INGREDIENTS
Ingredients:
For the Shrimp:
1 pound 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
For the Skillet:
2 cups diced, unpeeled red tomatoes
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 tbsp chopped garlic
1/2 tsp kosher salt, or to taste
1/4 tso 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 tsp red pepper flakes, optional
Sprig of fresh rosemary, to garnish, optional
DIRECTIONS
Directions:
For the Shrimp:
1. Thaw shrimp if frozen, drain and pat dry.
2. Season with Cajun seasoning and Old Bay; let rest while you prep the vegetables.
3. Heat 1 tbsp 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.
For the Skillet:
1. Add another tablespoon of oil and the potatoes; cook for 2 minutes, stirring regularly.
2. Add the bell pepper and onion; cook and stir for another 3 minutes.
3. Add more oil, if needed, and the remaining vegetables (except for the tomatoes), garlic,
herbs, and seasoning.
4. Cook, gently stirring occasionally, about 8 to 10 minutes, or until vegetables are tender.
5. Scoot veggies to the outside of the skillet, add more oil, the tomatoes, and return the
shrimp to the skillet, gently tossing until shrimp is warmed through.
6. Taste, add red pepper flakes and adjust seasonings as needed.
7. Transfer to a platter and garnish with a sprig of rosemary, if desired. Serve with
cornbread.
