Pink Shrimp with Garlic
Ripe Green Tomato
Purple Basil and Feta
Served Over Linguine
The Green Giant Heirloom Tomato is ripe when chartreuse in color and slightly soft. This is a tomato that never turns red. They are referred to as green-when-ripe tomatoes, or GWR, and should not be confused with unripened red tomatoes. They have a wonderful complex, sweet and spicy flavor.
When the shrimp are almost cooked, add some dried oregano, sea salt, fresh ground pepper, and a splash of white wine. After a minute or two (taking care not to overcook the shrimp) turn off the heat then add chopped green tomato, chiffonade of purple basil, and crumbled feta. Toss gently to combine. Adjust seasoning.
Serve the warm shrimp mixture over linguine.
Now, although I can’t take credit for the delicious marriage of these particular ingredients (shrimp, tomato, basil, feta) I think this unique pink, green and purple color combination offers a nice twist on the classic…