Francesca de la Torre holds two master’s degrees in education, so one need not be a genius to determine that she is a pretty smart lady. Through her three 2016 recipe submissions to this publication, she displayed a knack for teaching the masses the fine art of food preparation, too, and delivers another goodie through her Spicy Stewed Tomatoes with Shrimp recipe.
The Grays Ferry resident will have you eager to emulate her steps and prove yourself a true student of the culinary world. You are certain to receive extra credit among your loved ones, too, if you prepare this on the blustery days that always mark February.
1 tablespoon of coconut oil (or your oil of choice)
1/2 onion thinly sliced
1/4 cup of coconut milk or cream
2 or 3 cloves of minced garlic
1 jalapeno or chili pepper of choice, minced (optional)
1 pint of cherry or grape tomatoes, halved
1 bay leaf
2 bell peppers, chopped
1 pound of medium or large shrimp (thawed if frozen)
Cilantro, for garnish
Salt and pepper, to taste
In a medium pot, heat the oil on medium heat. Add the garlic, onion, and jalapeno or chili pepper. Sauté for five minutes.
Add the bay leaf, tomatoes, and four ounces of water. Let simmer for 10 minutes. Add the bell peppers, shrimp and coconut milk or cream. Simmer for three minutes or until the shrimp are opaque. Remove from the heat, and serve with chopped cilantro.