Shrimp and Vegetable Stir-Fry
photo by Ycooks2
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- 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
- 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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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!!