Italian American Shrimp

Name: Italian American Shrimp
Yield: serves 6
Ingredients: 1/4 cup extra-virgin olive oil; 4 garlic cloves, sliced; 1 stalk celery, cut into 2-by-1/2-inch strips; 1 large carrot, cut into 2-by-1/2-inch strips; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1/2 teaspoon dried oregano; 1/2 teaspoon peperoncino flakes; 1 bunch scallions, trimmed and chopped; 8 large cremini mushrooms, sliced; 1 medium zucchini, cut into 2-by-1/2-inch strips; 1 red bell pepper, cut into 2-by-1/2-inch strips; 1/2 teaspoon kosher salt; 1 1/2 pounds large shrimp, peeled and deveined; 1/2 cup fresh basil leaves, loosely packed, shredded

December 14, 2011

Vegetables are often used together with fish in traditional Italian cooking. This recipe is over the top and seems to have every available vegetable cooked with shrimp; to me it resembles jambalaya without the chicken and sausages, and it is great served over steamed rice or pasta.

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