Shrimp and Vegetable Stir-Fry

Name: Shrimp and Vegetable Stir-Fry
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 453.59 g medium shrimp, peeled and deveined; 44.37 ml olive oil; 1 garlic clove; 4.92 ml chopped fresh rosemary or 2.46 ml crumbled dried rosemary; 1.23 ml dried red pepper flakes; 0.61 ml fresh ground pepper; 226.79 g broccoli; 226.79 g bell pepper, halved, seeded; 113.39 g carrots, pared; 113.39 g small zucchini, trimmed; 236.59 ml packed spinach leaves; 2.46 ml salt (or to taste); 1 scallion, thinly sliced

Submitted by JackieOhNo!

"From Good Food Magazine March 1988. Serve with Saffron-Parmesan Rice and a nice Pinot Grigio."

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photo by Ycooks2

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 4

ingredients

453.59 g medium shrimp, peeled and deveined
44.37 ml olive oil
1 garlic clove
4.92 ml chopped fresh rosemary or 2.46 ml crumbled dried rosemary
1.23 ml dried red pepper flakes
0.61 ml fresh ground pepper
226.79 g broccoli
226.79 g bell pepper, halved, seeded
113.39 g carrots, pared
113.39 g small zucchini, trimmed
236.59 ml packed spinach leaves
2.46 ml salt (or to taste)
1 scallion, thinly sliced

directions

Combine shrimp, 1 T. oil, the garlic, rosemary, pepper flakes, and ground pepper in mixing bowl. Refrigerate covered 1 hour.
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.
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.
Add shrimp and spinach; stir-fry just until spinach wilts. Season with salt and sprinkle with scallion. Serve hot.

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Reviews

UM-O! This was very good and quick and easy for a weeknight meal. Made for Tastebud Tickling Travellers for ZWT4.

Ycooks2

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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