Spicy, but not really devilishly so – unless you want it to be. I added hot sauce until it had more of a kick; red pepper flakes or cayenne would also be good. Heat-haters can probably leave it as it is. Serves 4 as a main dish, or great with grits/polenta for a week’s worth of breakfasts.

2 cloves of garlic
1 small onion
2 hot peppers
Balsamic vinegar
1 teaspoon each of marjoram and oregano
1 14-ounce can organic tomatoes
12-16 ounces of prawns, langoustines, langoustine tails, or scampi (frozen is fine)
A handful of cilantro or basil, chopped, to garnish
Optional: 1 bag polenta/grits

Chop the onion, peppers, and garlic; sauté with the marjoram and oregano. When the onion has softened and become translucent, pour the tomatoes in and season with salt, pepper, and vinegar. (Doesn’t it seem like we should have a shortcut way of saying “chop up your alliums and soften them in a pan”? I’ll work on it.) Once they have heated up, toss the langoustines in there and cook over medium-high heat just until the flesh is opaque.

photo credit: notsogoodphotography