but seeing as I was going to be peeling that skin off anyway, I wasn’t really of a mind to worry about it. They certainly didn't taste ugly.
This also happens to be one of my mother's favorite Italian sauces, and since it turned out to be such a success, I've been charged with writing down my measures for all the spices so that I can duplicate this exact taste at a later date. I found this to be the perfect amount of heat, but you can up the amount of red pepper flakes for more of a kick.
Calories 246 / Fat 5.9g / Protein 23.4g / Fiber 3.5g / Carbs 17.1g
Four 1-Cup servings
1 Tablespoon Olive Oil
1 tsp salt
1 Red Bell pepper, chopped
1 Orange Bell pepper, chopped
1 Medium Onion, chopped
~2 cups White Mushrooms, sliced
3 Garlic cloves, minced
1 teaspoon dried Basil
1 teaspoon dried oregano
½ teaspoon dried Thyme
½ teaspoon Red Pepper Flakes
1 Cup Dry White Wine
14oz Shrimp, uncooked, peeled and deveined
*8 Roma tomatoes, peeled, seeded and diced
In a medium pan, heat oil over medium-high heat. Add onions, bell peppers, mushrooms, basil, thyme, oregano, and red pepper flakes. Sautee until soft about 8-10 minutes, then let simmer.
While peppers simmer, add diced tomatoes to a pan and bring to low boil while crushing with a fork. Let boil for 1-2 minutes. With an immersion blender, blend tomatoes until desired consistency.
Add cooked tomatoes to pan with peppers. Add garlic, and wine. Stir to combine and bring to a low boil. Reduce to low and let simmer for 45-60 minutes, stirring occasionally.
Add shrimp and cook 5 minutes more.
Serve over fettucini or spaghetti. Top with Parmesan cheese.
*How to Peel Tomatoes: bring a small pot of water to a boil. Using a slated spoon, place tomato into boiling water and roll it around so that all sides are submerged – about 15 seconds. Using the slated spoon, remove tomato from boiling water. They will be hot to touch, but should not burn you.
Grasp skin of tomato and peel off. Use a knife to slit skin for ease in grabbing of necessary.
I seed them by cutting them in half length wise, and then running my thumb down both seed pockets to excavate the seeds.
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