Not every recipe needs a grand occasion, but Shrimp and Vegetable Skillet has a way of making the meal feel like one. This is a satisfying dish to keep in mind whenever dinner deserves a little more attention. It is a recipe worth slowing down for, even if only long enough to enjoy the first bite.
Ingredients
- 2 lb shrimp, shelled and deveined
- 3 tbs olive oil
- 2 tbs butter
- 1 medium onion, chopped
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3 cloves garlic, minced
- 3 celery, diced
- 2 carrots, diced
- 2-3 medium tomatoes, chopped
- 2 tbs white wine vinegar
- 1 tsp sugar
- 1 bunch cilantro or parsley, chopped
- 1 tbs butter
Instructions
- ⚠️ I like to use large shrimp so I can cut in half lengthways so once cooked it gives a curling effect. If using medium to small size no need to cut.
- Heat 3 tablespoons of olive oil with the butter on low until it melts, add the onions and cook until golden brown , then salt and pepper add 3 cloves of garlic and saute for 30 seconds.
- Add 2 carrots and celery, cook on medium- low stirring occasionally until almost soft make a well in the middle add 2-3 chopped tomatoes and stir, splash with 2 tablespoons of white wine vinegar let cook for a minute.
- Spread the veggies at the bottom of the pan evenly then add the shrimp carefully placing on top. Cover and let cook until the shrimp changes color.
- Uncover add 1 bunch of cilantro or parsley, 1 teaspoon of sugar and adjust your salt then finish the sauce with 1 tbs butter.
- Serve next to saffron basmati rice.