Thursday, November 15, 2012

Sauteed Shrimp-n-veggies

Here's a healthy yet yummy dish that my hubby made up.  It has turned into one of my favorite dishes for dinner.

10 Frozen Raw Shrimp (more if you want)
2 Tbs Olive Oil
1 Tbs Minced Garlic
1 Tbs Rice Vinegar
Salt & Pepper (to taste)
1 tsp Natures Seasoning (my favorite all purpose seasoning)
Chicken Stock
Sliced Veggies (mushrooms, carrots, bell peppers, onions, squash, asparagus, zucchini, etc)

In a small saucepan cook up the Quinoa with chicken stock (instead of water).  Follow the directions to cook the Quinoa on the box. 
Quinoa is a sprout.  When you see the tiny balls sprout, it's fully cooked.
To prep the shrimp, lay your frozen shrimp on a plate and cover them in water so they can thaw out.
Once thawed, lay shrimp on a paper towel and pat dry
In a sauce pan, heat up the olive oil and garlic.  Once heated, saute' the onions until they are translucent, then add in the rest of the veggies and saute' them until they are tender.  Add Vinegar, Salt, Pepper, and Natures Seasoning to taste.
Once Veggies are tender, push them off to the side and add the shrimp.  Once the tails of the shrimp start turning pink, the shrimp is ready to turn over and cook on the other side.
When the shrimp is pink on both sides, it's fully cooked.  Serve veggies and Shrimp over Quinoa and enjoy.

Makes 2-3 Servings

Add soy sauce and/or hot sauce for extra flavor.
*For Paleo, do not add Natures Seasoning and Salt

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