Italian shrimp w/cherry tomato sauce. My go to tomato jammy sauce to put on pretty much everything.
– 3 tbsp Olive oil
– 1 pack of cherry tomatoes
– 1 shallot, 4 cloves of garlic, 1 bell pepper
– 1/2 tsp Sugar
– 2 tsp: TJs Italian bomba hot pepper sauce (can also use a pinch of red pepper flakes instead)
– 1 tsp dried thyme
– Roasted red peppers; Sundried tomatoes
– 1 tbsp balsamic vinegar, white wine vinegar, and pesto
– Optional: capers
– Salt and pepper
– 1/2 pound of shrimp
– Top with lots of feta, drizzle of balsamic glaze, and Fresh herbs (Parsley, Basil)
Heat oven to 375 degrees. In a cast iron pan, add all ingredients except for fresh herbs and shrimp. Cook for about 25 mins, mixing occasionally. Add shrimp and herbs, cook for another 5-7 mins.
In the meantime, make the pearled couscous according to the package instructions (near east is my personal fav).
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