Tag Archives: shrimp

June 19, 2016

Shrimp with Asparagus and Peppers on Rice

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!

13 Comments | tags: asparagus, recipes, shrimp | posted in Stone Soup and Other Delicacies

April 13, 2016

Veggie Bin Stir Fry Shrimp

By Kat Myrman

It’s been a while since I puttered around in the kitchen. I do my best creating on the fly and on a deadline. The deadline in question tonight is beating the expiration date on fresh veggies in my ‘frig along with some pre-cooked shrimp I picked up just for the occasion. (But you could substitute chicken or thin slices of beef for the shrimp if you like.)

So…after assessing my veggie bin, there were a few things I couldn’t save…the cucumbers and a package of Roma tomatoes. But I was in luck! I had just enough variety to make a colorful, sweet, savory treat.

(Note: before you begin, prepare 2 servings of rice – however you like to cook it. Me? I like to nuke it so it’s ready when I’m done with the stir fry.)

The Ingredients

(Depending on what you have in your veggie bin, you could also add things like Asparagus, Broccoli, Cabbage, Green Beans, Snow Peas…you get the idea!)

1-1/2 cups of Grape Tomatoes – sliced in 3’s
1 cup of Spring Onions – sliced
4 Celery Stalks – chopped
1 dozen Sweet Snack Peppers
2 TBS EVOO (extra virgin olive oil)
1 TBS Granulated Garlic
Salt & Pepper

Toss all this into a skillet and stir fry until the veggies are tender.

Add 2 cups of pre-cooked frozen Shrimp to the skillet

… and about a TBS each of Sweet Chili Sauce and Sriracha Sauce…because EVERYTHING is better with a little Sriracha!!! Give the whole thing a good stir to blend, cover and simmer on low until the shrimp is defrosted and heated through.