This weeks zucchini adventure
I know it isn't polite to brag---but this turned out better than I imagined ![:clap:](images/smilies/clap.gif)
My focus was to keep the zucchini "al dente" or it would just fade into a mushy background---and it worked ![:flower:](images/smilies/flower.gif)
In the first photo of the pan is:
cremini mushrooms 8 oz
one med white onion, sliced thin
fresh garlic, 1/2 bulb sliced thin
2 med zucchinis, cut in 1/4s and then sliced about 1/2" thick
hand full of cherry tomatoes that needed to get used
Medium heat for maybe 7 minutes.
last in, store bought (Sacla Italia marinara) sauce
thyme to taste
Sea salt
Simmer for about 5 minutes and add shrimp
Shrimp, 21-25 count wild caught Argentinian Red Shrimp, 1 lb.
Careful not to overcook shrimp.
There was no recipe---just what came out of my head.
A word about the shrimp: I use Texas Gulf shrimp or Argentinian Red Shrimp. I will not buy any farm raised shrimp---I don't care how cheap they might be. The Argentinian Red Shrimp are not recommended by Sea Food Watch, who has this to say:
Argentine red shrimp caught in Argentina by the industrial bottom trawl freezer fleet should be avoided. The stock is unlikely depleted or experiencing overfishing. However, the amount of bycatch in the industrial fleet is a serious concern and includes highly vulnerable sharks and rays. Also, the mitigations to reduce bycatch don't cover the impacted elasmobranch species, and more precautionary conservation measures are needed to prevent overfishing of Argentine red shrimp.
That said I treat myself on occasion ![Shrug](images/smilies/shrug.gif)
The more commonly used is Texas Gold Shrimp.
Last edited by Dave Grubb; 07-24-2024 at 06:08 AM.
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