Balsamic Shrimp Sauté
1 Tbsp. extra-virgin olive oil
1 lg. red onion, cut in half then thinly sliced
3 any-color bell peppers, sliced
1 fennel bulb, sliced or 1 tsp. fennel seeds
4 garlic cloves, finely diced
3 plum tomatoes, diced
2 tsp. chopped fresh thyme or 1 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
1 1/2 Tbsp. balsamic Vinegar
Pasta or rice, optional.
Heat oil in skillet over medium-high heat. Add onion, bell peppers and fennel; sauté, stirring frequent-ly, until softened, 6-8 min- utes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes, thyme, salt and red pepper flakes; stirring frequently, until tomatoes soften, about 2 minutes. Add shrimp and cook, stirring frequently, until shrimp are just opaque in center, about 5 minutes. Remove from heat and drizzle balsamic vinegar over mixture. Serve as is or over pasta or rice.
Serves 4.
Mary Dawson’s Ginger Cookies
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1/4 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
Dried sugared ginger, diced.
1 cup sugar, for coating cookie dough before baking.
Cream together butter and 1 cup sugar. Add egg and molasses, beat well. Mix dry ingredients together, then add to butter mixture and blend well. Chill one hour. Wrap about 1 Tbsp. of cookie dough around 3-4 pieces of diced ginger, forming a ball. Roll the ball in the second cup of sugar. Place on ungreased baking sheet. Bake at 375 degrees for 8 minutes. Do not overbake. Makes 4 dozen cookies. Note: keep cookies soft by storing in an air-tight container with a slice of bread.
