Shrimp in Tomato and Chili Sauce

This is a lovely dish Mike and I did off the cuff this week.  It was so good that we wanted to share it.  It was one of those delightful experiences where you open the refrigerator door and ask yourself, "What's in here that needs to be used?" and it turns out beautifully. Fortunately, we were starting with a base of shrimp which was fresh and you almost can't go wrong when you start there.  Here is what we did:

2 dozen uncooked shrimp, peeled and tails off
1 cup finely chopped tomato (you could use canned, of course, but I believe that this would detract somewhat from the final outcome)
1 cup packed fresh spinach
3 or 4 cloves of minced garlic (through the garlic presser)
1 dried chili sliced in half lengthwise to permit some of the heat to get out
salt and pepper
grated Parmesan cheese (each according to their own taste)

 Simmer the tomatoes in just a tiny bit of oil for about 5 minutes.  Then add garlic and chili and simmer for 20 more minutes.

Toss in your prepared shrimp and cook for 3-5 minutes.  Remove dried chili parts. 

Remove from heat and toss spinach throughout the dish until it is wilted. 

Serve over pasta and top with freshly grated Parmesan cheese. 

Ooompah! as we say in Scotland.  Ask Max about that.