The Recipes

Shrimp with Olive Tapenade Sauce

Kids, we're getting into the height of campaign season here.  I packed up and moved to Montana with very few belongings, but now I'm back in DC.  While in Montana, all of my fancy kitchen gadgets - and many things I consider essential were here at home.  I really got back to the point of this site - being on a limited budget with few pantry items, and just as I assume many of you do, I'm focusing on just making things work.

Today, I used one of the best and most affordable kitchen tools ever: parchment paper.  It's one of the easiest ways to cook fish of any kind because you just toss everything in the paper and wrap it up nice and tight, pop it in the oven, and you're good to go.


Shrimp with Olive Tapenade Sauce


- 2 slices of onion, separated
- 1/4 bell pepper, sliced
- 5 kalamata olives, finely chopped
- 1 tsp. capers, finely chopped
- 1 T. red wine vinegar
- 1 tsp. olive oil
- pinch red pepper flakes
- 4 shrimp, peeled and deveined
- pepper

Scatter the peppers and onions in the parchment.  Season with pepper and wrap up.  Bake at 350 degrees for 6-7 minutes.

Open the packet and lay the shrimp across the vegetables.  Season the shrimp with pepper.

In a small bowl, whisk together the olives, capers, vinegar, olice oil and pepper flakes.  Spoon the mixture over the shrimp.

Wrap the packet back up and bake for 5-6 minutes longer.  Transfer the packet to a plate and serve as-is at the table.