I forgot how much I loved shrimp.

The shellfish that I grew up on as a child on the southern shores of Oregon, along with many other food items – has been affected by globalization.

As Americans grow up wanting to breed shrimp easily, in the past, they have created a small-scale industry, not to mention working conditions and unsustainable fishing and farming practices. All in all, I had not been able to find shrimp for two decades.

In a recent blog post for Shrimp Cocktail Salad, I argued that I should use even more fresh fish, flawless fresh pink rose shrimp, rather than larger samples. I still support that alternative, but I chose the main recipe in a recent video recording for Rubzud Media. Visually, I was looking for the “Wow” big shrimp, so I bought raw meat, shellfish, and wild bay on a cartwith seafood counter.

I showed the camera how to peel and clean the shrimp, then simply cut it into acidic water with sliced ​​squash and green olives, red bell pepper and fresh cilantro. And – wow! -They were good.

The simplest preparations prove to be the best, the food is collected quickly, so you don’t have to worry about spending more time slicing and slicing raw shrimp. See the next section for “Food Love” to find out.

The following recipe, the goodness of the Tribune News Service has a very similar taste to fire, tomatoes and fresh herbs. Although canned tomatoes are recommended, if you have them in your home garden or if you can find locally grown fruits in farmers’ markets, farm stalls or locally owned groceries, they can definitely be replaced. And while parsley is traditional, seasonal basil can also be used as a sweetener.

These doses provide portions of the appetite that are intended to be shared between many people.

Photo of the Tribune News Service

Shrimp with feta and tomatoes

16 Medium Raw Shrimp

5 tablespoons olive oil

1 3/4 ounces of finely chopped, including some green parts, finely chopped

3 cloves garlic, chopped

1 (14 ounces) can grind tomatoes

4 tablespoons chopped Italian parsley, sliced

Salt and black pepper to taste

4 1/2 ounces of fat, broken

Peel a squash, grate it and squeeze the juice. Heat the oil in a large nonstick pan with a lid and cook over low heat until soft. Add the garlic and cook for 30 seconds, then add the tomatoes, 2 tablespoons parsley and salt and pepper to taste. Cover and simmer for 10 minutes.

Add the shrimp to the dish and cover all with a fork. Soft, uncovered for 3 to 4 minutes. Scatter in the batter, put the lid back on and cook until soft, about 5 minutes, shaking the pan once or twice. Sprinkle with finely chopped pepper and the remaining 2 tablespoons of parsley, as well as some fresh, toasted bread.

Serves 6 to 8 times.

“Food from many Greek kitchens” by Teza Kiros