Shrimp, Squash, and Pepper Stir Fry
December 26, 2013
Categories: Dinner, Main Dish, Shellfish, Shrimp, Vegetables, Appetizers, Onions, Peppers, North American, 5-Minute Prep, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Romantic Dinner, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Wok/Stir-Fry, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Wine, Fresh Tomatoes, Spicy more
"One of my all time favorite dishes. No rice and No pasta; just shrimp and vegetables - but full of flavor. I like to use a mix of peppers - red, green, and yellow bell peppers; and, maybe a poblano, cubanelle, or jalapeno, to spice things up. And, I use a 'Citrus' seasoning; but, an Italian seasoning, and some fresh citrus juice, would be a nice substitute. The whole idea is fresh, simple, and quick. If you use smaller shrimp, and smaller cuts of the vegetables; this makes a delicious topping for a crostini as well."
- Serving Size: 1 (596.9 g)
- Calories 343.2
- Total Fat - 5.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 190.4 mg
- Sodium - 888.7 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 6.8 g
- Sugars - 10.4 g
- Protein - 30.3 g
- Calcium - 302.4 mg
- Iron - 3.5 mg
- Vitamin C - 175.9 mg
- Thiamin - 0.4 mg
Note: This is a very quick cooking dish; so have everything ready. And, there really is NO sauce in this dish. Just the liquid from the wine and squash, make a delicious sauce.
Onions and Peppers ... Add 1 teaspoon of the olive oil to medium saute pan; I prefer non-stick for this. Bring the pan to medium high heat, and add the peppers and onions. As I mentioned, I like to add a mix of the bell peppers; but, also add a spicy pepper. Jalapeno if you like it hot, but cubanelle, banana, or even poblano; for a bit less heat. Make sure to remove the seeds and ribs. Saute the vegetables until slightly tender, about 3-4 minutes.
Squash ... Add the squash, garlic, and another teaspoon of olive oil to the vegetables; and, mix to combine. Add a pinch of red pepper flakes, a pinch of both salt and pepper, citrus seasoning; and, toss to combine. Saute 2 minutes on medium high heat - stirring often. If it seems a bit dry, you can add a little more olive oil.
Wine ... Add the wine and simmer 1 minute. Reduce the heat to medium and let the squash and peppers finish cooking, and the liquid reduce. Once the vegetables are just about done - approximately 3-5 minutes, check for seasoning. Add additional salt and pepper if necessary.
Shrimp and Finish ... Turn the heat back up to medium/medium high, and add the shrimp. Cover (if you don't have a lid, use a plate, or foil); and cook 3-5 minutes, depending on the size. Jumbo shrimp took 4-5 minutes on my stove top. You want the shrimp, pink and curled. DO NOT overcook the shrimp. You want them tender and moist. If you want, you can add the optional tomatoes at the same time you add the shrimp. It isn't necessary; but, it adds a nice flavor to the sauce.
Once the shrimp are done; remove from the heat, and stir in the fresh herbs.
Serve and ENJOY! ... Done. Simply serve as is. It is delicious and simple. And, if you have a "carb lover" in the house; grill up some crusty bread on the side.
Tips & Variations
No special items needed.