Shrimp with spicy cauli-rice mix and snow peas. 5/5/2021

Seared shrimp with spicy cauli-rice and sautéed snow peas

Since Saturday dinner is usually leftovers I used our leftover rice from Friday and stretched it by adding an equal amount of cauliflower rice and then enhancing it with red bell pepper, onions, garlic, jalapeño, and a little spicy salsa. It turned out really well and tasted mostly like rice and less like cauliflower. John cooked the shrimp in a lightly oiled pan for 3 minutes on the first side and then turned the heat to low and cooked the other side for around 2 minutes. It is important not to overcook your shrimp! While he was spending 5 minutes cooking the shrimp I took care of the snow peas. I cooked them briefly in a smidge of butter and a little water, covered for the first two minutes and then uncovered for the other three.

John said the snow peas were quite the star of the dinner. (I think that it was because i used that smidge of butter.) Everything was really tasty, though, and I really could have eaten twice as much. Since portion size is always my problem it is best if we do not make too much!!

This entry was posted in American, Easy, Healthy tips, leftovers, pescatarian, rice, Shellfish, Vegetables and tagged . Bookmark the permalink.

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