SHRIMP WITH ZUCCHINI AND TOMATOES

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Shrimp with Zucchini and Tomatoes image

Categories     Tomato     Sauté     Rosemary     Shrimp     Zucchini     Fall     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

4 tablespoons extra-virgin olive oil
1 1/4 pounds baby zucchini (about 36), cut into 1/2-inch-thick rounds
8 ripe plum tomatoes, peeled, seeded, chopped
1 1/2 teaspoons minced fresh rosemary
36 uncooked large shrimp, peeled, deveined
Fresh rosemary sprigs

Steps:

  • Heat 2 tablespoons oil in large skillet over medium-low heat. Add zucchini; sauté until almost tender, about 3 minutes. Stir in tomatoes and minced rosemary. Sauté until zucchini are tender, about 2 minutes longer. Season with salt and pepper.
  • Meanwhile, cook shrimp in large pot of boiling salted water until opaque in center, about 4 minutes. Drain shrimp. Spoon zucchini mixture onto plates. Top with shrimp. Drizzle 1 teaspoon oil over each serving. Garnish with rosemary sprigs and serve.

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