(KSDK) -- For the month of July, you can order tomato dishes at various restaurants across St. Louis.
Each time the dish is ordered, a portion of the ticket goes to Operation Food Search.
The group works to fight hunger in the St. Louis area.
Remy's Kitchen and Wine Bar in Clayton is one of the particpating restaurants.
Chef Rachel Moeller, from Remy's, stopped by Show Me St. Louis to prepare the restaurant's featured tomato dish.
Click here for more information on Remy's.
Click here for a complete list of restaurants participating in Tomato Explosion.
Baked Shrimp in Herbed Tomato Sauce with Feta serves 6
1 ½ lb. shrimp (peeled, deveined, tail off, 21/25 size)
1 Tbsp. minced garlic
1 ½ tsp. kosher salt
¼ tsp. black pepper
2 Tbsp. olive oil
1 recipe Chunky Herbed Tomato Sauce (recipe follows)
6 ounces crumbled feta cheese
6 lemon slices
2 Tbsp. chopped parsley
Preheat oven to 375 F. Toss shrimp with garlic, salt, and pepper. Set aside. Heat olive oil in a sauté pan over high heat.
Sauté shrimp until almost cooked through. Remove from pan, and set aside to cool slightly. Grease six individual shallow baking dishes. Divide half of the sauce between the six dishes.
Divide the shrimp evenly between the dishes in a single layer, overlapping slightly. (Or use a single dish large enough to accommodate all of the shrimp.) Cover shrimp with the remaining tomato sauce. Evenly sprinkle feta over the sauce.
Bake until sauce is very bubbly, and feta is lightly browned, about 10 minutes for individual dishes, and 20-25 minutes for a single dish.
Chunky Herbed Tomato Sauce yields about 2 cups
3 Tbsp. olive oil
½ cup onion, diced
1 lb. ripe tomatoes, chopped
2 tsp. minced garlic
¾ tsp. kosher salt
¼ tsp. black pepper
2 tsp. sugar
½ cup green onions, sliced
2 Tbsp. mixed herbs, chopped (any combination of two or more of the following; oregano, basil, thyme, dill,
parsley, or rosemary)
Heat olive oil in a saucepan over medium heat. Add onions, and cook until translucent, stirring frequently. Add tomatoes, garlic, salt, pepper, and sugar, and cook until tomatoes are tender and juice has slightly reduced, about 10-15 minutes. Add green onions and herbs, and simmer over low heat about 5 more minutes.
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