Vegetables are often used together with fish in traditional Italian cooking. This recipe is over the top and seems to have every available vegetable cooked with shrimp. To me it resembles jambalaya without the chicken and sausages, and it is great served over steamed rice or pasta. NOTE: Lidia suggested serving over rice or polenta.
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, sliced
- 1 stalk celery, cut in 2-by-1/2-inch strips
- 1 large carrot, cut in 2-by-1/2-inch strips
- 1 (28-ounce) can Italian plum tomatoes, preferably San Marzanos, crushed by hand
- 1/2 teaspoon dried oregano
- 1/2 teaspoon peperoncino
- 1 bunch scallions, trimmed and chopped
- 8 large cremini mushrooms, sliced
- 1 medium zucchini, cut in 2-by-1/2-inch strips
- 1 red bell pepper, cut in 2-by-1/2-inch strips
- 1/2 teaspoon kosher salt
- 1 1/2 pounds large shrimp, peeled and deveined
- 1/2 cup loosely packed basil leaves, shredded
1. In a large Dutch oven over medium heat, add olive oil. When oil is hot, add garlic. Let the garlic sizzle a minute, then add the celery and carrot. Cook and stir until softened, about 5 minutes. Add the tomatoes. Slosh out the can with 1 cup hot water and add that as well. Season sauce with the oregano and peperoncino. Bring to a rapid simmer and cook until slightly thickened, about 5 minutes.
2. Add the scallions, mushrooms, zucchini, bell pepper and salt. Bring to a simmer and cook until the sauce is thickened and the vegetables are tender, about 10 minutes more.
3. Stir in the shrimp. Simmer until shrimp are pink and just cooked through, about 3 to 4 minutes. Stir in the basil and serve.