Monday, July 23, 2012

Recipes :: shrimp and squash

I made mine to freeze and use it when needed, since it's only my husband who eats shrimp. It would probably make a good crock pot meal, too.

What you need:
1 medium summer squash, cut into 1/4 inch slices
12 ounces medium sized shrimp, peeled and deveined
3 cloves garlic, minced
1 1/2 cups campari tomatoes, quartered
1 teaspoon fresh oregano, minced
1 teaspoon fresh basil, minced
salt and pepper
olive oil

1. Heat some olive oil in a non-stick skillet over medium high to high heat. Add squash slices in a single layer and cook for a couple minutes on each side until they start to brown. Remove from pan with a slotted spoon and set aside.
2. Add more olive oil to skillet if needed. Add shrimp and garlic, sprinkle with salt and pepper. and saute over medium high for 3 minutes. Add tomatoes and herbs and cook for about 2 more minutes or until shrimp are cooked through and tomatoes start to soften. Add squash and stir. Remove from heat and serve with rice or pasta.

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