Pink Shrimp, Green Tomato, Purple Basil

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.

Sauté shrimp in half olive oil/half butter with lots of garlic.

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.
Last December we paired Shrimp & Feta with lemon in an excellent starter salad, posted here and in July my blogger friend, Peter of Kalofagas, posted a fabulous Shrimp & Feta dish which I have made three times, found here.
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…