Shrimp with Cioppino Sauce, Rosemary Roasted Potatoes, and Tangerine Salad

Catalan fish stew or Cioppino is a wonderful dish in winter, but in this scorching Texas heat, it's a little warm for now. There is a way to create the same flavorful dish in summer, when there is an abundance of fresh tomatoes and herbs, by making a light Mediterranean sauce and serving it over pan sautéed cod, white fish, or shrimp. Pair it with rosemary roasted Yukon Gold potatoes, a butter lettuce and tangerine salad dressed with champagne vinaigrette, and light red or white wine.

Shrimp with Cioppino Sauce (Serves 2; easily increases for 8 or more)

6 Tablespoons olive oil
4 fresh garlic cloves, peeled and chopped
½ - ¾ lb. fresh peeled and deveined shrimp
2 green onions, chopped
½ cup chopped fresh tomatoes
1 can chopped Italian plum tomatoes
2 Tablespoons fresh dill
2 Tablespoons fresh fennel or ½ teaspoon fennel seed
½ cup fresh basil
1 Tablespoon fresh thyme or ½ teaspoon dries thyme
1 teaspoon powdered tomato bouillon
1 teaspoon grill seasoning (salt, pepper, onion, lemon)
1 teaspoon fresh lemon zest
¼ teaspoon red pepper flakes

Heat 2 Tablespoons oil in large saucepan and sauté garlic until transparent. Add green onions and sauté until transparent. Add 2 more Tablespoon of oil and sauté shrimp until almost fully cooked. Remove all from pan and allow to cool. Heat last 2 Tablespoons of olive oil, sauté fresh tomatoes, add canned tomatoes and all herbs and seasonings. Reduce until a thick sauce remains, about 15-20 minutes. Place fish or shrimp that has been sautéed with garlic and onions back into sauce and reheat. Serve with roasted potatoes, a salad, and a light red or white wine.