Proud Italian Cook has done it again, inspired me to think differently about serving dinner. She also encouraged us to use a new tool, the OXO Julienne Peeler.
Her recipe was with roasted vegetables, any kind you like, and served with sautéed zucchini. My roasted veggies – Vidalia onion, garlic, Crimini mushrooms, red and green bell peppers, while adding halved grape tomatoes about half way through the roasting time. You use a little olive oil, kosher salt, pepper and garlic. Line your pan with foil, to keep clean-up easy.
I figured out how to use the peeler with just one zucchini. It makes a lot. I tossed the zucchini and shrimp together with salt, pepper, garlic and olive oil then sautéed it. Zucchini has a lot of water in it. I used a slotted spoon to remove everything when finished (not even 5 minutes) to a bowl. Added grated Romano cheese and a little more olive oil before serving.
Hubby is a member of the clean plate club tonight. It takes A LOT to get him to eat veggies. Next time, I think Italian sausage would be wonderful with the roasted veggies and skip the shrimp.
Thanks Marie. Another wonderful idea from the Proud Italian Cook. Mangiare bene.