Chefs' Corner: Shrimp With Garlic and Vegetables

03/09/2010

This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.


Shrimp With Garlic and Vegetables


1/2 cup olive oil


15 garlic cloves, crushed


1 tablespoon crushed red chile flakes


1 zucchini, sliced


1 red bell pepper, diced


2 tomatoes, diced


1/2 cup white wine


1 cup fish stock or clam juice


1 pound raw Texas shrimp, peeled, tails off


Juice of 2 limes


1/2 cup chopped cilantro leaves, packed


2 teaspoons salt


In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.
Serve immediately with crusty French bread for dipping.


Makes 6 entrée or at least 8 hearty appetizer servings.


From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (www.GoTexan.org).