This recipe is gluten and dairy free. If you are not serving anything along with this dish will feed 2-3 people. If you have side dishes or bread with this meal it can feed up to 4-5 people.
Prep time: 15 minutes
Cook/Rest time: 35 minutes
2 large red potatoes
1 large red pepper
8 oz snap peas
16 oz large peeled deveined and tail off unthawed raw shrimp
1 1/2 tsp salt
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp ground oregano
1 1/2 tsp garlic powder
1 tsp onion powder
1 tsp parsley flakes
1 tbsp potato starch
1/2 cup water
1 tbsp choice of cooking oil
8 tbps vegan butter or one stick
Make sure your shrimp is unthawed. Wash shrimp and pat dry. Set aside.
Wash potatoes, red pepper and snap peas.
Cut the potatoes in half vertically. Cut the halfed potatoes in half vertically again. Then cut into chunks horizontally. See picture below for a visual.
Deseed the red pepper and cut into strips. See the picture below for a visual.
In a deep large cooking pan add the cut potatoes, cut red peppers, snap peas, water, butter, salt, oil, onion powder, garlic powder, rosemary, ground oregano, parsley flakes and thyme. Sprinkle the potato starch over. And stir.
Cover and cook on medium-low for 15 minutes and stir occasionally. When you are stirring make sure you are scraping the bottom of the pan while
Add the shrimp and toss into the vegetable medley. Cover and cook for an additional 10 minutes. Stir occasionally.
Keep covered and take off the heat. Let it sit for 10 minutes before serving.