Mike and Bev's Shrimp Gumbo
2 tspolive oil
1 cchopped red onion
1 mediumzucchini, chopped
2 tspminced garlic
1/2 tspdried oregano
1/2 cdry white wine ( mike used sherry but i did wine
3 cchopped plum tomatoes
1 Tbspbalsamic vinegar
1/4 tspeach salt and fresh ground pepper
1/4 cchopped fresh basil leaves
1 lbuncooked large shrimp, peeled and deveined
1/2 ccrumbled feta cheese
1 Tbspchopped fresh parsley
How to Make Mike and Bev's Shrimp Gumbo
- Heat olive oil over medium-high heat in a 10-inch, non stick skillet.
Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 minutes.
Add oregano and cook 30 more seconds.
Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to a medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.
Stir in basil and shrimp.
Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to overcook.
Remove from heat and sprinkle with feta cheese and parsley.
Serve hot. (with a loaf of excellent bread and a green salad)