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Food
Shrimp dish packs a peppery kick

Thursday, March 13, 2003

By Nancy Anderson, Post-Gazette Staff Writer

A new shrimp recipe is welcome any time but especially during Lent, when more seafood is consumed than at any other time of the year.

 

While looking for a Lent-friendly recipe, we came across a version of today's shrimp dish in "More Summer Weekends Cookbook" (Cottage Life, $24.95) by Jane Rodmell.

Her recipe called for roasting four pounds of fresh plum tomatoes -- on a summer weekend, yet -- to make the sauce.

That took too much time for Countdown's 30-minute limit, although it would've warmed the kitchen pleasantly.

But the number of ingredients could be adjusted to fit the criteria. We made a few changes and came up with a spicy, delicious entree that drew raves from our trusty tester who declared it a "keeper."

The secret is the jarred sauce. Classico has added just enough tangy red pepper to give the sauce some bite without the burn. The spicy aftertaste calls out for a sip of chilled white wine.

We added an extra clove of garlic to enhance the flavor -- doesn't it always? -- and would've tossed in a handful of baby spinach or black olives if we'd had either on hand.

Salt and pepper were not needed.

This creation was served over hot rice (boil-in-bag and a chicken bouillon cube) with crusty bread to mop up the sauce.

Spicy Shrimp With Feta And Red Pepper Sauce

  • 1 medium onion, grated

  • 3 cloves garlic
  • 1 26-ounce jar Classico Spicy Red Pepper pasta sauce
  • 1 cup white wine
  • 1 pound large shrimp
  • 4 ounces (or more) feta, crumbled

In a large saucepan, saute onion and garlic gently in a tablespoon of oil for 5 minutes.

Add tomato sauce and wine. Bring to a boil, reduce heat and simmer for 10 minutes.

Add shrimp, bring to a boil and simmer 5 more minutes.

Add feta for a few minutes more. Pour over pasta or rice.

Serves 4.

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes, and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-1760.


Nancy Anderson can be reached at nanderson@post-gazette.com or 412-263-3549.

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