Shrimp and Vegetable Stir-Fry |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From Good Food Magazine March 1988. Serve with Saffron-Parmesan Rice and a nice Pinot Grigio. Ingredients:
1 lb medium shrimp, peeled and deveined |
3 tablespoons olive oil |
1 garlic clove |
1 teaspoon chopped fresh rosemary or 1/2 teaspoon crumbled dried rosemary |
1/4 teaspoon dried red pepper flakes |
1/8 teaspoon fresh ground pepper |
1/2 lb broccoli |
1/2 lb bell pepper, halved, seeded |
4 ounces carrots, pared |
4 ounces small zucchini, trimmed |
1 cup packed spinach leaves |
1/2 teaspoon salt (or to taste) |
1 scallion, thinly sliced |
Directions:
1. Combine shrimp, 1 T. oil, the garlic, rosemary, pepper flakes, and ground pepper in mixing bowl. Refrigerate covered 1 hour.
2. Cut florets from broccoli. Pare stems and cut into 1/2-inch pieces. Cut peppers into 1/2-inch pieces. Thinly slice carrots. Cut zucchini into 1/2-inch pieces.
3. Heat 1 T. oil in large nonstick skillet over high heat. Add shrimp and stir-fry 2 minutes; remove to bowl. Add remaining 1 T. oil to skillet and heat. Add broccoli, peppers, carrots, and zucchini; stir-fry until crisp-tender, about 5 minutes.
4. Add shrimp and spinach; stir-fry just until spinach wilts. Season with salt and sprinkle with scallion. Serve hot.
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