Shrimp Pomodoro
Summer this year has been extremely hot and humid that most days, I find it discouraging to eat anything (believe it!). Truthfully, our usual homemade fare, like Chicken Afritada, or even Adobo feels hot and heavy to the imagination. So I do my best to think up dishes that would feel light enough to eat at the same time not too hard to make.
One time, we had leftover grilled prawns from a fancy dinner. Instead of heating it with lots and lots of garlic and butter which is what I usually do with those pink striped fellows, I thought of olive oil and lots and lots of tomatoes. No fuss easy to make pasta.
Many would argue that eating pasta is the ultimate in carbo-loading. But I swear, this dish is an exception. It’s light and filling at the same time that you don’t have to "carbo-load" to be satisfied.
Shrimp Pomodoro
Ingredients:
5-6 pieces of large shrimp (fresh or cooked)
1 tbsp minced garlic
1 medium white onion, chopped
1 can chopped tomatoes (I love the brand that I buy at my local supermarket)
dried or fresh basil
dash of salt to taste
2 cups of cooked spaghetti or angel hair pasta
Procedures:
Heat olive oil in a pan over medium heat. Cook garlic and onion until translucent. Pour the canned tomatoes into the pan and stir a bit then let it simmer for 1 minute. Add shrimp. Flavor with salt, pepper and basil. Mix with cooked pasta and serve hot.
Hi! Care to share which local brand of canned tomato you use? I would love to cook Pomodoro but I don’t really know which local ingredients to buy. Thanks a lot!
Yoru – The brand I buy is actually an imported one. Its named “Mediterranean Classics Campagna”. It comes in 2 variants, whole or chopped tomatoes and only cost Php35.00 compared to the other brands that are more than a 100 bucks. I buy mine at Metro Supermarket (Market Market).
Wow! Looks yummy. Thanks for sharing! Will try this soon.
Thanks, Apples!
Hoping to cook one as good looking as yours 
why canned tomatoes? for the convenience? just like what the cibo owner advised on the “Secret of the Masters” show, use tomatoes that are near being overripe for italian tomato dishes. you might even get a discount from the local market
unless your only source of fresh produce is the market groceries where you get charged an arm and leg for freshness. not to mention each piece of veggie gets smothered in plastic. oh wait, those two are connected.
ciao!
Erin – The reason being more of buying my so-called fresh produce from market groceries than anything else. Ever since we moved, we have lost easy access to public markets that offer a wide variety of fresh items. Unfortunately that means I have to buy in bulk on weekends from nearby supermarkets. The tomatoes I buy there seemed to have lost all their juice in transit from wherever they were harvested from.
Abbie and Yoru – Let me know how yours turn out.
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