Italian Shrimp & Veggies

This one doesn’t heat the kitchen up too much and it uses some of your fresh produce from the garden. It is also for those who cook for one.

Ingredients:

7 oz shrimp

2 cups raw broccoli, chopped, shell removed

½ cup (4 medium) cherry tomatoes, chopped

1-2 cloves of minced garlic

2 Tbsp of your favorite Italian dressing, not the creamy kind

1 Tbsp parmesan cheese, grated or shredded

1 tsp olive oil

½ tsp freshly ground black pepper

For flavor variety, you can substitute 2 Tbsp of a Parmesan & Garlic Dressing or any of your favorite dressings that are not creamy.

Directions:

In a cast iron skillet, heat olive oil add broccoli and chopped cherry tomatoes; sauté 2-3 minutes or until vegetables are al dente (tender crisp). Remove to a heated plate, cover and set aside. Spoon salad dressing into a skillet; add shrimp, garlic and black pepper. Sauté until shrimp is cooked (or opaque in color). Combine shrimp and vegetables; cook an additional 2-3 minutes to reheat vegetables, if necessary. Place shrimp and vegetables on plate, add parmesan cheese, and stir. You can make a side of either small pasta like orzo or rice to serve with you shrimp.

Makes 1 serving

— Barbara Rexford