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Shrimp and zucchini skillet

Spain on a Fork · ♥ 565 likes · 6.7K views · 7 min video

Read about shrimp in the BrightCulinary Book

Shrimp and zucchini skillet, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:55
  • 2 whole medium sized zucchinis
Cut the zucchini into 1 cm rounds, skins on.
Slicing and salting the zucchiniSlicingRead
▶ 1:15
  • sea salt
Toss the slices with sea salt in a colander set over a dish and leave 10 minutes so the salt draws out water and the zucchini stays firm.
▶ 1:34
Lay the slices on paper towels in a single layer, pat completely dry and scrub off some of the salt.
Drying the zucchini
▶ 1:55
  • 45 ml extra virgin olive oil
  • 1 whole medium sized onion
  • 4 cloves garlic
Heat the olive oil in a large fry pan over medium heat a couple of minutes; add the onion and garlic and stir continuously about 3 minutes until slightly translucent.
Sauteing onion, garlic and zucchiniSauteingRead
▶ 2:35
Add the zucchini, coat in the oil and saute about 5 minutes, stirring every minute or so.
▶ 3:00
  • 15 ml sherry vinegar
  • ½ tsp sweet smoked Spanish paprika
  • ½ g dried oregano
Add the sherry vinegar, paprika and oregano and mix.
Vinegar, paprika and oregano
▶ 3:30
  • 1 can diced tomatoes
  • vegetable broth
  • sea salt and freshly cracked black pepper
Add the diced tomatoes and vegetable broth, season with salt and pepper and simmer about 5 minutes until slightly reduced.
Tomatoes and broth, simmeredSimmeringRead
▶ 4:06
  • 450 g raw jumbo shrimp
  • sea salt and freshly cracked black pepper
Pat the shrimp dry on paper towels and season one side with salt and pepper.
Prepping and cooking the shrimpSeasoningRead
▶ 4:39
Add the shrimp, mix, lower to low heat and simmer 3 to 4 minutes until just cooked through.
▶ 5:03
  • fresh parsley
Take off the heat and serve from the pan garnished with fresh parsley.
Serving and tasting