No Recipe Required: Shrimp & Tomatoes

Sometimes you get home from work late and you’re hungry and you don’t really care if your dinner is entirely made of cheese and bread. And admittedly, there’s nothing wrong with a cheese and bread dinner (we add wine and call it “cocktails,” then claim we’re too full for the real thing), but it’s probably good to have something else in your pocket for those days when, you know, you want to be a little healthy? This is one of those recipes. It’s not awesome or impressive, but it takes all of 3 seconds (ok, fifteen minutes) and it has protein! And vegetables! And an ingredient list so short you probably won’t need to write it down.
You start with cherry tomatoes, olive oil, and salt and pepper in a pan.

When they’re warmed through (five minutes) they’re done. I think we were supposed to use butter, but olive oil is healthier, right?

Meanwhile, 3/4 cup of apricot jam, a tablespoon of fresh ginger, and a healthy pinch of salt go into a saucepan until melty (a couple of minutes).

You drizzle/dot/plop that on a pound of peeled, deveined shrimp (we used frozen, but fresh is probably the fancier and more delicious way to go), then stick the shrimp under the broiler until they start to brown (maybe another five minutes).

And serve alongside those tomatoes! With the extra apricot sauce for dipping sauce! Voila! Ok, so this might be more like appetizers-as-dinner, but whatever. We still remember college dorm food, we’re not picky. Thanks, Real Simple (they’re not kidding with the name there).

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