Shrimp and Vegetable Stir-Fry

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

• Ready In: 1 hr 25 mins
• Serves: 4

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.