This recipe combines a large variety of delicious vegetables with shrimp. It’s almost like a jambalaya without the chicken and sausages, so take a cooks tour of the produce section and go to work! This dish is equally good served over rice, pasta, or even polenta. Cooks choice.
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Italian American Shrimp
Instructions
Pour olive oil into a large Dutch oven over medium heat. When the oil is hot, add the garlic, let sizzle for a minute, then add the celery and carrot. Cook and stir until the vegetables are softened, about 5 minutes. Pour in the tomatoes, then slosh out the can with 1 cup hot water and add that as well. Season the sauce with the oregano and pepper flakes. bring to a rapid simmer, and cook until slightly thickened, about 5 minutes.
Toss the scallions, mushrooms, zucchini, bell pepper, and salt into the pot. Bring the sauce to a simmer, and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
Stir in the shrimp. Simmer until they are pink and just cooked through, about 3 to 4 minutes. Stir in the basil, and serve over your choice of rice, pasta, or polenta.
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