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Cherry Tomato and Shrimp Sauce

Recipe 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.
Yield: Serves 4
Total Time: 15 min
Prep: 10 min
Cook: 5 min
Additional:
Ingredients
1 pint cherry tomatoes, halved (tiny sweet ones are best)
2 tablespoons minced shallots
1 garlic clove, minced
1 teaspoon fennel seeds
Salt and freshly ground black pepper
1 tablespoon snipped chives
1 tablespoon chopped parsley
Preparation
1.  In a large skillet, combine the tomatoes with the shallots, garlic, the olive oil, vinegar and fennel.
2.  Add the shrimp, a sprinkling of pepper and a generous sprinkling salt.
3.  Warm the tomato mixture over medium heat and let it stew until just heated through and juicy, about 2 to 3 minutes. Remove from the heat and stir in the chives and parsley. Serve warm.
About Myra Kornfeld
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