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Shrimp Sofrito

Thyme-Roasted Zucchini Wedges
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Wine Recommendation

Starborough Sauvignon Blanc

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Ingredients

  • 2 (8-oz) pkg tomato trinity mix (tomato, onion, and bell pepper)
  • 2 cloves garlic, minced 
  • 2 Tbsp olive oil
  • 1 (28-oz) can fire-roasted diced tomatoes with garlic
  • 1½ lb peeled and deveined, large raw shrimp
  • 1 Tbsp smoked paprika
  • ½ tsp salt
  • 3 Tbsp chopped fresh parsley

Instructions

  1. Cook trinity mix and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes.
  2. Add tomatoes, shrimp, paprika, and salt. Cook, stirring, 5 to 6 minutes or until shrimp turn pink. Stir in parsley.

Side Dish Ingredients

  • 4 zucchini, cut into wedges
  • 1½ Tbsp olive oil
  • 1 tsp dried thyme
  • ¼ tsp salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Preheat oven to 425°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 20 minutes or until tender, stirring once.

Nutritional Information

Main Side Total
Servings 6 6
Calories
172
52
224
Fat (g) 6 4 10
Sat. Fat (g) 1 1 2
Protein (g) 17 2 19
Carb (g) 12 4 16
Fiber (g) 3 1 4
Sodium (mg) 712 107 819

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