Saturday, February 25, 2012

Cooking Again: Spring Veggies with Shrimp

 New Recipe: Spring Veggies with Shrimp

One of my standbys has been keeping frozen veggies in the house at all times.  They are quick and easy to cook plus my doctor wants me to make sure I’m getting them in .  She says the vitamins and nutrients are important along with the fiber my rewired systems needs.  There are now so many varieties to choose from so I have a nice stock of veggies just waiting for me to do something to them!  

Today, I decided to play with the spring mix.  The brand I bought labels their spring mix as carrots, zucchini, yellow squash, broccoli and cauliflower.  It’s so awesome!  The recipe was super easy and it turned out super tasty.  I’ll definitely be eating this one again!

Spring Veggies with Shrimp

2 teaspoons minced onion (I used dried and re-hydrated it)
2 garlic cloves, minced
1 half cup of frozen veggies (your choice)
1 cup of water
Pinch of basil
Pinch of oregano
2 tablespoons diced tomatoes
6 shrimp (I used the cleaned shrimp with the shells still on.  Tons of flavor!)
Greek Yogurt (I used Oikos) (Optional)

Spray the pan with non stick spray and heat until hot.  Sauté the onion and garlic until soft and lightly brown.  Add the veggies and water alone with the seasonings.  Allow to cook until the veggies are the desired tenderness for you. (I like mine really soft) .  In the last few minutes of cooking, add the shrimp and tomatoes and allow to cook until the shrimp are pink.  

Ladle into a bowl and include some of the lovely broth.  Top with a spoon of Greek yogurt to help cut the heat.  Enjoy!

*Note – If you aren’t watching carbs, this can be served over rice or pasta. You can use any combination of veggies and protein.  Chicken, beef, pork or even tofu can be incorporated!