· Omitted onion powder
because I didn’t have any
· Instead of chicken
broth I made a broth from the shrimp shells as I mentioned and used it
· Instead of asparagus
and zucchini I just used broccoli (I didn’t think the zucchini was a good
addition – thought it would be too mushy for the dish – and I only had broccoli
on hand anyway)
· Oh, I also added a
few fresh mushrooms sliced
Ingredients:
· ½ teaspoon onion
powder
· ½ teaspoon garlic
powder
· ½ teaspoon smoked
paprika
· Kosher salt and
fresh ground black pepper
· 1 lb raw shrimp,
peel and deveined, but with tail on.
· 1 tablespoon olive
oil + 1 tbsp tablespoon olive oil
· 1 cup red bell
pepper, chopped
· 1 cup white onions, chopped
· ½ cup chicken broth
· 1 cup asparagus (the
spears should be cut at a diagonal in 2-3 inch pieces)
· 1 cup zucchini,
diced
· Fresh chopped
parsley for garnishing
Directions:
1.
In a small bowl, add all the spices (onion powder, garlic powder,
smoked paprika, salt, and black pepper) and mix together to combine.
2.
In a large bowl, add shrimp and the spice mixture. Mix everything
well to combine.
3.
In a cast iron skillet, add the extra virgin olive oil over medium
heat.
4.
Add shrimp and cook for about 1-2 minutes each side or until they
are pink. Set them aside
5.
In the same skillet, add 1-tablespoon olive oil, white onions, and
red bell pepper.
6.
Cook for about 4 minutes. Stir occasionally.
7.
Add chicken broth and asparagus (cut into 2-3in diagonal pieces).
Put the lid on the skillet and cook for only 2 minutes and stir occasionally.
8.
Add zucchini, put the lid on the skillet and cook for more 3
minutes.
9.
Bring shrimp back to the skillet.
10.
Cook for 30 seconds or 1 minute.
11.
Garnish with parsley and serve over quinoa or rice. I cooked 1 cup
of rice.
SHRIMP STOCK RECIPE
Ingredients
· 1 1/2 pounds shrimp SHELLS (NOT TAILS)
· 1 cup coarsely chopped onion
· 1/2 cup chopped carrots
· 1/2 cup chopped celery
· 1 tablespoon coarsely chopped garlic
· 1 bay leaf
· 1/4 teaspoon crushed black peppercorns
· 1 teaspoon salt
· 2 1/2 quarts, plus 1 cup cold water
Directions
Rinse the
shrimp shells under cold running water and place them in a stockpot with the
shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and
water. Bring the pot to a boil and then lower the temperature to a simmer. Skim
the impurities that rise to the surface with a ladle, spoon or a skimmer.
Simmer the stock for 45 minutes to 1 hour.
When the
stock is completed, strain the stockpot and immediately cool the strained stock
using an ice bath of water and ice. Use the amount of stock you need, and
refrigerate and/or freeze the remainder.
