June 19, 2016

Shrimp with Asparagus and Peppers on Rice

By Kat Myrman

So, first off I need to give a big shout out to my blog buddy Kathryn, at anotherfoodieblogger. Her Drunken Shrimp with Spaghetti and Peppers inspired my latest kitchen experiment. Be sure to check her recipe out too! 

I didn’t have all of the lovely ingredients for her dish, but I did have a bag of pre-cooked Shrimp, sweet peppers, spring onion, Roma tomatoes and asparagus on hand. And I wanted something shrimp so I gave it a go.

Here’s what I did manage to scrounge up in my kitchen…

Ingredients 

Olive Oil

1 bunch spring onions, chopped

1lb fresh asparagus, sliced

4 Roma tomatoes, diced

1 cup sliced sweet peppers

2 TBS fresh pressed garlic

1 tsp Sea salt

1 tsp fresh milled pepper blend

Pinch of red pepper flakes

2 tsp Old Bay Seasoning

A few drops of concentrated lemon juice

1 TBS Sriracha sauce

1 TBS Butter 

And a batch of cooked rice for later

Start off with all the veggies. Drizzle a bit of olive oil in the pan, add the veggies, salt, pepper and red pepper flakes and toss on medium heat until the tomatoes are cooked down and the asparagus is tender. 

Add the rest of the ingredients (except for the rice) and cover, simmering until the shrimp is defrosted and hot. Serve on a bed of rice. 

Easy peasy, spicy and delish. Next time you are standing in front of the frig wondering what’s for dinner, take a walk on the wild side, toss a few of your favorites into a pot and voilà! You too can be a kitchen pantry gourmet! 

Happy cooking!

This entry was posted on Sunday, June 19th, 2016 at 7:57 pm and tagged with , , and posted in Stone Soup and Other Delicacies. You can follow any responses to this entry through the RSS 2.0 feed.

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