Wednesday, February 20, 2013

Shrimp and Vegetables in Sherry Sauce

I love shrimp.  Not only are they tasty, they are a low-calorie protein, and inexpensive too.  On top of that, they don't require planning ahead in that you don't have to defrost them the night before.  Just run cold water over the shrimp in a colander for five minutes. (Shake the colander around so that the shrimp defrost evenly).

Plus, adding shrimp makes any meal look fancy, when really you hardly spent any time on it, and didn't even plan ahead!  What's not to love? (That is of course, so long as you are not allergic to them)

And doesn't this dish look fancy? In reality, though, it was really simple to make, and I used ingredients I usually have on hand. I often cook shrimp with vegetables this way, but this time, I threw in a shot of sherry on a whim because I love how sherry tastes with seafood.  It turned out to really make the sauce for this dish.

Shrimp and Vegetables in Sherry Sauce

1 lb shrimp, shelled and deveined
1 zucchini, diced
1 yellow squash, dished
1/2 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
3/4 cup (a handful) grape tomatoes, sliced in half
1 Tbs fresh oregano, chopped
1 shot dry sherry
dash of red pepper flakes
salt and pepper to taste
2 Tbs extra-virgin olive oil

Heat olive oil with a dash of red pepper flakes.  When the oil is hot, beginning cooking onions.  When the onions start to soften, stir in garlic, and cook until fragrant (about 30 seconds).  Add zucchini, bell pepper, and yellow squash. Add a pinch of salt to taste  Cook for 3-5 minutes, or until soft. Push the vegetables to the sides of the pan, creating a "well" for the shrimp.  Add shrimp to the "well" and cook for about a minute on each side, or until pink.  Add sherry.  Let it reduce for about a minute.  Add grape tomatoes, and cook for about another two minutes, until heated through.  Season with salt and pepper to taste.  Serve with quinoa, pasta, or rice.  (Earlier this week, I made a big batch of quinoa pilaf with a slightly modified version of this recipe, which is what is pictured here.)

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