This yummy shrimp dish was created by using the leftover tomato sauce from my Braised Brasciole which I made four days ago. After I put the leftovers away there was still a lot of sauce left so I froze it in a freezer bag to use in a future recipe.
INGREDIENTS
3-4 cups of prepared / leftover tomato sauce
One bag of frozen jumbo shrimp e-z peel, deveined 16-20 count. Thaw and peel rinse dry and set aside. (You can also use extra large or medium, it is up to you what you prefer.)
One bunch of fresh asparagus, hard fibrous ends cut off and then cut into pieces. I like them a little on the bigger size.
One large zucchini or two small cut in thick slices
Salt and Pepper
Fresh Italian parsley 1/4 cup chopped
INSTRUCTIONS
This was so easy as the sauce was already made and seasoned with onion, garlic and spices from the previous dish. Take the bag of frozen sauce and empty it into a large pan. Turn the heat on low and defrost the tomato sauce. I didn't measured however it was approximately three plus cups.
While the sauce is defrosting prepare the shrimp and vegetables.
Heat the sauce until just bubbling.
Add the Asparagus and Zucchini and turn the heat down to a simmer. Cook vegetables 3-5 minutes until they begin to get tender but not overcooked or mushy.
Add the shrimp and turn up the heat to medium and cook shrimp in the sauce until just done on one side, turn shrimp over and stir. Cook for 2-3 minutes, remove from heat add in the parsley. Serve and Enjoy!
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