Perfect for a summer's eve, this dish is best served just slightly warmed or at room temperature.
- 1 tbsp (15 mL) extra virgin olive oil
- 24 jumbo (21/25) raw shrimp, (1 lb/500 g), peeled and deveined
- 1 pinch salt
- 1 pinch pepper
- 12 oz (340 g) linguine
- 3 cups (750 mL) packed fresh spinach
- 1 cup (250 mL) crumbled feta cheese
- Charred Tomato Vinaigrette:
- 8 plum tomatoes, (about 1-1/2 lb/750 g) cored
- 1/3 cup (75 mL) extra virgin olive oil
- 4 tsp (18 mL) sherry vinegar, or wine vinegar
- 1 garlic clove, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch hot pepper flakes, (optional)
Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)
In skillet, heat oil over medium-high heat; saut?hrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.
Additional information : Tip: Instead of broiling, the tomatoes and shrimp can also be grilled for the same times. Skewer tomatoes lengthwise and grill on greased grill over medium-high heat, turning often, until charred. When ready to serve, skewer up to 5 shrimp per skewer and grill on greased grill over medium-high heat, turning once, until pink.
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html
For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html
Source : Canadian Living Magazine: August 2007