Karina is back this week with a fresh twist on cherry tomatoes with shrimp.  

I’ll be at the Winchester Farmer’s Market on Saturday, demonstrating a recipe from my 4 Day Simple 7 Detox. Are you ready for Fall? 

— Denise

This dish sings sweet summer and now is absolutely the best time to enjoy it as cherry tomatoes, basil and chilies are in abundance and at their seasonal peak.

The cumin seeds are definitely worth adding as their flavor has “curry” characteristics. The recipe is so quick, simple, delicious and nutritious. It is vegetarian, and dairy- and gluten-free. All in all, a filling dish full of summer flavors!

Spiced Cherry Tomato, Basil & Coconut Shrimp Salad

Ingredients

• 1-2 Tbs coconut oil or extra-virgin olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric or red curry powder
• 1 red chili, deseeded and finely chopped
• 1 garlic clove, finely chopped
• 1 Tbs fresh ginger, peeled and finely chopped
• 1/2- 3/4 lb garden fresh cherry tomatoes, mix of yellow & red, halved
• 1 cup coconut milk
• 1 lb raw shrimp (caught in the USA), shelled, deveined, tail on or off
• 1 cup fresh basil leaves, hand-torn – I mix a variety of basil leaves that I have growing
• 3-4 handfuls baby spinach leaves or tatsoi, bok choy, or pak choi leaves
• 1 cup bean sprouts or mung bean shoots – optional
• Salt to taste

Directions

1. Heat a sauté-style pan over medium heat. Add oil, cumin seeds and turmeric; gently sizzle 1 minute. Add chili, garlic and ginger; cook 1 minute. Stir in cherry tomatoes; cook 1 minute. Add coconut milk; stir and cook 2 minutes. Then add shrimp and cook 2-4 minutes until shrimp are pink and cooked through; turn off heat.
2. Season to taste and gently stir in fresh basil, baby spinach leaves or Asian greens until wilted; add sprouts if using.

I eat mine just like this but it does go well over rice or noodles – enjoy!

— Karina

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