Shrimp with Tomato Sauce and Arugula Print Email

8.8 oz large shrimp
5-6 big tomatoes, mature and sweet
1 big handful of arugula
chili pepper flakes
1 clove of garlic
extra-virgin olive oil

Chop the tomatoes, I keep the skin on but if you are fussy you can remove it, and simmer them in some olive oil together with chili pepper, salt and the slightly crushed garlic clove for about 10 minutes or until it has become a thick sauce. If the sauce is too acid, add a little sugar or honey to make it a little sweeter.

If you use already cooked shrimps, add them together with the rucola, stir and heat up for a minute. If you are using raw one, add the shrimps and let them cook for a minute or two before adding the arugula. The arugula should just be a bit wilted and the shrimps just cooked when you serve the dish with some nice bread that you can dip in the sauce! 3-4 servings

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