... for many reasons. I know how much you love shrimp or prawns as you call them, I know how you like one-pan meals, normally all tossed together and I know you like crispy fresh vegetables. This recipe is all of that.
So, what's a great way to serve fresh vegetables with our regular Wednesday feature? Give it all a simple toss with tender, fresh, market vegetables.
Shrimp goes great with so many things - tossing them around with vegetables is just another way to eat them ... Mary and I know this. We want you to too. Enjoy!
1/2 pound uncooked medium shrimp, peeled and deveined
2 teaspoons Bay Seasoning Blend or Ancho Chile Rub, depending on which way your taste buds want to go or use any spice blend you like (use you imagination here)
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
1 bunch asparagus, cut into 1-inch sections
1 medium red bell pepper, cut into 2" strips
1 leek or spring onion, cut into slices
1 cup broccoli florets -optional
1 medium tomato chopped, seeded if desired
Chicken, shrimp or vegetable stock
Cooked pasta, rice or couscous
Parsley and Parmesan cheese
In a large skillet, sauté shrimp and garlic in butter and olive oil until shrimp turn pink; remove shrimp and keep warm.
In the same skillet, sauté the asparagus, bell pepper, leek and broccoli until heated through and crisp tender. Season with salt and pepper if needed. Add the shrimp and tomato to the skillet; toss with the stock to moisten and heat just a bit. Serve over cooked pasta with a sprinkle of parsley and Parmesan cheese.
Note: Add a tablespoon of capers, or a squirt of lemon juice to the pan while sautéing the vegetables, it will make a world of difference and yes Mary, a couple of diced hot chiles would be nice too.
Find my good friend Mary Moh at Keep Learning Keep Smiling and see what she is cooking up today. You'll be glad you did!