Guyanese-Style Zucchini with Shrimps

This recipe is a traditional vegetable dish from Guyana. Many of the vegetables can be cooked in the same way, like spinach, eggplant, bitter melon (karela), and string beans, with addition of any meat as well potatoes. This is just one of the Guyanese recipes for zucchini; it can also be curried or deep-fried in a split pea batter. The shrimp I used were the tiny white belly shrimp from Guyana, which are eaten with the shell as they are thin and soft. However, any kind of shrimp or meat can be substituted in this recipe, or it can be made without or with tofu as a vegetarian dish.

Ingredients:
     3 zucchinis, peeled, seeds removed, and cubed
     1/2 cup of white belly shrimp
     1/2 white onion, finely chopped
     3 cloves of garlic, finely chopped
     1/2 tablespoon of tomato paste
     2 fresh wiri wiri peppers, seeds removed and chopped (optional)
     1 1/2 tablespoons of olive oil
     Salt to taste

Heat the olive oil in a pot over medium heat. Add the onion, garlic, and pepper and fry for about a minute, and then add the shrimp. Stir fry for a few minutes until cooked, and then add the tomato paste. Add the cubed zucchini, stir and cover. The zucchini should slowly begin to release water and steam. Stir once in a while and add the salt. Cook, covered, for about 20-25 minutes, or until the zucchini is cooked through. Serve with rice or roti, and enjoy!

Peeling and cubing the zucchini

Frying the shrimp with onion and garlic

After adding the zucchini