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.
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