Decor Arts Now

By Lynn Byrne. Have I mentioned my boys’ harsh rating system for my cooking efforts?  There is no wiggle room.  It is either sink or swim!

This recipe, which I made for the first time last night, was a real swimmer.  Tasted great.  Easy to prepare.  You would hardly ruffle the lovely, but very compact kitchen shown above.  (I want that round cutting board-does anyone know where to get one?)

Keep in mind that I successfully doubled the recipe below to accommodate the large appetites of my always starving teenage boys.

And for you localvores, arugula is currently in season, so you should be able to find it at your farmers’ market.

We have paired shrimp with arugula before on Foodie Friday, but that was served with pasta and required a cup of white wine.  No wine needed here, and I served this recipe over jasmine rice.  Plus this recipe adds tomatoes to the mix.  A great, easy summertime meal.

Sautéed Shrimp with Arugula and Tomatoes

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 cup cherry or grape tomatoes

1 garlic clove, minced

1 pound large shrimp, peeled and deveined (I buy them this way — more money but such a time saver)

4 ounces (4 cups) wild or baby arugula

coarse salt and ground pepper

1 tablespoon fresh lemon juice

In a large skillet, heat oil over medium-high heat.  Add tomatoes and cook, stirring often until they blister, about 2 minutes.  Add garlic and cook until fragrant, 30 seconds.  Add shrimp and cook, stirring often until almost opaque throughout, about 4 minutes.  Add arugula, season with salt and pepper, and toss until wilted.  Add lemon juice and toss to combine.  Serve over jasmine rice.

Recipe and food photo from Everyday Cooking.

Kitchen photo by Warren Heath.

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