Shrimp With Vegetables

Total Time
Prep 15 mins
Cook 15 mins

Recipe source: local newspaper

Ingredients Nutrition


  1. In a large skillet combine first 11 ingredients (honey - chile) and bring to a boil over medium high heat.
  2. Add vegetables (mushrooms - fennel); reduce heat to a simmer, cover and cook for 10 minutes or until tender.
  3. Pour vegetables and liquid into a large bowl. Stir in 1/2 cup olive oil and 1/8 teaspoon salt. Let mixture cool to room temperature (***can be refrigerated at this point and brought back to room temperature before proceding).
  4. Season shrimp with salt.
  5. Heat remaining 1 tablespoon of oil in skillet and saute over high heat for 2 minutes or until shrimp is pink.
  6. To serve: divide vegetables evenly among four plates and top with 3 shrimp per serving. Spoon some of the poaching liquid over each serving and garnish with cracked pepper if desired.


Most Helpful

Made this for the 2 of us & although I'm not that fond of artichokes & mushrooms, my other half is, so most of those made it to his plate! I did pretty much follow the recipe although I did double the amount of shrimp & liked that a lot! Serious raves came from across the table, so you know it was well received! [Tagged & made in Please Review My Recipe]

Sydney Mike February 07, 2011

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