Another dinner

Since we're hopefully moving soon, I had to use ingredients that I already had in my pantry.  I created another pretty good meal that can be whipped up in no time, is healthy, and really tasty.  I love shrimp and vegetables, so this one includes a lot of both.  Enjoy!

Fire Roasted Shrimp (serves 2 with leftovers)

1 small onion, diced

1 cup sliced mushrooms

1 tablespoon minced garlic

1 can fire roasted tomatoes (Hunt’s brand is really good)

1 cup seafood stock

2-3 teaspoons minced fresh rosemary (depending on how much you like)

2 tablespoons minced fresh parsley

Salt/pepper to taste

Red pepper flakes (as much as you like)

1 teaspoon smoked paprika (or regular paprika if you don’t have smoked)

1/2 – 1 pound shrimp, deveined and peeled

Juice of ½ of a lemon

Heat medium sauté pan to medium high heat- add olive oil

Add onion and cook until softened

Add mushrooms and cook until just starting to soften

Add garlic and cook another 30 seconds

Add can of fire roasted tomatoes, seafood stock, rosemary, parsley, salt/pepper, red pepper flakes, and paprika

Increase heat to high and bring to boil

Reduce sauce until thick- about 10-15 minutes (stir often to check the thickness)

Add the shrimp, stir, and cook through

Add the juice of ½ of a lemon and stir

Taste for seasoning and serve

Note:  This recipe is also good if you use ½ cup white wine and ½ cup of seafood stock.

You can also use chicken stock if you can’t find seafood stock.

Feta cheese on top for garnish goes beautifully with this dish as well