Tuesday, July 7, 2015

Shrimp and Veggie Skillet

I happen to love seafood, obviously living in the Midwest we don't have access to the freshest varieties but that's where our freezer aisles at the store come in handy. Shrimp is one that I will purchase the most often and probably my favorite. I've finally gotten the hubby and oldest liking it, but still working on the youngest two.

Now papa's breaded fish, that's a different story. They'll eat that right up. But who doesn't love a good fish fry?

For a simple meal, I combined some thawed shrimp with a few of our favorite summer vegetables.  It was light and the perfect combination. You can add some linguine or even rice for something a little more filling. Or just round out your meal with a salad and some fruit for good measure.

As for the seasoning, I like using the Spike brand of an all-purpose blend. If you don't have anything like that on hand, feel free to combine your own favorite herbs. Black pepper, basil, dill, thyme, paprika or oregano are all great options.

Shrimp and Veggie Skillet

8 oz. shrimp, peeled and deveined
1 tbsp olive oil
1 garlic clove, minced
1 medium zucchini, chopped
1 medium summer squash, chopped
1 small bunch asparagus, cut into small pieces
1 tbsp all-purpose seasoning, such as Spike
cooked pasta or rice to serve with, if desired

In a large skillet, heat olive oil over medium heat. Add in garlic and let cook for one minute. Toss in chopped veggies along with seasoning. Let cook for five minutes, until veggies start to soften.

Add in shrimp and let cook for another 4-5 minutes. Serve immediately as is, or with pasta for a more hearty meal.

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