 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Succulent shrimp with veggies. Serve with rice. Pol Martin Cookbook. Ingredients:
1 lb shrimp, peeled and deveined |
2 garlic cloves, minced |
2 tablespoons teriyaki sauce |
2 tablespoons olive oil |
1 large shallot, sliced |
1 large zucchini, sliced with skin |
1 green pepper, seeded and sliced |
1/4 cup slivered almonds |
1 pinch crushed red pepper flakes |
1 lemon, juice of |
salt, to taste |
black pepper, to taste |
Directions:
1. place shrimp in bowl. add garlic, crushed chilies, teriyaki sauce and lemon juice, marinate for 30 minutes.
2. heat half of oil in frying pan over high heat. add vegetables and season. cook for 6 minutes. remove vegetables from pan and set aside.
3. add remaining oil to pan and heat. add shrimp and saute 2 minutes on each side over high heat.
4. return vegetables to pan with shrimp. pour in marinade and season well. add almonds, stir and cook 2 minutes.
5. Serve hot.
|
|