Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Tia Mowry makes this one-pot dinner when her family is craving seafood. Feel free to use yellow squash instead of zucchini, and frozen, thawed shrimp work just as well as fresh.
Tia Mowry makes this one-pot dinner when her family is craving seafood. Feel free to use yellow squash instead of zucchini, and frozen, thawed shrimp work just as well as fresh.
Prep time10 min
Cooking time15 min
Portions 4
Ingredients
1/4 cup Country Crock® Original Spread
1 large zucchini, cut into 1-inch chunks (about 3 cups)
1 heaping cup halved cherry or grape tomatoes (6 to 7 ounces)
4 cloves garlic, smashed
1/2 teaspoon dried oregano
Kosher salt and black pepper
1 1/4 to 1 1/2 pounds shrimp, peeled and deveined
1/2 cup crumbled feta (about 3 ounces)
Juice of 1/2 lemon
1/4 cup well-stirred tahini (optional)
Instructions
In a large (at least 10-inch) ovenproof skillet, melt the Country Crock on high heat. Add the zucchini chunks, and let them cook undisturbed for about 5 minutes, to brown one side. Stir well and cook for 3 more minutes undisturbed, until the chunks are well browned and softened. Add the tomatoes and garlic; cook until just softened, about 1 minute. Add the oregano. Season generously with black pepper and ½ teaspoon salt. Stir in the shrimp and cook fully.
Stir feta into the shrimp and vegetable mixture just before serving, then squeeze lemon juice over the top and drizzle the whole skillet with tahini (if using). Add more salt and pepper to taste, and serve.
Tia’s Tip: Sauté the zucchini and shrimp in Country Crock for a robust burst of buttery flavor.
