Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Salute Last of Summer Tomatoes with Shrimp, Feta

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Salute Last of Summer Tomatoes with Shrimp, Feta

Article excerpt

The last tomatoes of the season are my favorites. I savor them because they will soon be gone for the next three seasons.

Tradition says that seafood and cheese don't mix. Well, they do in the baked Greek shrimp with tomatoes and feta. Make it year round with canned tomatoes, but it is terrific with fresh sweet ripe ones, and I prefer meaty plum tomatoes. I call ahead to Penn Avenue Fish Co. so that the big, fat shrimp is cleaned that I can grab and go. I use fresh garlic from friend Greg's garden, and I snip mint from my herb patch.

The traditional Greek recipe is easy to make, so flavorful to eat. You could serve it with potatoes or rice, but I like the mixture spooned into individual bowls and accompanied with a crisp bacon baguette from La Gourmandine Bakery.

And I have some cooking tips. …

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