Best Savvy Shrimp Saute Mediterranean Style Recipes

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories Entree

Time 22m

Number Of Ingredients 16

Ingredients

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

SAVVY SHRIMP SAUTE' MEDITERRANEAN STYLE

SAVVY SHRIMP SAUTE' MEDITERRANEAN STYLE image

Categories Shellfish Vegetable Sauté Vegetarian

Yield Makes 4 servings, can be doubled

Number Of Ingredients 12

Ingredients

3 TBL Cold-Pressed Virgin Olive Oil
1 small Sweet Onion (like OSO or Walla Walla), thinly sliced
2-4 Cloves Garlic, minced
4-6 ozs fresh thinly sliced mushrooms, canned and drained ok
1 LB linguine
1 LB Shrimp, large 40 count, cooked, or raw
3 ozs Goat Cheese
4 ozs Plain No-Fat Yogurt
3 oz Sun-dried tomatoes, or 1 sm. can diced tomatoes, drained
2 TBL Lite Sour Cream
8 lge leaves Fresh Basil sliced, or 1 TBL dried and crushed
Salt and Black Pepper to taste

Steps:

1. Cook linguine in boiling salted water, when done a la dente, drain, set aside. 2. In saute or fry pan, using med-high heat, saute minced garlic in olive oil, add sliced onions. When onions are translucent, add mushrooms. 3. After 5 minutes total cooking time, add sun-dried tomatoes for another minute. Add salt and pepper to taste. Now add goat cheese, yogurt, and sour cream. 4. Within another minute or two, add raw shrimp. One minute more while stirring, as shrimp 'pinks', simmer one last half-minute. If shrimp is already cooked, please add only in the last half-minute to sauté mixture. 5. Pour mixture over individual plates of linguine. Sprinkle with fresh or dried Basil. 6. Optional: Serve with a simple romaine and arugula (or plain romaine) salad with campari (or other) tomatoes, little crumbled goat cheese using olive oil and red wine vinegar with a splash of balsamic vinegar, add pieces of pecans or walnuts, if desired.