Ingredients
Scale
- 1 Tablespoon grass-fed butter (such as Kerrygold)
- 1 teaspoon extra virgin olive oil
- 4 – 6 cloves garlic, peeled & chopped fine
- 1/2 of a red onion, peeled & chopped
- 1 green chile pepper, seeded & chopped
- 1 banana pepper, seeded & chopped
- 1 medium zucchini (about 8 inches long), chopped
- Salt free seasoning (such as Trader Joe’s 21 Seasoning Salute), Red Robin Seasoning (or your favorite seasoned salt) & fresh ground pepper
- 1 lb. cherry tomatoes, cut in quarters
- 1 teaspoon fish sauce
- 1 sprig of fresh rosemary, chopped fine
- 1/2 – 1 lb. large shrimp
- 1 sprig of fresh oregano
- Several fresh basil leaves, chopped
- For garnish: a sprinkle of aleppo pepper flakes & fresh basil leaves
Instructions
- In a wok or large saute pan, heat the butter and oil over medium heat until melted. Add the garlic and onion and cook until the onion is soft and translucent.
- Stir in the peppers and zucchini and season with seasonings and pepper. Saute for a few more minutes, until the zucchini starts to get tender, then stir in the cherry tomatoes, fish sauce and rosemary and cook for about 5 more minutes, stirring occasionally.
- Add the shrimp and cook another 5 minutes or just until the shrimp turns pink, stirring occasionally.
- Remove from heat and stir in the herbs. Serve hot over cooked rice, barley, or quinoa (if desired) or with some nice crusty bread to soak up the juices. Garnish with a light sprinkle of aleppo pepper and some fresh basil if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 bowl
- Calories: 181
- Fat: 6 g