Shrimp Skewers with Zucchini and Carrots
Category: Main Course
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled) | 500g |
| Extra virgin olive oil | 4 tbsp |
| Zucchini | 2 |
| Carrots | 2 |
| All-purpose flour | q.b. (as needed) |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| White wine | ½ cup |
Instructions
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Prepare the vegetables: Start by washing the zucchinis thoroughly, cutting off both ends, and slicing them into julienne strips. Next, peel the carrots and cut them into thin julienne slices as well. Place both vegetables in a colander, allowing them to drain and release any excess moisture.
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Prepare the shrimp: Peel the shrimp and thread them onto wooden skewers. Lightly dust the shrimp with a bit of all-purpose flour, just enough to coat them.
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Cooking the shrimp: In a large skillet or frying pan, heat the extra virgin olive oil over medium heat. Once the oil is hot, add the shrimp skewers to the pan. Sear the shrimp for a few minutes on each side, ensuring they are cooked through. Once they are cooked, deglaze the pan by adding the white wine, allowing it to sizzle and reduce. Season the shrimp with salt and black pepper to taste. Once the shrimp are golden and well-cooked, remove the skewers from the pan and set them aside in a warm place.
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Cooking the vegetables: In the same skillet, add a bit more olive oil if necessary. Then, add the julienned zucchini and carrots to the pan. Sauté the vegetables over medium heat for just a few minutes, ensuring they remain tender-crisp. Season with salt to taste, and remove them from the pan once they are cooked to your liking.
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Plating and serving: Arrange a bed of sautéed zucchini and carrots on each plate. Place the shrimp skewers on top of the vegetables and garnish with fresh lemon wedges for a burst of citrus flavor.
This dish is light yet flavorful, offering the perfect balance of tender shrimp and crisp, seasoned vegetables. Serve as a main course for a healthy and satisfying meal. Enjoy!
