I didn’t cook a thing for the Mother’s Day weekend. Not to honor the day with less cooking. After all, cooking for my family is a pleasure, not a burden. My kids suprised me with their sweet gifts and I surprised them with a weekend away at the Crayola Factory, Easton, PA. We stayed at the unique Grand Eastonian Suites, had dinner at a beautiful Italian restaurant listening to jazz and hiked for 3 miles by the river.
I”m giving you today the shrimp dish I cooked last Friday. I have posted this dish before. It’s obviously a dish we love and make often. So, here it is again. This time I’m showing a photo of the shrimp in the pan with its sauce while cooking. I served not as appetizer, which you could, but dinner with rice medley. Enjoy!
- 1 tablespoon or more olive oil
- 1 onion, chopped
- 1 pound or more medium size shrimp, peeled
- 1 green pepper, sliced (ok if you don’t have one)
- 1 can tomate sauce (not crushed tomatoes or whole tomatoes)
- 1 teaspoon tomato paste
- salt, pepper, oregano, 2 drops tobasco, 1/4 or, if you are brave, 1/2 teaspoon red crushed pepper
- 1 cup or more crumbled feta cheese
How to make: Heat the olive oil in a deep and heavy pan. Saute the onion, about five minutes. Add peeled shrimp (no tails on) and saute until the shrimp turns pink. Add the tomato sauce, tomato paste, sliced green peppers (without the white seeds), salt, pepper, 2 (and no more) drops of tobasco, red crushed pepper. Take it easy with the hot spices. Add them gradually and taste so the dish doesn’t become too hot for you. Fill half way the empty tomato can with water and add it to the pan. Stir well, cover and cook for 20 minutes. Check in between to make sure there’s enough liquid. If not, add some water. When you are ready to serve, fold in the feta. Else, chill in the fridge without the feta. Add the feta after you reheat. Freshly cut parsley on top is great!
Notes and tips: The first time you make this dish, add small quantities of spices, try the sauce, add more until you get it to the degree of hotness you like. I like this dish a little hot but if you want a child friendly version you can omit the hot spices all together. Even the feta cheese. And you’ll still have a nice dish.