Shrimp Zucchini Stirfry
I'm always looking for a fast and tasty dinner. Shrimp, zucchini (or whatever is in your fridge) and some great spices thrown together in a skillet, then served over Basmati rice always is a good choice.
12 oz. of 41/50 count raw shrimp, thawed (if frozen) with shells & tails removed
One small zucchini, chopped into small chunks
One small onion, chopped
1/2 cup of chopped bell pepper (if you like some heat, use jalapeño pepper)
1-1/2 teaspoon of minced garlic
1 small can of sliced black olives
Olive or Avocado Oil
Salt & Pepper - to taste
1 Tablespoon of Sonoma Seasoning Blend (or your favorite chili/paprika blend)
1 teaspoon of Florida Citrus Seasoning (or lemon zest or lemon pepper)
A pinch of Allspice Jamaican Ground (this stuff is strong - you don't want to use too much!)
Pat dry the shrimp and toss in a bowl with the seasonings. Add 3 tablespoons of olive or avocado oil to a skillet and heat to medium high. Sauté the zucchini, onion and peppers until starting to soften. Add in the garlic and sliced olives, and sauté for another minute or two. Then add in the shrimp. I added in a 1/4 cup of white wine once the shrimp started to cook up (it starts to become opaque), then a put a lid on it to simmer a couple of minutes. If it needs more liquid, you can add in some veggie broth or more wine but you don't want it soupy. Everything should still have a bit of a crunch. Ladle it up in bowls over Basmati rice (my favorite!). Makes about 4 servings.