Tuesday, August 18, 2015

Garden Vegetable Skillet with Shrimp

A skillet meal made from the best of summer veggies - squash, zucchini, bell pepper, green beans, Vidalia onions and tomatoes, with red potatoes and fresh garden herbs and the addition of some pan-seared fresh wild-caught Gulf shrimp.
A skillet meal made from the best of summer veggies - squash, zucchini, bell pepper, green beans, Vidalia onions and tomatoes, with red potatoes and fresh garden herbs and the addition of some pan-seared fresh wild-caught Gulf shrimp.

Garden Vegetable Skillet with Shrimp

I get strange cravings, and most times, they're not at all what you'd expect in the way of a craving.

I get very strong cravings out of the blue for beef. For McDonald's french fries. Or their iced coffee. Homemade chicken noodle soup and creamy Chicken and Noodles. Egg drop soup from the local Chinese restaurant. And vegetables, in general. It was that way in my pregnancy - I didn't crave sweets, or odd combinations. I craved a meat and three dinner!

Such was the case when this dish was born. I was having a strong craving for vegetables, which usually means I haven't been eating very balanced, so I threw together the best of summer veggies in a skillet meal with some potatoes and shrimp. I wish that it were a prettier picture, because it was about a thousand times more delicious than it looks!


To make it more main dish, I added some pan sauteed shrimp, although ground beef, smoked sausage, chicken, and other proteins would be as good, and the dish would be delicious as a basic vegetarian option too. Just be sure to bump up the herbs and seasonings just a bit. Even though we have had a tiny little break from those triple digit, excessive heat warnings the past couple of days, it's still summer, so hurry on up and get the best flavor of summer veggies while they are still here.


Here's how I make it.




Recipe: Garden Vegetable Skillet with Shrimp

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 25 min

Total time: 40 min
Yield: About 4 to 6 servings


Ingredients
  • 1 pound (51-70 count) peeled and deveined shrimp
  • 1/2 teaspoon Cajun seasoning or seasoning salt, or to taste
  • 1/2 teaspoon Old Bay, optional
  • 1/4 cup cooking oil, divided
  • 2 cups diced, unpeeled red potatoes
  • 2 cups fresh green beans, trimmed and cut
  • 1-1/2 cups halved, quartered and sliced Vidalia or other sweet onion
  • 1 cup sliced mixed sweet bell pepper (red, yellow, orange and/or green)
  • 1 large yellow summer squash, halved lengthwise and sliced
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 cup of chopped mixed fresh herbs (rosemary, basil, parsley, sage)
  • 1/2 cup sliced grape tomatoes or chopped fresh tomato
  • 1/4 teaspoon red pepper flakes, optional
  • Sprig of fresh rosemary, to garnish, optional
Instructions

Thaw shrimp if frozen, drain and pat dry. Season with Cajun seasoning and Old Bay; let rest while you prep the vegetables. Heat 1 tablespoon of the oil over medium high heat in a large skillet. Cook shrimp, in batches, stirring regularly for 3 minutes adding oil as needed. Remove and set aside.

Add another tablespoon of oil and the potatoes; cook for 2 minutes, stirring regularly. Add the bell pepper and onion; cook and stir another 3 minutes. Add more oil, if needed, and the remaining vegetables (except for tomatoes), garlic, herbs and seasonings. Cook, gently stirring occasionally, about 8 to 10 minutes, or until vegetables are tender. Scoot veggies to the outside of skillet, add more oil, the tomatoes and return the shrimp to the skillet, gently tossing until shrimp is warmed through. Taste, add red pepper flakes and adjust seasonings. Transfer to platter and garnish with sprig of rosemary if desired. Serve with cornbread.

Cook's Notes: May also prepare with raw sausage, ground beef, cubed chicken breast, cooked as above, leftover meats or meatballs or chopped smoked andouille or mild sausage. Pasta is a nice addition. Add other veggies as desired, such as carrots, broccoli, mushrooms, eggplant, cauliflower, okra, butter beans, southern peas, sweet potatoes, whatever you have on hand, grow in the backyard or pick up at the farmer's market or grocery store. May substitute frozen vegetables when fresh are out of season. May also substitute herbs de provence, Italian seasoning, or a mix of your favorite dried herbs for the fresh. Top with shredded cheese, if desired.

Source: http://deepsouthdish.com


NOTE: You do not need to request access to print! Access is for document editing purposes only.
Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y’all!

Smothered Summer Squash and Onions
Tomato Casserole
Garden Fresh Salsa

Posted by on August 18, 2015
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
150718
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed