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Shrimp with Garlic and Vegetables

Shrimp with Garlic and Vegetables

Created by Chef Michael H. Flores

Serves six as an entrée or eight as an appetizer


  • 15 cloves Garlic, minced
  • 1 Tbsp Crushed red chile flakes
  • 1/2 cup Olive oil
  • 1 Zucchini, sliced
  • 1 Red bell pepper, diced
  • 2 Tomatoes, sliced
  • 1/2 cup Texas white wine
  • 1 cup Fish stock or clam juice
  • 1 pound Raw Texas wild-caught shrimp, peeled, tails off
  • 1/4 cup Chopped cilantro leaves, packed
  • 2 tsp Salt
  • Juice of 2 limes
  • French baguette


Sauté the garlic and chile flakes in olive oil for 5 minutes over low heat. Add the zucchini and bell pepper and continue sautéing for 5 minutes. Add the tomatoes and cook for 2 more minutes. Pour in the wine and continue cooking for 5 minutes. Add the stock or clam juice and bring to a boil. Once it is boiling, add the shrimp and cook for 2 minutes. Remove from heat. Squeeze in the lime juice, and add the cilantro and salt. Serve immediately with crusty French bread for dipping.

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