Shrimp with sautéed vegetables

Shrimp with sautéed vegetables


Serves 4 people.

  • 1 pound of jumbo shrimp

  • 1/2 cup of extra virgin olive oil

  • 1 tsp of dried oregano

  • 1 tsp of dried basil

  • 2 Tbls of lemon zest

  • 1 Tbls of butter

  • 3 garlic clove, chopped

  • 1 bunch of long green onions, chopped

  • 1 small green pepper, julienne cut (matchsticks)

  • 1 small red pepper, julienne cut

  • 1 small zucchini, julienne cut

  • 1 small carrot, julienne cut

  • 1 stalk of celery, julienne cut

  • 8 baby portabella mushrooms

  • 1/2 cup of dry white wine

  • 1 15oz can of diced tomatoes

  • 1/4 cup of fresh chopped Italian parsley


  • Peal and devein the shrimp and place in a large sealable baggy.

  • Pour 1/4 cup of oil in the bag.

  • Mix in the oregano, basil, 1 clove of garlic and the lemon zest. Seal the bag and refrigerate overnight or a few hours.

  • In a large skillet sauté the remaining garlic, onions, green pepper, red pepper, carrot, mushrooms, celery and zucchini in the remaining oil and butter until slightly tender.

  • Add the shrimp and sauté for 3 minutes.

  • Add the wine and reduce in half.

  • Add the tomatoes and parsley and heat through.

    Serve with a crusty loaf of Italian bread or over pasta.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.