Savvy Shrimp Saute Mediterranean Style Recipes

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

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.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

SAVVY SHRIMP SAUTE' MEDITERRANEAN STYLE

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.