Created and presented by Myra Kornfeld
This dazzling sauce is as tasty as it is quick to prepare. The petite wild Oregon Pink Shrimp defrosts quickly, and the cherry tomatoes become succulent within minutes of heating. For an easy elegant meal, serve the sauce over crispy baked polenta.
1 pint cherry tomatoes, halved (tiny sweet ones are best)
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.Learn more at MyraKornfeld.com.
Cherry Tomato and Shrimp Sauce