Skillet Shrimp and Vegetables
Need a gluten free, dairy free, and primal main course? Skillet Shrimp and Vegetables could be an awesome recipe to try. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 316 calories, 39g of protein, and 9g of fat. A mixture of bell pepper, eggplant, zucchini, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Line a broiler pan with foil; coat with cooking spray.
Place eggplant and next 4 ingredients (eggplant through garlic) on prepared broiler pan. Broil vegetables 5 minutes on each side or until lightly browned.
Remove from heat. Crush garlic cloves; set eggplant mixture aside.
Heat oil in a large nonstick skillet over medium-high heat.
Add shrimp; saute 1 minute.
Add eggplant mixture, tomatoes, thyme, and pepper. Reduce heat; cook 4 minutes or until thoroughly heated. Stir in olives.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.