Seasoned Vegetable Medley with Shrimp




Seasoned Vegetable Medley with Sauteed Shrimp

This veggie dish has become a favorite in our house. I make a large batch so I can have left overs. I like to make an omelet with these veggies.

This dish is all about timing. You don't want the shrimp to get done first and get cold. You don't want to leave the veggies in the pan waiting for the shrimp to get done.

The veggies will cook at different rates; you can help adjust for that by paying attention to piece size. Cauliflower and carrots tends to take longer to cook due to their density. I like to have a bit larger pieces of cauliflower, so those go in first. I try to keep the carrot slices about 1/4" thick. Broccoli, squash, and zucchini cook pretty quickly - keep a close eye on them so they don't turn to mush.

I tend to like my veggies on the crunchy side, so adjust the cooking times to suit your tastes.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Veggie Ingredients:

Cauliflower
Carrots
Broccoli
Yellow Squash
Zucchini
1/2 lemon - quartered
Grass Fed Butter
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Tuscan Sunset (Penzey's)
Salt
Fresh ground pepper

Shrimp Ingredients:

1 lb raw, peeled, devained, and cleaned shrimp
Olive Oil
Granulated garlic (Penzey's)
Granulated onion (Penzey's)
Forward (Penzey's) Adds a bit of heat and spice
Salt & fresh ground pepper


Directions:

Place shrimp on a plate.
Season shrimp with garlic, onion, Foward, salt & pepper. Drizzle with olive oil. Mix well.
Set aside while working on the veggies

Cut veggies into bite sized pieces. Place large saute pan on medium high heat.
Add olive oil to pan. Add cauliflower. Stir.

Squeeze lemon pieces over cauliflower and add lemon pieces in the pan.
Add splashes of water to create steam. When water has evaporated, add a bit more. Do this through out the entire cooking process.

Lightly season with granulated garlic, onion, Tuscan Sunset, salt and pepper.
Stir. Allow cauliflower to saute/steam for about 2 - 3 minutes.

Heat another saute pan for shrimp.

Add carrots - lightly season - stir - add a bit more water - stir for 3 - 4 minutes.

Add a bit of olive oil and shrimp to other saute pan. Stir.

Add broccoli - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.

Stir shrimp

Add squash and zucchini - lightly season - stir - add a bit more water - stir for 1 - 2 minutes.

Remove shrimp pan from heat. Shrimp should be pink.

Add 2 to 3 tablespoons of butter to veggies. Stir while melting.
Taste and add additional seasoning if needed.
Remove the lemon pieces.

Plate the veggies, top with shrimp.


Until the next good eats - cook well and be well.

Al

Creamy Broccoli and Cauliflower Soup




If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
3 cups of chopped broccoli - steamed
3 cups of chopped cauliflower - steamed
1 teaspoon Lawry's Seasoned salt


Directions:

In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, steamed broccoli and cauliflower, and Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).


If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.

Note:

You can use the same base to make potato soup by replacing broccoli/cauliflower with 6 large potatoes, peeled, diced, and cooked (about 8 cups)