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 (www.GoTexan.org).