This is what I make for people when I want something that needs no thought, no fuss, no effort but will guaranteeinstant gratification all around. I keep the shrimp in the deep freeze and either thaw them overnight (or more likely from breakfast time till after work) in the fridge, or do a quick thaw job when I get home. The sunblush tomatoes are generally stashed in my fridge to spruce up salads, make up a quick sauce, or gussy up pasta just like this.
Yield: Serves 4 as a starter, 2 as a main course ( More... )© Ken for MobiPre.COM | mobipre's posterous
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