I made something summery for lunch: sauteed shrimp with late summer tomatoes, spinach, and peas, with a little chopped parsley as a final touch. The shrimp and spinach, sauteed in olive oil, are almost buttery, the peas are sweet, and the tomatoes add color and acidity. It's a simple dish, with about twenty minutes of cooking time.
1/4 lb shrimp, cleaned, deveined, and tails removed (approx. 9 small shrimp)
1/2 teaspoon minced garlic
2 1/2 teaspoons extra virgin olive oil
3/4 cup ripe tomatoes, chopped
2 cups spinach leaves, washed well, dried, stems removed, and torn into smaller pieces
1/2 cup shelled peas
1/4 teaspoon salt
1/2 teaspoon chopped Italian parsley
Black pepper to taste
Heat one and a half teaspoons of the oil in a large saute pan over medium low heat. Add the shrimp and the garlic; saute until the shrimp are pink, opaque, and cooked through (3-5 minutes, depending on the size of the shrimp). Turn the heat up to medium and add the tomatoes. Saute until the tomatoes release their liquid and the tomatoes reduce in size by about half (about 3-4 minutes). Set aside the shrimp and tomatoes.
If using fresh peas, bring a saucepan of water to a boil. Add the peas and boil them until bright green and tender (about 1-2 minutes); then scoop them out, run them under cold water, and drain well. If you choose to use frozen peas, follow the instructions on the package to fully thaw them.
Placing the original saute pan over medium heat, add the remaining teaspoon of oil and heat. Add the spinach and saute until the spinach is wilted and dark green (about 2 minutes). Stir in the peas and cook until they are heated through (less than a 1 minute).
Add the shrimp and tomatoes back to the saute pan and combine. Stir in the parsley, salt, and pepper. Serve immediately. Serves one.