Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Rock Shrimp Gemelli
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Seafood-4160
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Ingredients |
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2 pounds |
rock shrimp, peeled and deveined |
3 tablespoons |
olive oil |
1 cup |
yellow squash, chopped |
1 cup |
zucchini, chopped |
1 8-ounce package |
sliced mushrooms |
2 cups |
cooked pasta |
1 teaspoon |
salt |
4 ounces |
pecan halves |
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Preparation |
Rinse and drain shrimp and remove any remaining pieces of shell. Pat shrimp dry with paper towels to remove excess moisture, set aside. Heat oil in a large skillet, to medium high; sauté squash 2 to 3 minutes, remove from skillet and set aside. Add zucchini; sauté 2 to 3 minutes, remove from skillet and set aside. Add mushrooms; sauté 2 to 3 minutes. Combine cooked vegetables, shrimp, pasta and salt to mushrooms, stirring occasionally; cook for 3 to 4 minutes, or until the shrimp have become opaque. Add pecans, stir mixture and serve immediately.
Note
Cook each vegetable separate so as not to create too much moisture.
Yield
6 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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