Shrimps With Sweet Potatoes And Zucchini

Hello, chefs! 😋

I haven't posted anything in this community for a long time. The last recipe I posted was from the sea, at the end of August, Pasta e fagioli.
Of course, I still cook something, but there was neither the time nor the will to cook, take photos and write.
For me, it's like I have to get the urge to do it and then I start. Well, here we go :)

I've never seen this dish before, so I can safely say that I made it up. Even my wife was skeptical that these ingredients didn't go well together, but I ignored her :)
Let me start by saying that I planted two sweet potato seedlings for the first time and when I dug the first one I had to cook something with it.

Sweet potatoes are supposed to stand for about a month before they can be used. And I had plenty of time to think of what to make.

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What do you need for this dish (for 4 persons)?

sweet potatoes, about 750 grams
2 zucchini (I had half a large one and one smaller one)
3-4 cloves of garlic
a bunch of parsley
shrimps, I had 400 grams frozen and cleaned
salt, pepper, olive oil, spices of your choice

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First, I finely chopped the parsley and garlic and mixed half the garlic and parsley in one cup.

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Then I diced the zucchini. I added 1 tbsp olive oil to the pan, added the zucchini and half of the finely chopped garlic, and started to simmer over low heat.

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While the zucchini stewed, I prepared the sweet potatoes. I cut them into rounds and seasoned them with sweet red pepper, turmeric, curry, and basil. A little more salt and pepper and a tablespoon of olive oil.

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I put the sweet potatoes in the hot air oven for 10 minutes.

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Now it's the turn of the shrimps. I removed the pan with the stewed zucchini and put a new one, heated it up, added a tablespoon of olive oil and the shrimps and the parsley and garlic mixture.
Five minutes is enough to soften and cook everything.