The best thing about this time of year is the abundance of fresh ingredients available at the Farmer's Markets and roadside farm stands. Freshly harvested arugula is widely available right now, which makes me almost giddy, I love it's peppery flavor.
This dinner or lunch comes together in minutes which works perfectly for my schedule at the moment. It's a very summery dish with little to no effort going into making it. Not to mention it's very light on the calories.
Enjoy it with a refreshing glass of white wine while sitting on the patio enjoying family and friends.
Sauteed Shrimp with Arugula and Tomatoes
From Everyday Food
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
4 ounces wild or baby arugula (4 cups)
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, 1 minute. Add lemon juice and toss to combine.
Cathy is currently in the development stages of her vineyard andwinery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everydayliving. She lives with her husbandand two sons. You can visit her at noblepig.com.