Like so many dishes we cook at home, I owe this one to our nanny Tess. It came together without much forethought: I had fresh shrimp but didn’t have a specific dish in mind. I only knew that I wanted to use up some leftover veggies that we had, and I asked her to come up with something. A half-hour later, this is the amazing creation she turned out. It can be enjoyed like a stir-fry over rice or on its own with a roll. The combination of vegetables is great with the shrimp, and the paprika adds a delightful but not overpowering flavor. I’ve used this spice in curries before but not in a style like this where it plays a starring role. Besides the seasonings, you’ll love how fast it comes together. ~Shivani
1 pound large or extra-large shrimp, cleaned and deveined
1/2 bunch of cauliflower, cut into florets
1/2 bunch of broccoli, cut into florets
1 large handful of green beans, trimmed
1 small carrot, sliced thinly at a diagonal
1 small red, orange or yellow pepper, cut into thin strips
1/2 onion, minced
2 cloves of garlic, finely minced
2 teaspoons of paprika
1 teaspoon of cumin
1 teaspoon of fresh lemon juice
salt and pepper, to taste
1 tablespoon olive oil
Heat half of the oil over medium heat in a large nonstick pan, and saute garlic and onion for three minutes or until the onions are soft.
Add in all the vegetables except the broccoli and pepper, and saute for five minutes. Add broccoli and peppers, and saute another five minutes or until the vegetables are soft but not mushy. Season with salt and pepper.
Toss the shrimp with the paprika, cumin, salt, pepper and lemon. Warm the remaining oil in a separate nonstick pan or grill pan on medium heat, add shrimp and cook until done- about two to three minutes a side depending on size.
Mix with the cooked vegetables. The vegetables will absorb the seasonings from the shrimp.
Serve this dish over a bed of brown rice stir-fry style or alongside a crusty whole-wheat roll.