Smoked Tomato Marinara with Shrimp
Holly
ingredients
- 2 lbs. diced tomatoes, fresh or canned, divided
- 1/3 cup extra virgin olive oil
- 2/3 cup chopped onions
- 1/4 lb. small mushrooms, quartered
- 1 Tbsp. minced garlic
- 2 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 Tbsp. chopped fresh basil or 1Â 1/2 teaspoons dry basil
- 1 lb. peeled shrimp, medium size
- 3/4 lb. dried pasta, such as penne or rotini
- dried crush red chili to taste *serve on the side
directions
- 1
Spread 1 pound of the diced tomatoes on a small roasting pan and smoke for 20 minutes in a backyard smoker or covered barbecue grill according to the manufacturer’s directions. Set aside.
- 2
In a large saucepan set over a medium heat, saute the chopped onion in the olive oil until tender. Add the mushrooms, garlic, salt, pepper and oregano and cook for 1 minute. Add the smoked tomatoes, the other pound of diced tomatoes and bring pot to a boil. Reduce the heat and simmer for 5 minutes. Add the shrimp and cook for about 5 minutes, until the shrimp are just done. Stir in the basil and turn off the heat.
- 3
Meanwhile, cook the pasta according to the package directions. Drain well and toss the sauce in a large preheated bowl. Serve immediately.
Source: Holly
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