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Shrimp and Vegetable Stir-Fry

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“From Good Food Magazine March 1988. Serve with Saffron-Parmesan Rice and a nice Pinot Grigio.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine shrimp, 1 T. oil, the garlic, rosemary, pepper flakes, and ground pepper in mixing bowl. Refrigerate covered 1 hour.
  2. Cut florets from broccoli. Pare stems and cut into 1/2-inch pieces. Cut peppers into 1/2-inch pieces. Thinly slice carrots. Cut zucchini into 1/2-inch pieces.
  3. Heat 1 T. oil in large nonstick skillet over high heat. Add shrimp and stir-fry 2 minutes; remove to bowl. Add remaining 1 T. oil to skillet and heat. Add broccoli, peppers, carrots, and zucchini; stir-fry until crisp-tender, about 5 minutes.
  4. Add shrimp and spinach; stir-fry just until spinach wilts. Season with salt and sprinkle with scallion. Serve hot.

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