Keep a bag of large frozen shrimp on hand for this quick and easy meal ready in under 20 minutes. The browning of the zucchini brings out a hint of sweetness and a lot of roasted flavors while the quick sauté of shrimp and tomatoes creates a delicious sauce that flavors the entire dish. Serve this over some steamed rice or a favorite pasta to maximize the juices or atop some grilled slices of sourdough for a fork-and-knife sandwich. Try this with fresh basil instead of, or in addition to, the oregano. Grate some lemon zest over top and/or sprinkle with fresh lemon juice to add a brightening zing.
1 tbsp olive oil, extra-virgin, divided
1 medium uncooked zucchini, cut into 1/4-inch slices
1 pound uncooked shrimp, large-size, peeled and deveined
1 cup grape tomatoes, cut in half
½ tsp dried oregano
½ tsp table salt
¼ tsp black pepper, freshly ground, or to taste
1½ tsp minced garlic
¼ cup water
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on the other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.
Heat the remaining teaspoon of oil in the same skillet. Add shrimp; sauté for 1 to 2 minutes. Add tomatoes, oregano, salt, and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from the bottom of the pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve.
Serving Size: Yields about 1 1/4 cups of Shrimp with Zucchini and Tomatoes per serving.