Sauted shrimp with roasted vegetables
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Author: James Baker Status: published Published: Jan 15,2010 license cc-by-nc-nd
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Share on Twitter1 pound of large shrimp, sauted in hot olive oil with garliic and lots of black pepper, 45 seconds on each side. When all were turned (to side 2), poured in about 1/3 cup of red cooking wine. It took 3 batches in the frying pan. Wiped out, and started over clean for each batch. The cooked shrimp were put aside in a covered bowl. The oven was pre-heated to 500 deg F., and turned off. Slices of 1 zuchinni and 1 yellow squash, small portabello caps, broccoli and 1 red bell pepper were coated very lightly with OO, spread on a cookie sheet (on aluminumn foil) and put in the oven for about 3 minutes, stirred, flipped, and poked at, then back into the oven for another 3 or so minutes. Combine, Consume.
