Seafood Skillet

Mixed Seafood and Vegetables cooked on a pan.

Follow along to make this delicious recipe on blueskitchen65 on YouTube. https://youtu.be/zioUJ8HMxqY?feature=shared

Healthy Seafood Vegetable Skillet Recipe:

Shrimp

Calamari

Mussels (Shells Removed)

3 Eggplants

1 Zucchini

2 Bell Peppers

6 Cherry Tomatoes

1-2 Green Jalapeños (Optional)

Fresh Dill

Parsley

Basil Leaves

Oregano

Old Bay (All Purpose Seasoning)

Butter

1 Lemon or Lime

Salt

Pepper

Start by slicing your vegetables (eggplants, zucchini, bell peppers, and cherry tomatoes) and placing to the side. Put the eggplants in a mixing bowl.

If you are using fresh parsley, dill, or basil leaves, cut into very small pieces to use as seasoning.

Prep the seafood by removing shells or thawing if frozen. (Note: Frozen seafood tastes better if thawed naturally or in refrigerator the day before)

squeeze the juice out of the lemon and place to the side. (This is to keep lemon seeds from getting lost in the food)

It is easier to have the rest of the ingredients out and ready to go when you are beginning to cook.

Note: This step takes the longest so you can cook everything else while the eggplants are in the oven. Be sure to check on the progress so it doesn't burn.

Preheat the oven to 220C or 400F.

Place baking sheets or foil on an oven tray.

Place your sliced eggplants into a mixing bowl if you haven't already (See step 1).

Lightly drizzle olive oil over the eggplants and mix to coat evenly.

Add salt (to taste) and mix into the eggplants.

Place the sliced eggplants onto the tray and spread out evenly.

Place in the oven until fully cooked with light brown edges.

Note: The reason you start with this step is so that the entire dish has seafood flavor.

Start by cooking butter on a medium high heat pan.

Once the butter is melted, add garlic.

Add your shrimp, calamari, and mussels (or whatever shelled seafood you have or like).

Season the seafood with old bay, salt, and pepper.

Fully cook both sides of the seafood.

Pour half of the lemon or lime juice on the seafood. Save the other half for the last step.

Place the seafood to the side but keep all the seasonings and juices on the pan.

If the pan starts to dry out and get sticky, you can add a little more butter.

Add zucchini, bell peppers, basil leaves, and your jalapenos (jalapenos are optional) to the pan.

Season with fresh dill, parsley, oregano, old bay (all purpose seasoning), salt, and pepper.

When everything cooks add lemon or lime juice and cherry tomatoes.

Mix the seafood and vegetables.

Stop cooking when cherry tomatoes are cooked.

Enjoy your meal!