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Cherry Tomato and Shrimp Sauce

Created and presented by Myra Kornfeld

This dazzling sauce is as tasty as it is quick to prepare. The petite wild Oregon Pink Shrimp defrosts quickly, and the cherry tomatoes become succulent within minutes of heating. For an easy elegant meal, serve the sauce over crispy baked polenta.

Serves 4

1 pint cherry tomatoes, halved (tiny sweet ones are best)
2 tablespoons minced shallots
1 garlic clove, minced
2 tablespoons organic extra virgin olive oil
1 tablespoon organic balsamic vinegar
1 teaspoon fennel seeds
½ pound petite wild Oregon Pink Shrimp, defrosted
Freshly ground black pepper
Sprinkling salt
1 tablespoon snipped chives
1 tablespoon chopped parsley

  • In a large skillet, combine the tomatoes with the shallots, garlic, the olive oil, vinegar, and fennel. Add the shrimp, a sprinkling of pepper, and a generous sprinkling salt.
  • Warm the tomato mixture over medium heat and let it stew until just heated through and juicy, about 2 to 3 minutes. Remove from the heat and stir in the chives and parsley. Serve warm.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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