Saturday, February 13, 2016

Shrimp with Zucchini and Tomatoes

Friday 12 February
Barbara had a rain-check from Kroger's for $3.99 bags of frozen shrimp, and she came home with ten of them.  Nine got stuffed into the freezer, and the one that didn't fit was dinner.
Once they had defrosted and been shelled, Holt dusted the shrimp with oregano and let them sit while he sliced a couple of zucchini into half-moons.  He sautéed them with minced garlic, then added the shrimp to the pan; and when they turned pink, threw in four or five chopped Roma tomatoes.   

The last touch was a Tablespoonful of fresh thyme leaves, the only green thing available in our frozen garden; after a few stirs to warm everything through, the heaping plates were finished with a drizzle of basil oil.  
Surprisingly summery.

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