Mediterranean Diet Shrimp Dinner
Mediterranean Diet Shrimp Dinner. All in one skillet, gluten free and on the table in 25 minutes!
Gammy likes shrimp cooked almost crisp, not at all soft like in my favorite risotto.
So of course I try my best to stay on her good side and do things the way she likes. But, I still manage to screw up now and again. Surprised?
Today’s tip
Add a little of something slightly acidic to perk up the flavors Squeeze in a little lemon juice or add a dash of wine. Believe it or not a little bit of good vinegar like balsamic or cider also helps to jazz things up.
This one is real easy. If you want to go a step further and also have it Paleo friendly. Just substitute potatoes for the gluten free potato gnocchi.
Here we go with your Mediterranean Diet Shrimp Dinner
Put a large skillet on at medium high and swirl in enough extra virgin olive oil to generously coat the bottom of the pan. Cut up the vegetables, Get them into the skillet and add the herbs.
Toss a few times as it cooks. Cook them until the vegetables start to show the first signs of getting brown on the edges (about five minutes). Add the gnocchi and cook another five minutes or so. When the gnocchi gets soft to a poke with a table fork move the skillet to a small burner. One that will heat only the middle of the pan. Push everything out to the sides of the skillet and lay the shrimp out on the bare center of the skillet. Give them about a minute to a minute and a half each side until they are pink on the outside and opaque in the middle.
Mix it all together
Serve it up!
Keeping with the Mediterranean influence a chilled Italian Pinot Grigio or a French (or Italian) Chablis goes along great.
Gammy’s favorite white wine is Pinot Grigio so, yes, that’s what we had with our Mediterranean Diet Shrimp Dinner.
It is a quick, easy and real good weeknight dinner.
And, here is another quick and easy shrimp dinner for you.
Here is another!
Mediterranean Diet Shrimp Dinner - Gluten Free - One Skillet - Quick and Easy
Ingredients
- 1 fresh red pepper cut into about 3/8" wide strips
- 1 fresh green pepper cut into about 3/8" wide strips
- 1 med.onion cut into about 3/8" wide strips
- 1 medium fresh zucchini cut into about 3/8" slices
- 6 large garlic cloves coarsely chopped
- 1/2 fresh lemon
- 1 heaping tbsp. dried basil leaves
- 1 1/2 heaping tbsp. dried parsley
- 1 teaspoon dried sage
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups potato gnocchi gluten free - if desired
- 12 large shrimp peeled and deveined
Instructions
- Put a large skillet on at medium high and swirl in enough extra virgin olive oil to generously coat the bottom of the pan. Cut up the veggies, put them into the skillet and add the herbs.
- Toss it all together and toss often as it cooks. Cook until the veggies start to show the first signs of getting brown on the edges - about five minutes. Add the gnocchi and cook another five minutes or so until the gnocchi gets soft to a poke with a table fork and the veggies are cooked through.
- Move the skillet to a small burner that will heat only the middle of the pan. Push everything out to the sides of the skillet and lay the shrimp out on the bare center of the skillet. Just about a minute to a minute and a half a side until they are pink on the outside and opaque in the middle.
- Toss it all together and serve it up!
