Ingredients 3.5 oz shrimp peeled and deveined 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1/2 cup yellow onion, diced 1/2 cup zucchini, chopped 1 garlic cloves, diced Salt & pepper to taste Pinch of red pepper flakes 1 tsp Olive oil 1/8 tsp dried oregano Optional garnish: chopped parsley
Instructions
Add water and a cut of lime to an extensive stockpot set over medium warmth. Heat to the point of boiling and permit to bubble for 5 minutes. Blend in the crude shrimp, cover and expel from warmth. Permit to rest for around 4 minutes, until the point when all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain, strip and set a side .On medium warmth cook onions and bell peppers in skillet with 1 tsp of olive oil and garlic for around 1 minute. Add zucchini,cook and cover for around 10 minutes until the point that zucchini is cooked, yet at the same time firm. Reveal and add the spices and blend well, add the cooked shrimp and blend well. Expel from warmth, embellish with parsley and serve hot .
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