Pan Seared Shrimp with Heirloom Tomatoes, Garlic and White Wine

Serve it with pasta, rice or grilled bread....

Pan Seared Shrimp with Heirloom Tomatoes, Garlic and White Wine

I came up with this recipe to use up some uneven, crooked, sliced tomato ends leftover from a colorful heirloom tomato salad (but you could use any type of tomato in this recipe.)

tomato scraps; tomato salad with gorgonzola, onion and capers; finished salad with arugula and croutons

I diced the scraps and they stayed in the fridge for two days. I was thinking I’d make a salsa, but decided to sauté them with shrimp, garlic, parsley and white wine for a simple dinner. You could eat these shrimp with a green salad and some good bread (toast or grill slices of sourdough or baguette, drizzle with olive oil and rub with a cut clove of garlic.) Or you could have them with the tomato salad pictured above.

Other options:

• turn this into a pasta dish - toss with hot pasta and add a ladle of the pasta water to the pan to get it saucier. Maybe add some butter or cream if you want it richer.

• Keep it simple and serve the shrimp with steamed rice.

• If you’re paleo, add zucchini noodles, cubes of cooked sweet potato, and fresh spinach that wilts into the sauce at the end.

Shopping List

• 2 tomatoes (about 1.5 cups diced tomatoes - use different color heirlooms if you want color variations in the finished dish)

• 1.5 lb peeled and deveined shrimp

• garlic (1 tablespoon minced)

• parsley (about 1/4 cup chopped, can substitute basil)

• 1 lemon

• deglazing liquid (white wine, mirin, stock or water and white wine vinegar)

• pantry: olive oil, salt and pepper

Optional shopping ingredients:

• sourdough or baguette

• lettuce for a green salad

• pasta or rice

• sweet potatoes (2), zucchini noodles, spinach for the paleo version

Instructions:

1. If you’re serving the shrimp with pasta or rice, get that started first. If you want to add sweet potato cubes, peel two medium size sweet potatoes, cut them into 1” cubes and boil them in salted water (or oven roast at 350 F with a little olive oil coating) until tender.