Shrimp with Blush Sauce & Veggies
From Wegmans Menu Magazine -- this was delicious and all great stuff veggies and shrimp- I halved the recipe but used a whole zucchini for the extra veggie! Also discovered when I got to Wegmans the Vodka blush sauce also comes in 8 oz size which was perfect!
2 pkgs (16 oz each) Wegmans E.U. Certified Organic Large Raw Peeled & Deveined Shrimp, thawed per pkg directions
1 tsp Lawry's Seasoned Salt
2 Tbsp Italian Classics Extra Virgin Olive Oil, divided
2 sweet red peppers, cored, seeded, 1/2-inch dice (about 2 1/2 cups)
2 tsp red pepper flakes
1 zucchini, 1/2-inch dice (about 2 cups)
1 tsp salt 1/2 tsp black pepper
1 pkg (12 oz) Wegmans Organic Campari Cocktail Tomatoes, cored, quartered
1 container (16 oz) Italian Classics Vodka Blush Sauce (Dairy Dept)
Fresh Italian parsley leaves, for garnish
1. Add shrimp and seasoned salt to bowl; mix well to coat. Set aside.
2. Heat 1 Tbsp oil in large sauté pan on MED-HIGH until oil faintly smokes. Add red peppers and red pepper flakes; cook, stirring, 1 1/2 min. Add zucchini, salt, and pepper; cook, stirring, 2 min. Add tomatoes; cook, stirring, 3 min. Remove from pan; set aside.
3. Heat remaining oil in pan on MED until oil faintly smokes. Add shrimp; cook, stirring, 2 min. Return vegetables to pan. Add sauce; cook, stirring, 4-5 min until internal temp of shrimp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp).
4. Transfer to serving platter; garnish with parsley.
2 pkgs (16 oz each) Wegmans E.U. Certified Organic Large Raw Peeled & Deveined Shrimp, thawed per pkg directions
1 tsp Lawry's Seasoned Salt
2 Tbsp Italian Classics Extra Virgin Olive Oil, divided
2 sweet red peppers, cored, seeded, 1/2-inch dice (about 2 1/2 cups)
2 tsp red pepper flakes
1 zucchini, 1/2-inch dice (about 2 cups)
1 tsp salt 1/2 tsp black pepper
1 pkg (12 oz) Wegmans Organic Campari Cocktail Tomatoes, cored, quartered
1 container (16 oz) Italian Classics Vodka Blush Sauce (Dairy Dept)
Fresh Italian parsley leaves, for garnish
1. Add shrimp and seasoned salt to bowl; mix well to coat. Set aside.
2. Heat 1 Tbsp oil in large sauté pan on MED-HIGH until oil faintly smokes. Add red peppers and red pepper flakes; cook, stirring, 1 1/2 min. Add zucchini, salt, and pepper; cook, stirring, 2 min. Add tomatoes; cook, stirring, 3 min. Remove from pan; set aside.
3. Heat remaining oil in pan on MED until oil faintly smokes. Add shrimp; cook, stirring, 2 min. Return vegetables to pan. Add sauce; cook, stirring, 4-5 min until internal temp of shrimp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp).
4. Transfer to serving platter; garnish with parsley.
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