Maybe you’ve been wondering where I’ve been!
December was especially busy, but not for the usual reasons associated with the holidays. Oh, no… my month centered around getting married and moving into a new home.
This house has a great kitchen, but up until the 30th of December, the only refrigerator we had was the one we bought (on a whim) that we had delivered directly to the basement. It was a great way to add cardiac workouts into my day, but incredibly inconvenient.
My new refrigerator is all set up now- the ice and water hookups were done a couple of days ago, have been properly flushed and readied for human consumption, allowing me to prepare meals with ease… at last!
Easy Stir Fry
- 1/2-lb frozen cooked shrimp, thawed and drained
- olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-lb asparagus, cleaned, cut into 1-inch pieces
- 1 cup small carrots, sliced length-wise
- 1 cup grape tomatoes, sliced into circles
- 3/4-lb frozen shrimp, cleaned, tails removed
- Vegetarian option: Seitan strips*
- Creole seasoning, salt, and pepper
Sauté the onions until very soft, add the garlic and sauté two minutes. Add the asparagus, carrots, and tomatoes; sauté for 3 minutes. Cover and cook on very low heat until the vegetables are crisp-tender. Add the shrimp and toss to heat through. Sprinkle with an additional dash of Creole seasoning, if desired. Serve over rice. (*I cooked the Seitan strips in a small amount of olive oil in a separate frying pan. When the vegetables were cooked to order -and before adding the shrimp, I took a portion out of the pan and added it to the Seitan.)
Glad to be back on the blog! Happy (belated) New Year to all! Please stay safe and be well.
Submitted by: L 👩🏻🍳
2SISTASCOOK 