Alright, as I’ve mentioned I’m a vegetarian. I also eat fish. I do not use the term pescatarian because it sounds obnoxious to me. I was going to keep this blog strictly vegetables but I’ve decided otherwise. Living on an island and then within the Chesapeake Bay area seafood was naturally part of my diet. Now that I live land locked I rarely eat fish. I do indulge in trout and sushi once in awhile but rarely cook fish at home, anymore. I am only interested in wild fish, and even then it has to travel pretty far to get from the net to my home. I do love it though (I over indulged in Panama) and have to cook it every so often. I have made one dish with fish in it (fish tacos) since I’ve started this blog until last night. This recipe is a favorite of mine passed along to me by my mom. I added a couple vegetables to the original recipe and it turned out PERFECT.
Baked Shrimp and Tomatoes
- 1 lb Shrimp, peeled and deveined
- Garlic, chopped
- Kale, torn into small pieces
- White Wine
- Lemon Juice
- Clam Juice (1/4 cup - 1/3 cup)
- 3 Cups Tomatoes, chopped fresh or diced canned
- Fresh Basil
- Kalamata Olives, pitted and roughly chopped
- Dried Oregano
- Feta Cheese
- In a large skillet braise the kale with some white wine, clam juice, lemon juice, and water. Set aside.
- In the same pan, sauté the chopped garlic in some olive oil for a few minutes. Remove garlic and set aside. Add the shrimp and season with s&p cooking until pink in the garlic flavored olive oil. Set shrimp aside.
- Again in the same pan add the tomatoes, zucchini, and fresh basil. Let the tomatoes reduce in size by ~1/3 and then add the olives, capers, cooked garlic, clam juice, and oregano.
- In a glass casserole dish layer in the braised kale, ~1/3 of the tomato sauce, the shrimp in a single layer, the rest of the tomato sauce, and topped it with a layer of feta cheese.
- Bake at 350° for 15 minutes.