"Those who forget the pasta are condemned to reheat it."--Unknown

Spring Vegetable and Seafood Saute Recipe

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This recipe for Spring Vegetable and Seafood Saute, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dustin Davis
Added: Friday, April 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound peeled and deveined medium shrimp
1/3 pound skinless halibut or sea bass, cubed
2 tablespoons extra-virgin olive oil, divided
2 teaspoons dry sherry or vermouth
2 teaspoons Moore’s Original Marinade
2 to 2 1/2 cups cut fresh vegetables, such as corn, thinly sliced fennel bulb, sliced carrots,
green beans, sliced sugar snap peas, sliced red bell pepper
2 teaspoons minced fresh tarragon, basil, or thyme
Hot cooked pasta tossed with olive oil

Directions:
Directions:
Drizzle shrimp and halibut with 1 tablespoon olive oil, vermouth, and marinade in a bowl; toss to coat. Let stand while cooking vegetables.

Heat in a large nonstick skillet over medium-high heat; add remaining olive oil, and heat until hot but not smoking. Add vegetables; sauté 3 minutes or until just crisp-tender. Push vegetables to one side of skillet; add shrimp and fish to skillet. Cook, tossing shrimp and fish occasionally, until seafood is opaque, about 3 to 4 minutes. Toss vegetables, seafood, and herbs together; serve on pasta. Makes 2 servings.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
The recipe is for two servings...it is great to serve for an anniversary or birthday meal when it is just the two of you cozying up.

 

 

 

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