Name: Spaghettini with Shrimp, Tomatoes, and Capers
Ingredients: 1/3 c Extra-virgin olive oil; 1 c Yellow onion; thinly sliced lengthwise; 1 lb Fresh; ripe plum tomatoes, peeled, seeded and cut into 1/2 in dice; 1/2 ts Chopped fresh oregano or 1/3 tsp dried; 1 1/2 tb Capers; 3/4 lb Fresh medium shrimp; peeled, deveined if necessary, and cut into 1/2 in pieces; Salt and freshly ground black pepper

God is sovereign and supreme over all. Were He to share His glory with other so-called gods, He would be elevating them to a position that would not be consistent with their true nature, and it likewise would be making Him untrue to His own nature – less than the preeminent God He is. He must be faithful to Himself and maintain His high and holy position, and He wants His creatures to attribute to Him that degree of honor. Basically, that is what He means when He says, “I shall be jealous for My holy name” (Ezekiel 39:25). His jealousy does not grow out of insecurity, anxiety, frustration, covetousness, pride, or spite, as ours usually does. It is the natural and necessary by-product of His absolute sovereignty and infinite holiness.

Richard Strauss

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Pasta, Seafood, Capers	1	Servings

INGREDIENTS

1/3	c	Extra-virgin olive oil
1	c	Yellow onion; thinly sliced lengthwise
1	lb	Fresh; ripe plum tomatoes, peeled, seeded and cut into 1/2 in dice
1/2	ts	Chopped fresh oregano or 1/3 tsp dried
1 1/2	tb	Capers
3/4	lb	Fresh medium shrimp; peeled, deveined if necessary, and cut into 1/2 in pieces
		Salt and freshly ground black pepper

INSTRUCTIONS

Put the olive oil and onion in a large skillet over a medium heat and cook
until the onion has turned golden brown at the edges. Raise the heat to
medium-high and add the tomatoes. Cook rapidly until most of the liquid has
evaporated but the tomatoes have not broken down completely. You may need
to raise the heat even more but be careful not to burn them. Meanwhile,
bring 4 quarts of water to a boil in a large saucepan or pot, add 1
tablespoon of salt, and drop in the pasta all at once, stirring until the
strands are submerged. Add the oregano, capers and shrimp to the sauce in
the skillet and season with salt and black pepper. Cook until the shrimp
turn pink, about 2 minutes, then remove the skillet from the heat. When the
pasta is cooked "al dente", drain it and toss it with the sauce. Serve at
once.
NOTES : For 1 lb spaghettini
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998

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