Shrimp with Zucchini and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt. Ingredients:
4 tablespoons extra-virgin olive oil |
1 1/4 pounds baby zucchini (about 36), cut into 1/2-inch-thick rounds |
8 ripe plum tomatoes, peeled, seeded, chopped |
1 1/2 teaspoons minced fresh rosemary |
36 uncooked large shrimp, peeled, deveined |
fresh rosemary sprigs |
Directions:
1. Heat 2 tablespoons oil in large skillet over medium-low heat. Add zucchini; sauté until almost tender, about 3 minutes. Stir in tomatoes and minced rosemary. Sauté until zucchini are tender, about 2 minutes longer. Season with salt and pepper.
2. Meanwhile, cook shrimp in large pot of boiling salted water until opaque in center, about 4 minutes. Drain shrimp. Spoon zucchini mixture onto plates. Top with shrimp. Drizzle 1 teaspoon oil over each serving. Garnish with rosemary sprigs and serve.
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