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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.

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Then toss in tomatoes and the chili peppers.

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Then toss in whatever’s in the fridge, like green & purple beans from the rents’ garden.

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Then, throw in some white wine and shrimp.

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Toss in sons fresh basil and serve over pasta.

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