Monthly Newsletters, Theosis Through the Arts

Creamy Shrimp Tomato Sauce and Fish

Creamy Shrimp Tomato Sauce and Fish

Serves 6

By: Molly Jenkins

Issue: Set to Appear in the February Issue of the Newsletter

Column: Theosis Through the Arts


  • 8 packets of frozen cod
  • 1 package of small shrimp
  • 6 servings of rice
  • Half of a large onion
  • 1 tomato
  • ¼ cup butter or margarine
  • ¼ cup Flour
  • ¾ cup water (or more)
  • 2 garlic cloves
  • Coconut milk or cream
  • Small can of tomato paste (about 6 oz.)
  • Parmesan cheese
  • Lemon and pepper spices
  • Rosemary


  1. Thaw cod and shrimp.
  1. Begin sauce by browning onions and garlic with butter or margarine.
  1. Once these are browned,, gradually add in chopped tomato, coconut milk, tomato paste, flour, and water. Continually stir on low-medium heat. The sauce should be moderately thick.
  1. In a separate pot begin cooking rice.
  1. Once fish is thawed, oil a pan and begin cooking the fish. Season fish with rosemary, and lemon and pepper spices. Add the thawed shrimp to the sauce.
  1. Serve fish on a plate of rice. Drip the shrimp sauce on top of your fish and rice. If it’s not a fasting period sprinkle parmesan cheese on top of your meal. You can also have a bowl of sauce and eat it as a soup.

Note: This recipe is quick and easy. The sauce can be made by itself and used with spaghetti or eaten as a tomato shrimp soup! It can easily be made into a feasting meal.

Happy Fasting! ~Molly Jenkins

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