August Tip and Recipe from Chef Mike McCauley
Slow Down Rotting of Tomatoes
Store tomatoes stem end down to keep them from spoiling quickly. This prevents air from entering and moisture from exiting the scar where the tomato once attached to the vine. Storing them at room temperature rather than in the fridge also makes them last longer.
Shrimp with Sherry-Tomato Sauce
Yield: Makes 4 servings
Active Time: 10 min
Total Time: 25 min
- 1 large onion, quartered
- 2 lbs whole tomatoes, quartered
- 4 tablespoons extra-virgin olive oil
- 1 1/2 pounds raw peeled and deveined large shrimp
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves
- 1/3 cup Sherry
- 3/4 cup pitted green olives (from an 8-ounce jar), chopped if large
- Accompaniment: white rice
Pulse onion in a food processor until finely chopped, then transfer to a bowl. Add tomatoes to processor and pulse until chopped.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. Toss shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, then add to skillet and sauté, turning over once, until just cooked through, about 3 minutes total. Transfer shrimp to a plate with tongs (do not clean skillet).
Force garlic through a garlic press into skillet and cook, stirring, until golden, about 15 seconds. Stir in sherry, scraping up any brown bits from bottom of skillet, then add onion and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until all of liquid is evaporated and onion is just tender, 5 to 6 minutes.
Add tomatoes and olives and simmer, stirring occasionally, until sauce is slightly thickened, 5 to 7 minutes.
Stir in shrimp with any juices accumulated on plate and heat through. Season with salt.
Nutritional Information per serving
Calories 381, Carbohydrates 15 g (5%), Fat 20 g (31%), Protein 37 g (74%), Saturated Fat 3 g (14%), Sodium 1,752 mg (73%), Polyunsaturated Fat 2 g, Fiber 6 g (26%), Monounsaturated Fat 14 g, Cholesterol 274 mg (91%)