The other night I ended up thumbing through Health magazine in the recovery room waiting area at the UW hospital. That’s a story for another time (everything is okay). I found this recipe for shrimp with tomato and chilies, and it reminded me of this recipe I used to make often.
First things first: take some thinly sliced onions and smashed garlic and cook it in some hot butter and olive oil.
Then toss in tomatoes and the chili peppers.
Then toss in whatever’s in the fridge, like green & purple beans from the rents’ garden.
Then, throw in some white wine and shrimp.
Toss in sons fresh basil and serve over pasta.