Monday, July 21, 2014
As delicious as this dish was, this is not at all what I had in mind to make earlier in the day. I had plans for a lemon-herb risotto with shrimp. However, it ended up being a nice 70 degrees here on the coast and risotto just seemed...wrong. I had already told my roommate to bring home some shrimp, so clearly the evening had to continue in a shrimpy fashion. The question however...in what sort of vessel would these shrimp arrive at the table? Now this where the problem lies for me to convey my recipes...I just started tossing things in a pot. I will give you the ingredients, but I can't promise the outcome since I measured NOTHING, ok well almost nothing. Good luck.
Large Pan w/lid
2 (or so)Tbl. Olive Oil
1 Mdm. Yellow (or white) Onion, Chopped
6 Mini Zuchini, Chopped
4 Mini Pattypan Squash, Chopped
2 Cloves Garlic, Minced
4 (or 5) Mixed Mini Bell Peppers, sliced
Oregano, roughly chopped
Lemon Juice from 1/4 of a lemon
Vegetable broth...2T perhaps
Heat your pan over medium heat, and add olive oil. When Olive oil is shimmering toss in your onions. Cook the onions until fragrant, then add all your squash, peppers and garlic. Ok...here comes the hard part. I'm sorry, but this is where things get a little shaky and I stopped measuring and just started adding.
At this point I still wasn't entirely sure what I was making, and was just adding things that sounded good.
Season dish with salt and freshly ground pepper, a bit of onion powder, some garlic powder, and fresh (or dried if you don't have fresh) oregano. Stir that all together until the seasonings become fragrant. Now add your shrimp, wine, lemon juice, vegetable broth and honey. Cover and let simmer for a couple minutes. Check frequently so as not to over cook the shrimp. When everything is cooked and smells as you would like it to (once again I'm sorry for the flimsy recipe...I will make this again and measure things i promise) then remove it from the heat and serve with a nice hunk of bread.