Last night I made the most amazing dinner in less than 20 minutes! Totally worthy of date night, this dish would have cost at LEAST $15- $20 each at a restaurant. Between the cost of the wedding and the upcoming holidays the hubby and I are pretty strapped for cash, so enjoying each other’s company at home at a fraction of the cost is a great alternative to a night on the town! I stole this recipe from the “Relish” insert in my local paper. It sounded amazing and thank goodness the taste lived up to my expectations, actually even exceeded them!! I paired mine with butternut squash rissoto and a crisp romaine salad topped with cucumbers, blue cheese crumbles and balsamic. The risotto was the perfect partner to this dish, soaking up all that delicious white wine sauce. And the best part about it was how quickly it was prepared. Well, actually the BEST part was that we had an excuse to drink the wine that was left over in the bottle. Below is the recipe, tweaked a little to my own personal preference.
3 tbsp olive oil
4 garlic cloves sliced thinly, crosswise
2 shallots sliced thinly, crosswise
1 pint grape tomatoes, sliced in half, lengthwise
1/2 tsp crushed red pepper
1 tsp italian seasoning
1/4 tsp salt
1/2 tsp black pepper
1 Cup dry white wine
2 tbsp lemon juice
1 lb medium-large shrimp, shelled and deveined, tails on (I bought the kind that are already cooked and frozen so I had to de-thaw them before cooking)
Heat olive oil in deep sauce pan over medium heat. Add garlic and shallots and cook until fragrant, about 2 minutes. Add tomatoes and cook until softened, about 4-5 minutes. Add spices, wine and lemon juice and bring to a boil. Simmer and cook until reduced by almost half, about 3 minutes. Add shrimp and cook until heated through, about 3 more minutes.
And that’s it! You could even do this with pasta or plain rice. I hope you enjoy as much as I did!
Appalachian Barbie 