mike and bev's shrimp gumbo
(1 RATING)
I don't know the origin of this recipe or the original name but friends of ours (Mike & Bev) served it to us one night for dinner with a tossed salad and a crusty loaf of bread!! It was awesome and I have been making it ever since. A great "friend get together meal" as we serve it straight from the cook pot in the middle of the table and soak up all the great juices with the crusty bread.. Yummy!!!
No Image
prep time
10 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped red onion
- 1 medium zucchini, chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon dried oregano
- 1/2 cup dry white wine ( mike used sherry but i did wine
- 3 cups chopped plum tomatoes
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon each salt and fresh ground pepper
- 1/4 cup chopped fresh basil leaves
- 1 pound uncooked large shrimp, peeled and deveined
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley
How To Make mike and bev's shrimp gumbo
-
Step 1Heat 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)
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