The Recipes

Skewered Shrimp and Tomatoes

Are you still feeling full from Thursday?  I am!  What better time to take a little breather, put your feet up after a long week of cooking and cleaning, and enjoy something light that only takes minutes to prepare?  None, I say.

A note here: if you don't know what a de-veined shrimp is, it's a shrimp without its intestine.  You remove it by slicing gently down the back side of the shrimp and removing the brownish looking "vein."  Trust me, you don't want to eat it!

Skewered Shrimp and Tomatoes

Serves: 1     Time: Less than 20 minutes     Difficulty: Easiest thing ever!


- 4 large peeled and de-veined shrimp

- 1-2 yellow tomatoes, or whatever medium-sized tomato looks good

- 3 cherry tomatoes, quartered

- 1 shallot, sliced

- 1 garlic clove, smashed

- 2 T. sliced almonds

- 1/2 lemon

- 1 tsp. crushed red pepper

- olive oil

- salt 

- pepper


Get everything ready!  Skewer the shrimp and season them with salt and pepper.

Plate the tomatoes and season them with salt.

Heat 1 T. of olive oil in a pan.  Add the garlic and crushed red pepper.  Once heated through, add the shallot and season it lightly with salt.  Let it soften for 3 minutes, then add the shrimp to the pan, cooking them for 2 minutes per side at the most.

Spoon the shallots over the tomatoes and lay the shrimp on top.  Garnish with the almonds and squeeze the lemon over the dish.