Recipe Instructions:
Ingredients
Shrimp:
454 g large shrimp deveined & pat dried
2 tbsp butter divided
1/2 tsp salt divided
Ground black pepper to taste
Zucchini and Peas:
907 g zucchini chopped into quarters
290 g green peas fresh or thawed
1 large garlic clove minced
2 tbsp oil for frying
1 large lemon zest and juice of
1/2 tsp salt
3 tbsp fresh dill finely chopped
Instructions
To cook shrimp:
Preheat cast iron skillet or ceramic non-stick skillet on medium heat and swirl 1 tbsp of butter to coat. Add shrimp in a single layer, sprinkle with 1/4 tsp salt, ground black pepper and cook for 3 minutes.
Turn, add remaining 1 tbsp of butter, sprinkle with remaining 1/4 tsp salt, pepper and cook for another 3 minutes, not touching. Transfer to a bowl and set aside.
To cook zucchini and peas:
Return skillet to medium heat and swirl oil to coat. Add garlic and cook for 10 seconds. Add zucchini and cook for 4-5 minutes or until cooked but firm, stirring occasionally.
Turn off heat and add peas, lemon juice, salt and zest; stir gently. Sprinkle with dill and serve warm on its own or on top of a bed of quinoa, brown rice, farro, whole wheat pasta etc.
Notes
Store: Refrigerate in a glass airtight container for up to 2 days.
Extra veggies: Throw in red bell pepper, cherry tomatoes, or mushrooms.
Heat: Red pepper flakes are always a quick and easy way to spice things up.
No dill? Fresh parsley or basil, or capers might be a fun alternative!
