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Instructions |
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Preparation
-Grate the outside of half of your lemon not going beyond the yellow skin into a small pile. (this is your lemon zest).
-Cut the end off your zucchini and peel the skin off. Slice horizontally approximately 1/2' thick.
-Chop the mushrooms into 4 chunks per mushroom, more chunks for bigger mushrooms. Don't slice.
-Chop the peppers into small squares approximately 1' by 1' or so, doesn't really matter.
-Finely chop 3 cloves of garlic and crush it.
-Slice the celery stalks in 1/2' slices horizontally.
-Remove the shells from the shrimp and cut off the heads if they aren't already.
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Shrimp
-Melt butter in a pan and toss in the garlic and the lemon zest when the butter has turned to liquid.
-Cook the garlic for a little bit then toss in the shrimp.
-Squeeze half a lemon's juice onto all of the shrimp and continue to cook the shrimp for a few more minutes.
-Leave it all in the pan and move it off the heat for now.
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Veggies
-In your next pan or wok, throw some olive oil, salt and pepper and start heating it up.
-You want to throw in the hardest veggies first, so throw in the cashews and the zucchini.
-After only a couple minutes, throw in the mushrooms celery and peppers.
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The Ending
-After tossing the rest of the veggies in, throw the entire pan of shrimp in, including the juices and everything else.
-Cook the whole thing together depending on your taste(soft vs hard).
-Keep stirring and rotating the contents so everything gets all over.
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Originally Submitted
6/8/2008
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