With dog days upon us and tons of tomatoes overflowing in most gardens, we look for many recipes using the little versatile fruits. This one goes great as a side dish or main dish as is or add your favorite seafood, chicken or meat.
From Chef Sharon Prudhoomme, Prudhomme's Lost Cajun Kitchen
Ingredients:
Vary amounts according to number of guests and if a side or main dish.
- 2-3 chopped red tomatoes
- 2-3 chopped green tomatoes
- 1 celery heart w/ leaves - sliced on angle thinly
- 1 diced Bermuda onion
- 1 diced bell pepper, preferably yellow, red, orange or "suntan"
- 1/2 cup sliced black olives
- 4-5 chopped mint leaves
- Salt and pepper to taste (salt optional)
- 2 Tbls chopped garlic (ready chopped garlic is great)
- 1/2 tsp. finely diced jalapeno pepper-seeds removed (optional)
- 4-5 Tbls. Balsamic vinegar
- 2-4 Tbls. olive oil
- 6-7 Good sized shrimp per person, deveined and tail off
- Baby spinach - BIG handful per plate
Instructions:
1. In sauté pan add oil, celery, onion, bell pepper, garlic, olives, jalapeno, salt and pepper over medium heat. Stir to prevent sticking.
2. As onions begin to caramelize, add green and red tomatoes, mint and balsamic vinegar. At this time add shrimp and toss until shrimp are tender cooked-2-3 minutes.
3. Plate baby spinach, spoon tomato mixture over and enjoy!
