Little shrimp, big taste.

Since my work schedule changed this summer, and I officially joined the 9-5 crowd, I have been shocked at how it has impacted my cooking. When I got home at 3 in the afternoon I never thought ahead about what was on our dinner menu. Now, when the dinner hour has already started before I even leave the office, planning ahead is crucial. It is for this reason that I am so glad I have discovered the perfect shrimp recipe. It is high in vegetables for me, high in spice for James, and low on the time-to make meter for both of us. I recruited my friend Carason, a lover of food but a hater of cooking, to help me with this one. All she needed was the promise of a glass of rose and she was there!

Processed with VSCO with a3 preset

We started with a pound of raw shrimp, then created a sauce out of:

1/4 cup of honey

1/4 teaspoon of red pepper flakes

1 teaspoon of garlic

The juice of one lime

Pour the sauce on top of the shrimp and coat well. Transfer the coated shrimp to a skillet that has been heated to medium heat. Pour all leftover sauce in with the shrimp and begin cooking.

Meanwhile, begin chopping about 2 cups of vegetables. This time we used asparagus and carrots, but this recipe is also delightful with sugar snap peas, bell peppers, and broccoli! Truly, this is a whatever you’ve got in your crisper kinda meal.

Add vegetables to another medium heat skillet with one teaspoon of garlic, a splash of water, and a little salt. This will help the vegetables soften quickly.

After three or four minutes, flip the shrimp. While they will begin turning pink and lose their opaque quality, they are not done yet!

While you wait for the shrimp, start working on my new favorite frozen staple: Trader Joe’s Zoodles! These can go right in the pan with the other vegetables. Cover for about five minutes, then stir to help loosen up the frozen noodles. Keeping the top on helps allow the steam to loosen them up, but a flip or two will help them break apart evenly. I prefer mine a little al-dente, so I leave them on the heat for a little less time.

As these finish up, your shrimp should begin to look like this:

The shrimp go from not quite ready to done in a flash, so make sure to watch, flip, and get all the caramelized sauce on every little bite.

When ready, add the shrimp to the vegetable skillet to allow the zucchini noodles to soak up some of the sauce. Then, transfer everything to a plate.

Serve warm with an ice cold glass of rose, and call it a day!





2 thoughts on “Little shrimp, big taste.”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s