I made this the other night with……..don’t hate me, don’t think badly of me because I really do like this stuff….I used mock crab! I love it in this dish! As you read over the recipe keep in mind you can, and I usually do, use peeled and deveined shrimp. But this particular night, I used the mock stuff. And loved every single bite.
Here’s how I did it:
chopped up my veggies and saute in olive oil and butter, add garlic when veggies are almost tender,
add the mock crab or the yummy shrimp,
add clam juice or white wine or chicken stock, your preference really, heat it up, then toss in cooked pasta.
Done! Quick, easy, and I made enough for dinner and leftovers for work the next day.
So, I come home from work tonight, totally exhausted…still trying to recoup from the bronchitis I developed before Christmas. I knew I needed to cook myself something healthy and fulfilling. Lately, eating has been a challenge. Not only am I hypoglycemic but I’ve just not felt well lately, and I want to eat healthy.
I decided to cook up my most favorite brown rice and orzo recipe I created. I had an open jar of roasted red peppers in the fridge so I chopped up a bunch of those to toss in at the end of the cooking time. I always keep uncooked shrimp in the freezer so I pulled out a handful of them, thawed them quite easily under warm water while I removed the skin and tails. Then I remembered I had a jar of sun dried tomatoes in oil in the fridge also, so I pulled that out. When the shrimp were almost done I tossed in about a tablespoon of finely chopped the sun dried tomatoes.
And here it is:
The entire meal probably took less than 30 minutes. And it was fantastic!
Happy New Year everyone!