I picked out this recipe because it had a short cook time (read 5 min.) completely overlooking the chopping ... and that I had bought unpeeled shrimp. Oops. It’s a lot of chopping, not gonna lie – especially because I added extra zucchini and squash. And I was trying to throw it together before heading out at 8 p.m.; so I had to move fast. Chopping, peeling, halving - all over the kitchen - I felt like amateur Iron Chef, but without the people who clean up after you. Cooking it was really pretty easy though. And it was delicious! Definitely worth all that peeling...
Here’s what you need:
(recipe serves 6)
¼ cup olive oil
Garlic, finely chopped (about 6 large cloves)
3 tbsp. oregano, finely chopped
2 pounds shrimp – uncooked, peeled
¾ pound zucchini, chopped
¾ pound red and yellow cherry tomatoes, halved
½ cup basil, chopped
salt & pepper
Here’s what you do:
Heat the olive oil in a large skillet over high heat
Add garlic and oregano and cook for 30 seconds
Add shrimp, zucchini (and any other veggies you want) and cook 3-5 minutes
Add tomato, chopped basil, salt and pepper
Cook until shrimp are opaque in the center – about 1 minute more
I put it over pasta (whole grain spaghetti noodles) ... just cooked and strained the noodles, then squeezed half a lemon over them, added a little olive oil, threw in some basil, and sprinkled on parmesan cheese. I bet couscous or orzo would be good with it too.
Tastes like summer. 🙂
I need to start cooking with a camera. Next time...
Megan Adams Brown, CHC, helps people take charge of their health and to start listening to themselves over the latest diet trend to optimize their own wellness, happiness and potential. Her family-friendly meal plans help parents take charge in the kitchen, too. This leads to more vegetables, less junk, and happier, healthier kids and parents. Megan shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.