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

  • 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

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.


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©Deep South Dish
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Posted by on August 18, 2015
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