Shrimp and Veggies Fra Diavolo
A spicey shrimp and veggie recipe dinner all in one skillet
Ingredients
- 12 large shrimp peeled and deveined
- olive oil
- 2 small potatoes cubed
- 1/2 small eggplant cubed
- 1/2 medium onion cut into wide strips
- 2 cups broccoli florets
- 2 roma tomatoes cut into cubes
- 4 cloves garlic chopped
- 1 tbsp dried basil or two tbsp. fresh chopped
- 1 tbsp dried parsley or two tbsp. fresh chopped
- 1 tbsp. dried red pepper flakes
Instructions
- Put a skillet on at medium high and eyeball enough olive oil to coat the bottom. First the potatoes go in the skillet. When they are done on one side flip them and then add the broccoli and onions. When the onions start to get translucent add the eggplant. Don't forget, you can use any veggies that YOU want just put them in the skillet in stages with the ones needing the longest cook times first.
- When the veggies are all just about done push them out to the side of the skillet and put the garlic on the "hot spot" in the middle. I always squeeze a little lemon juice on the garlic so that it doesn't burn. Some people use water. some use olive oil. Some do nothing. I like the lemon juice for the added flavor
- When the garlic has softened up but not browned add the tomatoes and toss or flip it all together. Add the basil, parsley and the red pepper flakes and mix it all together again. Push everything aside to make room for the shrimp. If you had to peel and devein the shrimp you can multi-task while the veggies are cooking. When the shrimp is done on one side individually turn them over and finish up the other side,
- Then serve up your Shrimp and Veggie Fra Diavolo. Gammy had some Pinot Grigio with hers. Forgive me, but, I had some Chianti with mine. Here are some more of our favorite shrimp recipes.
Nutrition
Calories: 254kcalCarbohydrates: 46gProtein: 18gFat: 3gSaturated Fat: 1gCholesterol: 91mgSodium: 461mgPotassium: 1715mgFiber: 15gSugar: 9gVitamin A: 3301IUVitamin C: 118mgCalcium: 260mgIron: 11mg
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