I love shrimp. They’re heart-healthy, quick to defrost and great with endless flavor combos, so I always keep a bag of them in the freezer.
This fall, I also fell in love with arugula and its peppery taste and crisp, yet tender bite. I pick it up in bulk, rather than pre-bagged and keep it in a sealed Ziplock with a paper towel, which helps it stay fresh longer. It’s great for salads and on sandwiches, but as I’ve noted the abundance of recipes incorporating it into warm dishes, I recently tried one out to great satisfaction.
I actually found this recipe in the pages of Everyday Food’s June issue, as I had recalled a feature on arugula, but it was a light and tasty dish for a weeknight and literally took 15 minutes to make, as promised. Plus, arugula and tomato are both sources of Vitamin C to help stave off seasonal colds.