Spring on a plate

The joy of eating seasonally is the joy of fresh produce and fresh foods.”

Anna Lappé

Spring is just around the corner and I couldn’t be more ready. I’m looking forward to longer days, everything turning green, watching the flowers bloom and listening to the birds sing. More than anything though, I’m ready for lighter meals that are packed with fresh vegetables.

It is true that we eat first with our eyes, so when a recipe for “Mediterranean-Style Sauteed Shrimp And Zucchini” on a blog called themediterraneandish.com came across my radar and I saw the beautiful pictures, I knew I had to try it. There were so many bright, festive colors – from the plump pink shrimp sauteed with garlic to the green zucchini half-moons, the juicy red halved tomatoes, to the thin strips of purple onions and orange bell peppers and the ribbons of fresh green basil on top, it looked just like spring on a plate.

I made it a few nights ago and we thoroughly enjoyed it, each going back for seconds. The addition of chickpeas to the shrimp/veggie dish gives you added protein and as I told Hubby, every single component of the dish is healthy and good for you.

While my pictures aren’t nearly as pretty as the ones on the blog, we enjoyed the dish immensely and will definitely make it again. Plus, it’s a great way to use up any spare veggies you may have hanging around. Give it a try. I think you’ll like it.

Mediterranean-Style Sauteed Shrimp And Zucchini

From themediterraneandish.com

• 1½ tablespoons dry oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon sweet paprika
• 1 lb. large shrimp prawns, peeled and deveined
• 2 tablespoons extra virgin olive oil
• ½ medium red onion, thinly sliced
• 5 garlic cloves, minced and divided
• 1 bell pepper, cored and sliced into sticks
• 1-2 zucchini halved length-wise, sliced into ½ moons
• 1 can chickpeas, drained
• 1½ cups cherry tomatoes, halved
• Pinch kosher salt
• Pinch black pepper
• Juice of 1 large lemon
• Handful fresh basil leaves torn or sliced into ribbons

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)

Pat shrimp dry and season with kosher salt and 1½ teaspoons of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)

In a large skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant, watching that the garlic does not burn.

Add zucchini, bell peppers and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies about 5-7 minutes until tender, tossing regularly.

Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat for about 4-5 minutes, stirring occasionally, until shrimp is totally pink.

Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.