Shrimp, Squash, and Pepper Stir Fry
Recipe: #11611
December 26, 2013
"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."
Original is 3-4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once the shrimp are done; remove from the heat, and stir in the fresh herbs.
Step 7
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting peppers, choose a mix of bell peppers in different colors for a variety of flavor and texture.
- For the spicy pepper, use a jalapeno if you like it hot, or a cubanelle, banana, or poblano for a bit less heat. Make sure to remove the seeds and ribs.
- Instead of citrus seasoning, use Italian seasoning and add 1 1/2 teaspoons of orange juice (or lemon juice) for a bright, citrusy flavor. The Italian seasoning will provide a more savory flavor, and the citrus juice will help to bring out the sweetness of the vegetables.
- Instead of shrimp, use chicken breast, cut into small cubes. Chicken will provide a heartier protein, and can be cooked in the same way as the shrimp. The cubes will ensure that the chicken is cooked quickly and evenly.
Thai-Style Stir Fry Substitute the citrus seasoning with a Thai-style seasoning blend, and add 1 tablespoon of fish sauce to the stir fry. Omit the white wine, and add 1/4 cup of coconut milk instead. Serve the stir fry over cooked jasmine rice.
Coconut Rice: Coconut rice is a great accompaniment to this flavorful stir fry. The creamy texture of the coconut rice helps to balance the spiciness of the peppers, and the sweetness of the shrimp. Plus, it's a great way to add some extra carbs to the meal without taking away from the flavor of the stir fry.
Garlic Bok Choy: Garlic bok choy is a great accompaniment to this stir fry. The crunchy texture and mild flavor of the bok choy pairs perfectly with the spicy peppers and sweet shrimp. Plus, the garlic adds a nice kick of flavor that complements the other ingredients. It's a great way to add some extra veggies to the meal without taking away from the flavor of the stir fry.
FAQ
Q: What type of peppers should I use?
A: Red, green, and yellow bell peppers, and a spicy pepper such as cubanelle, poblano, or jalapeno. Make sure to remove the seeds and ribs for less heat.
Q: What is the best way to store peppers?
A: Peppers should be stored in a cool, dry place. For longer shelf life, store them in the refrigerator in a sealed plastic bag.
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Fun facts:
The citrus seasoning used in this recipe is a popular seasoning blend used in the Caribbean. It is a combination of garlic, onion, thyme, oregano, and other spices. It was popularized by the famous Caribbean chef, Jean-Georges Vongerichten.
The combination of shrimp, squash, and peppers is a classic Italian dish called 'Cacciucco alla Livornese'. It originated in the Tuscan port city of Livorno and is said to have been invented by the city's fishermen.