With all the squirrels stealing tomatoes out of my garden I'm amazed there are any left for me to eat. Fortunately there are plenty and they made for a quick and tasty dinner. I just wish I'd made a little more.

Adapted from The Food You Crave

5-6 small tomatoes, I used romas
olive oil
1/2 medium onion, chopped
1 clove garlic, minced
pinch of salt, plus more to taste
freshly ground black pepper
1 tbsp chopped parsley
12 medium shrimp, peeled and de-veined
cooked rice, to serve

Preheat oven to 425°F.

Peel tomatoes (dip in boiling water for 30 seconds, cool slightly, then slip off the skins), and dice.

Heat about 1 tbsp oil in an oven-safe skillet over medium heat. Add onion and garlic and saute for a couple minutes. Stir in tomatoes, bring to a boil, then simmer for about 5 minutes. Stir in salt, pepper, and parsley. Remove from heat and add the shrimp. Bake for about 10 minutes, until the shrimp are cooked through. Serve over rice.

Serves 2.

Edit - The baking step is probably unnecessary here. The original recipe included topping the shrimp and tomatoes with feta, then baking until the cheese melted. Since I didn't use the cheese I probably could have just finished it on the stove top over low heat.