turn them into a shrimo roll, toss with pasta or just dunk good bread into the sauce.

If I can avoid turning on my oven to cook, I do! The air fryer has to be one of the best pieces of kitchen equipment I’ve invested in and suggest you do the same. We initially bought a basket type airfryer that quit in us, I wonder if our old building fuses shorted it? The second and now our only airfryer, that has been serving us for over a year has been one that looks more like a toaster oven with 2 sets of removable racks inside. It definitely holds more food and if need be accommodates deeper dishes to bake and cook saucier foods.

Which takes us to this recipe for tomato garlic shrimp. I make this at least once a month and it’s always a welcome dish. Sometimes I toss it with pasta, other times we enjoy it family style with good crusty bread and wine and other times as a shrimp roll, like a lobster roll but with shrimp.

I love how the airfryer gets everything cooked quickly and reduces the juices from the tomato to get a really flavor sauce/tomato jam base for the shrimp. If you are vegan or vegetarian, you can stop at the sauce, it’s just that good by itself.

If you don’t like shrimp you can opt to add boneless chicken thighs (boneless in this case), cod, salmon or pork chops.

note: if substituting the shrimp for chicken or pork, add an additional 1/4 cup water and cover the pan with foil when returning to airfry. Aifry covered at 350F for 15minutes and open for another 6-7 until everything is cooked through. Everything should be cooked on the lowest rack.

So what do you need to make Tomato Garlic Shrimp?

Airfryer

Shrimp

Cherry or Grape tomatoes (ideally the former but use what you have on hand. If using a larger tomato, peel the skin, seed and cube up. doesn’t have to be perfect because it’s all turning to mush)

Garlic

Fresh parsley and tarragon (fresh tarragon is ideal but dry works in a pinch. It’s flavor is more concentrated dry, so a little goes a long way).

Butter

Olive Oil

Tomato Paste

Drained capers

Spicy pepper of your choice ( try long turkish peppers for a warm floral herby heat)

This recipe is great because it can be adjusted to the portion size you want and is great as a single one person recipe or for a crowd.

Recipe:

2 servings

10 shrimp

1 cup cherry tomatoes

4 garlic cloves

1/4 cup chopped parsley

1 sprig tarragon or 1 tsp dry

1 tbsp butter

4 tbsp olive oil

2.5 tbsp tomato paste

1 heaping tbsp capers (drained)

Hot pepper

Method:

Into a deep airfryer safe dish add in everything except for the shrimp

Place into an airfryer for 15 minutes at 375F

Remove and pop the tomatoes with the back of a fork, return for 3 more mnutes.

Finally add in the raw shrimp and return for a final 5 minutes at 375F.