Categorized | Chefs' Corner, Recipes

Chefs’ Corner: Shrimp With Garlic and Vegetables

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This shrimp dish from chef Michael H. Flores comes together quickly and requires only one pan, so cleanup is easy. Serve it as a main course or as an appetizer.

Shrimp With Garlic and Vegetables

1/2 cup olive oil
15 garlic cloves, crushed
1 tablespoon crushed red chile flakes
1 zucchini, sliced
1 red bell pepper, diced
2 tomatoes, diced
1/2 cup white wine
1 cup fish stock or clam juice
1 pound raw Texas shrimp, peeled, tails off
Juice of 2 limes
1/2 cup chopped cilantro leaves, packed
2 teaspoons salt

In the olive oil, sauté the garlic and chile flakes for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it has boiled, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice and add the cilantro and salt.

Serve immediately with crusty French bread for dipping.

Makes 6 entrée or at least 8 hearty appetizer servings.

From Michael H. Flores.

Photo and recipe supplied by Texas Department of Agriculture (

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