Freezer Find #3: Shrimp Rustica

Here's another freezer find!!  If I'm being honest, this one is actually from a few weeks ago.  We've had so many leftovers I haven't made too many new items to share.  This one is really good and easy.  It turned out to be an "everything but the kitchen sink" kind of meal.

The canned items in this dish are things that I make sure to always have in the pantry.  They are some of my pantry "staples."

Here's what you'll need for the job:

• 1 bag of raw shrimp, thawed and cleaned
• 1/2 red onion, diced
• 3-4 green onions, diced
• 1 pkg of sliced mushrooms (a small can will substitute)
• 1 cup of red wine
• 3 large roasted red peppers (canned), chopped
• 3 large fresh tomatoes, chopped (1/2 can of diced tomatoes will substitute perfectly)
• 1 can of black beans, rinsed and drained
• 1 can quartered artichoke hearts
• 1/2 cup grated parmesan cheese
• 2 T capers
• Garlic, minced
• EVOO
• S&P
• Crushed red pepper

Here's what to do:

1. Heat EVOO in a cast iron skillet. 
2. Add garlic, red onion, green onion and mushrooms. Saute.
3. Season with S&P and crushed red pepper.
4. Once onions and mushrooms begin to brown, add red wine and reduce to a simmer.
5. Simmer and let thicken for about 10-15 minutes.
6. Remove from heat.
7. Add roasted red peppers, tomatoes, black beans, artichoke hearts and capers to the pan.
8. Stir gently to combine.
9. Lay shrimp on top, then top with parmesan cheese.
10. Broil in the oven for 15 minutes or until shrimp are pink.

I served this in a bowl with a piece of garlic toast.  It was delicious!  Another thing to love about this dish... it's a one dish meal!

Enjoy!!