Herbed Shrimp and Vegetables
1 – 2 tbsp olive oil (depends on how much you prefer to use)
1 cup frozen chopped onions (can use fresh if you have)
1-2 tsp dried herbs of your choosing (depends on how you prefer to use)
1-2 tsp minced garlic (jarred, tube, freeze-dried, fresh, whatever in the amount you prefer)
4-6 zucchini, 5-6 inches long, cut into 1/2 inch half moons*
2 yellow peppers, diced into 1/2 inch squares
1 14.5 oz can no salt added petite diced tomatoes, drained
1 lb thawed frozen deveined cooked shrimp**
4 cups fresh herbs of your choosing, chopped (will reduce to about 2 cups when diced)***
1/2 tsp coarse sea salt (you can add more or just omit altogether)
1/2 tsp black pepper
1. In a large stovetop skillet combine the olive oil with the onions. Saute over low heat, stirring occasionally, for ten to 15 minutes until the onions are caramelized, which essentially means they’ve turned darker in color and become a bit thicker in texture.
2. Add the dried herbs and garlic and saute for another five minutes over low-medium heat, being careful to stir so the garlic doesn’t burn.
3. Add the zucchini and peppers and saute over medium heat for about 3-4 minutes until the colors become a bit darker and more vibrant.
4. Add the tomatoes and saute another 3-4 minutes.
5. Add the cooked shrimp with the herbs, salt and pepper, and stir until well coated and shrimp becomes slightly warm, about 1-2 minutes.
6. Serve by itself or over pasta or rice or couscous or quinoa or whatever.
* I prefer to buy or grow and use smaller zucchini because the flavor is better and it’s not as seedy. If you purchase a larger store zucchini, then you should adjust your amount accordingly and scrape out the seeds from the zucchini before slicing.
** I love frozen deveined cooked shrimp because it’s cheaper and always ready when I want to use it. You can use fresh shrimp but you then need to add it after the vegetables with the tomatoes so they can cook during that 3-4 minutes. If yo use the frozen shrimp and forget to take it out ahead of time like I always do, you can just put the shrimp in a bowl of cold water to defrost them.
*** I use a lot of herbs for this recipe because my family likes it that way, but you can use reduce the amount by half. As for the types of herbs we use, we like to vary it every time, but we usually use some combination of oregano, basil, mint, ginger mint, cilantro, rosemary, thyme, dill, chives, and/or parsley.