SHRIMP IN SPRING

SHRIMP IN SPRING

SHRIMP IN SPRING

SHRIMP IN SPRING

SHRIMP IN SPRING

Course Appetizer

Ingredients
  

  • 1 lb. medium or large fresh Georgiashrimp (peeled and deveined) cutinto bite-sized pieces
  • 1 ½ lbs. red potatoes (chopped large pieces)
  • 1 large zucchini (chopped)
  • 1 large yellow squash (chopped)
  • ½ large red onion (diced)
  • 2 cloves of garlic (minced)
  • 1 tablespoon basil (fresh)
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • Salt and pepper
  • 3 tablespoons olive oil

Instructions
 

  • Coat a medium-size frying pan with olive oil.
  • Sauté chopped red potatoes on medium heat until lightlybrowned, turning regularly.
  • In a separate medium sauce pan, place chopped shrimpin ½ inch of water, add dash of salt and garlic powder,cover and cook.
  • Stir occasionally, until shrimp begins to turn pink. Drain,set aside. When potatoes are yellowy brown, add ½ ofdiced onions and two cloves of garlic.
  • Stir for 1-2 minutes, until onions are slightly tender, addthe zucchini and squash and cook for 4-5 minutes. Addother ½ of onions and the shrimp.
  • Once shrimp begin to darken cook 2 more minutes, addpaprika and basil.
  • Stir well. Add salt and pepper to taste.
Keyword seafood cookbook, SHRIMP IN SPRING
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