Wednesday, November 19, 2008

Shrimp Tomato Stew

I just made this up and it's delish!

1/2 white onion, chopped
4 cloves garlic, minced
olive oil
2 med. zucchini, diced
1/2 yellow bell pepper, diced
1 pint button mushrooms, chopped
pinch saffron threads
1 bay leaf
3/4 tsp. Italian seasoning
1/2 tsp. thyme
1/2 tsp. crushed red pepper, more to taste
1 large can crushed tomatoes
1 cup hearty red wine, such as tempranillo
16 oz. frozen peeled & deveined shrimp
2 cups pasta, rice or noodles

Saute the onion and garlic in 2 or 3 tbsp olive oil. When translucent (about 5 minutes), add mushrooms. Cook down until completely soft. Add zucchini and bell pepper. Saute another 5 minutes. Add dry spices and stir thoroughly. Add wine, stir, and add tomatoes. Let simmer at least 15 minutes.

Prepare pasta (or whichever starch you prefer) according to package directions. While this is cooking, get out the shrimp and run warm water over to separate them and to remove excess ice/frost.

8 minutes prior to serving, toss the shrimp into the stew, and stir occasionally. Make sure all shrimp are soft and pink before serving! Finish with a drizzle more olive oil (about 2 tbsp) and stir to blend in.

Ladle stew over pasta, and sprinkle with parmesan shavings. Serve with more of the wine you cooked in the stew. Yum!

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