Shrimp With Vegetables

“Recipe source: local newspaper”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet combine first 11 ingredients (honey - chile) and bring to a boil over medium high heat.
  2. Add vegetables (mushrooms - fennel); reduce heat to a simmer, cover and cook for 10 minutes or until tender.
  3. Pour vegetables and liquid into a large bowl. Stir in 1/2 cup olive oil and 1/8 teaspoon salt. Let mixture cool to room temperature (***can be refrigerated at this point and brought back to room temperature before proceding).
  4. Season shrimp with salt.
  5. Heat remaining 1 tablespoon of oil in skillet and saute over high heat for 2 minutes or until shrimp is pink.
  6. To serve: divide vegetables evenly among four plates and top with 3 shrimp per serving. Spoon some of the poaching liquid over each serving and garnish with cracked pepper if desired.

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