Easy Inspired Shrimp with Asparagus and Zucchini in Tomato Sauce!

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!

A Simple Lunch or Starter

There is nothing like chilled fresh fruit for lunch on a warm summer day! On this July afternoon I paired cantaloupe with prosciutto and blue cheese over blueberries and arugula. Freshly ground pepper and Himalayan salt with a touch of extra virgin olive oil complete the dish.

This inspired summer lunch dish is a perfect and healthy way to enjoy the fresh ingredients of the season. What makes this dish so special is the pairing of the sweetness of the fruit with fresh ground pepper and Himalayan pink salt. The prosciutto and spicy arugula add to the complexity of flavors. Simple and inspired. Enjoy! #myinspiredrecipes #summerlunch #cantaloupe

A Fennel Infusion - A Wonderful Inspired Lunch or Side Dish!

This crisp refreshing dish was inspired by a Maitre d at an Italian restaurant in Morristown, NJ. Unfortunately the restaurant is now closed. But the memory and the taste live on.

This is one of my favorite inspired salads. It it highlights a few simple but fresh ingredients fennel, celery, Italian parsley, lemon juice, olive oil, salt and pepper.

Ingredients

One large fennel bulb or two smaller bulbs

4-5 Celery stalks

1/4 cup of fresh Italian parsley leaves

Juice of one lemon

1/4 cup of good quality olive oil

Salt and pepper to taste

Instructions

Remove outer layer of fennel bulb if bruised. Cut in half and slice into thin strips.

Cut celery on a diagonal. Chop parsley into large pieces. Combine all three ingredients into a bowl and dress with lemon juice and olive oil. Add salt and pepper to taste. Add more lemon juice if needed. Cover with plastic wrap and place in refrigerator for an hour or two before serving. This inspired salad left overs will last three - four days covered in the refrigerator. You can always double the recipe for a larger crowd. Enjoy! #myinspiredrecipes #favoritesalads #fennel