Julienne Vegetables, Blistered Tomato Sauce and Shrimp

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Sometimes a light dinner is just what you need.  Start out by blistering halved grape tomatoes in a dry pan.  Add crushed oregano, paper thin garlic slices, tomato paste and a little water to loosen the fond and get a moist sauce going.  Then, add julienned strops of zucchini, yellow summer squash and carrot and sauté until al dente.  Finish peel on shrimp that have marinated in olive oil and Emeril;’s Essence by cooking them in a dry pan until they are pink on both sides.  Add to vegetables. Garnish with fresh grated parmesan and chopped Italian parsley.

On the side were an apple and fennel salad and a whole wheat bollio (roll) sliced and seasoned like garlic bread, then heated in the oven.

It is quick if you use a julienne peeler.  And it is very tasty regardless.

 

 

 

 

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