 |
Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 1 |
|
I indulge my seafood taste alone when my husband has a late meeting or event. He will *not* eat seafood (canned tuna hiding in cheese sauce or the finest, freshest and mildest of real seafood) I keep shrimp, scallops, and other fishy food in baggies in the freezer - they can be quickly thawed under cold water when needed. This recipe is hugely flexible. -onion, bell pepper and mushrooms with oregano on pasta (topped with parmesan) for an Italian dish; -include black olives, serve w/rice & top with feta for a Greek flavor -zucchini and some frozen corn, cilantro, chili powder and wrap in a flour tortilla w/jack cheese for a Southwest flair. Do your own creative things with curry powder or fresh parsley, dill or basil. Ingredients:
3 -4 ounces mixed shrimp or 3 -4 ounces scallops or 3 -4 ounces bite size ruffy tilapia fillets (or whatever) |
3/4 cup chopped fresh vegetables (onion, bell pepper, celery, black olives zucchini, mushrooms - whatever) |
1 clove garlic, minced |
1 large roma tomato, chopped |
1/4 cup white wine or 1/4 cup water or 1/4 cup broth |
salt and pepper |
other seasoning |
2 tablespoons grated/shredded parmesan cheese or 2 tablespoons feta or 2 tablespoons monterey jack cheese or 2 tablespoons other cheese (optional) |
Directions:
1. Saute garlic and fresh veggies in olive oil until transparent.
2. Add tomato, wine/water/broth, and seasonings.
3. Cook until it becomes a bit saucy (but not so long that veggies get too mushy or loose their shape) Toss in seafood and cook just until done.
4. Serve on rice or pasta, wrap in a tortilla, stuff in a pita, or serve in a bowl with a good crusty buttered bread slice on the side.
5. (Don't forget the cheese!).
|
|