Simple Shrimp and Cheese Dish

On some days, despite menu planning, I find that I am missing one ingredient, or that I don’t have the time to prepare the more time-intensive dish as planned.  On days like that, I will often aim for what I call a pantry meal, or a meal that comes together quickly mostly from ingredients in the pantry or freezer.  Another characteristic of a good pantry meal is that it has relatively few ingredients and doesn’t take too long to prepare.  Frozen shrimp is a great for this purpose.  I usually defrost only what I need, and once thawed, shrimp cooks up really quickly.  I made this tonight to use up the remaining goat cheese in the refrigerator.  You can use feta, or skip the cheese altogether.  Brown rice and steamed broccoli rounded out the meal. My husband likes this dish so much, that I no longer call it a pantry meal, but it enters into the menu planning when I know I’ll be busy during the day.

Spicy Shrimp and Feta

1/2 pound shrimp, thawed if frozen
1 15 oz. can diced tomatoes (I like Muir Glen fire-roasted)
1/2 onion, diced
2 cloves garlic, minced
1/2 t oregano
red pepper flakes to taste (I like it a bit spicy)
2 to 4 oz. goat cheese or feta cheese, crumbled (I use the smaller amount)

In a heavy bottom saute pan, saute the onion and garlic in olive oil over medium-high heat until onion is translucent.  Add the canned diced tomato, oregano and red pepper flakes.  Bring to a boil, and simmer for about 5 minutes until the tomatoes cook down a bit.  Raise the temperature on the tomatoes, and add the shrimp.  Heat until just cooked through, about 3 minutes (don’t overcook shrimp).  When shrimp is done, remove from heat and sprinkle the goat cheese over the top.  Stir lightly to incorporate, and serve.

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