Well, I did. :) But I'm back!
It's tomato season on the farm, but the weird weather this year hasn't been very good for the tasty fruit, so yield has been a lot lower. By comparison: last year at about this time I went to collect my share and was gifted with ten pounds! I made salsa for the small people. This past week, I only got about three pounds. But I have zucchini coming out of my ears, so if you have any recipes for those..
Okay, on to the point.
1 pound shrimp, peeled and deveined
1 pound of tomatoes
1 pound of zucchini
1 large bell pepper
1/2 vidalia onion
as much minced garlic as you'd like
2 tablespoons olive oil
1 tablespoon butter
Salt
Pepper
Lemon juice
- Place shrimp in a large bowl, and season with salt and pepper to taste, a few teaspoons of lemon juice, a few teaspoons of minced garlic, and whatever else you want to throw in there (for example, I used Trinidad green seasoning and powdered habanero, because I put that stuff on everything). Let the shrimp marinade for about a half an hour.
- Cut the zucchini into spears about the size of your pinky finger (2 inches long, 1/4 inch wide and thick); cut the bell pepper in half lengthwise, and slice (about a 1/4 inch thick)
- Thinly slice the onion
- Chop the tomatoes up into 1-inch chunks
- Heat the olive oil in a large non-stick skillet; add the garlic and onion and saute until fragrant and very lightly browned
- Add the zucchini and pepper, and saute for about two minutes, seasoning with just a little salt and pepper
- Remove the veggies from the skillet, and add the butter
- Saute shrimp for about one minute until they just start to turn pink; add the tomatoes to the shrimp and cook for an additional two minutes
- Add the veggies back to the pan, and cook until there's a nice amount of liquid your dish, and it's bubbling happily
- Serve by itself as a stew, or over rice, or over pasta, or with some crusty bread, or however you feel like eating it.
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