Last week I was in Charleston visiting Stephanie and Danny and Ember, their puppy, it really felt like summer. I went to Folly Beach while in Charleston, took an uber and wandered around town ending up at Rita's across from the pier. I had a wonderful lunch with shrimp and zucchini squash. Then shopped and went back to the pier, took some pictures. Then had a beer at an outside bar and waited for Steph and Danny to join me for dinner.
Its also warming up here in Richmond, so I decided to duplicate my lunch from Charleston and serve it for dinner for Chuck. He loved it! I really think I nailed this one, so here it is........enjoy!
Shrimp with Summer Vegetables
1 lb of shrimp, cleaned and deveined
2 small zucchinis, chopped into big chunks
1 yellow zucchini, chopped into big chucks
1 small red pepper, chopped
4 cloves of garlic, pressed or chopped
1 small tomato, chopped
2 tbls of butter
1 tbls of olive oil
1/3 cup white wine
1 tsp Lemon pepper
After cleaning shrimp, pat dry, salt and pepper both sides of shrimp. Heat skillet to medium add olive oil to pan, add the red pepper, sauté 3-4 mins, add zucchini and lemon pepper, cooking and tossing.
Meanwhile, heat another skillet to medium add 1 tbls of butter place shrimp in pan, turning after they brown and turn pink. Then add the garlic, sauté another min then add wine.
Keep tossing the zucchini turning off the heat when they are slightly brown. Add the other tbls of butter to shrimp, add chopped tomato, tossing the shrimp and butter wine sauce. Turn off heat, serve immediately.
I had some rice with it or you could serve it with pasta or just as it is!