Summer Shrimp with Zucchini

Instructions (serves 4)

  • 1 tbsp. olive oil, extra-virgin, divided
  • 2 medium-small zucchinis, cut 1/4″ thick
  • 12oz. medium sized shrimp (peeled and deveined, cut tails off if desired)
  • 1 cup cherry tomatoes, cut in half 
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper, or to taste
  • 1/2 tsp. salt
  • 2 cloves of garlic, minced
  • 1/4 cup water
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
  3. Heat remaining teaspoon oil in same skillet.
  4. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.
  5. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.
  6. Return zucchini to skillet; toss and serve.
Shrimp with Zucchini and Tomatoes.png

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