When the weather gets unbearably hot, I don't necessarily flip into salad mode. Even though satisfaction can be found in leafy greens, tossed with a bit of this, bedding that and lightly tossed with that other thing, I rarely head that way.
I want something that's easily prepared, usually forgiving and can easily morph into a couple of different light meals, or perhaps a snack or two.
This tomatoey-shrimp dish qualifies, I think...because, at its heart it really is a non-recipe recipe: as much garlic as you want, chilli flakes, a tomato sauce of sorts and then shrimp. Balance flavours as you see fit and then...umm...eat. I've done my best to eyeball quantities so as to give you a basic idea as to what to do, but really... a bit more of this or less of this, as your kitchen dictates.
It's a sweet shrimp dish--I use my homemade ketchup which is similar to bottled chilli sauce--but if you would like something more savoury, use straight puréed tomatoes instead and play with the spicing as you wish.
The finished dish can be eaten with rice or pasta, served with roasted Mediterranean vegetables, or (my favourite) as a light lunch on toasted baguette slices (two or three slices will usually do me).
Garlic Shrimp on Toast
For the shrimp:
6-8 cloves garlic, minced
125ml (0.5c) chili sauce or ketchup (or tomato puree, if you wish)
chilli flakes (to taste)
500g (1lb) shrimp, shelled and deveined
1tsp wine vinegar (red or white)
a handful of fresh basil leaves, torn
for the toast:
Put the garlic in cold oil and set the hob to medium. When the garlic begins to colour, add the chilli flakes and warm through for about 20 seconds. Add the tomatoey sauce and stirr, Let reduce by about a third and then toss in the shrimp and stir as they cook through. Stir in the wine vinegar and balance flavours to taste. Add basil, mix all together and remove from heat.
Toast the baguette slices under the broiler. Remove, rub with garlic and drizzle with olive oil
Spoon the shrimp onto toasts.
I'm a quill for hire!