I am not much of a recipe person. I can follow them fine, but I really prefer cooking with what I have on hand, throwing it into a pan and using my creativity. What follows is one of the recipes that I make quite often; it’s fast, easy and tasty. So, I wanted to share it with friends. Plus, it’s a one-pan dinner and doing fewer dishes always makes me smile!
My first recommendation, when cooking freehand like this, is to use seasoning! I love trying out new seasoning combinations and I often recommend them to friends when I find ones I enjoy. If you have any recommendations, please share them with me!
My new favorite seasonings are Grind to a Salt & Garlic Herb from Simply Organic. There is always regular garlic salt, which is great on almost everything. Feel free to change out the cayenne pepper to regular black pepper, if you’d like also. I like things spicy, but I know not everyone does, so it’s okay to keep that out.
First, I prepared rice according to directions in my rice cooker this morning. I rinse the rice twice before adding water, then a tablespoon of butter and salt while it cooks. Feel free to leave the butter and salt out if you prefer. I just like the extra flavor and it seems to give the rice better texture. I have used day old rice from the fridge for this recipe and that works just fine also.
Next, I defrost and take the tails off the shrimp. I then dry them a bit on a paper towel before I fry them with two tablespoons of butter, garlic salt, and garlic herb seasoning to taste. I am going say use about a teaspoon of each seasoning with your shrimp. If you have more shrimp use more seasoning. Cook until pink or about 5 -7 minutes, stirring occasionally, on medium heat.
When the shrimp is done, remove it from the pan and place in a bowl. Don’t bother cleaning the pan; just add another two tablespoons of butter and frozen veggies. I use peas, beans, and corn because that’s what is in the freezer. Feel free to substitute with your preferred vegetable combinations. Asparagus or broccoli are some of my other favorites to add when I have them handy.
Cook frozen veggies on medium heat until they lose their frost, then add a cup of cooked rice and season with Garlic Herb, Grind to a Salt, and pepper. Be sure to keep stirring so that everything in the pan gets evenly seasoned.
As I said, I don’t use recipes, so the exact amount of seasoning will be up to your preferences. I say start with about a tablespoon of Garlic Herb and a teaspoon and a half of Grind to a Salt. (You can use regular salt or garlic salt instead if preferred.)
I call it a stir fry because I like to cook it so that the buttery rice gets a little crispy but not burnt. Keep the mixture moving until its evenly coated with seasoning and warm all the way through. You can then add the cooked shrimp back into the pan and give it a quick stir or you can do what I did and layer it on top!
Easy one pan dinners are my favorite, because they only take about 15-20 minutes to make. This recipe makes two smaller portions or one large meal depending just how hungry you are! I like this recipe because I eat alone a lot and it can be customized to just how much you want and it’s great for leftovers.
Herby Shrimp Stir Fry Ingredients
1 cup frozen shrimp (defrosted and tail removed)
1 cup peas
1 cup corn
1 cup green beans
1 cup cooked rice
4 table spoons of butter (salted or unsalted is okay)
Simply Organic Seasoning – Garlic Herb and Grind to a Salt
Garlic Salt
Black Pepper or Cayenne – to taste
If you are feeding three or more people just double the recipe
If you decide to try it, I’d love to hear from you and see your pictures too! I hope you enjoy this quick and easy dinner as much as I do!
Wishing you an abundance of blessings and joy!
Love to you all Adventurers!
With love,
Emy Minzel ~ Adventure Sister
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Stacy Crep ~ Adventure Sister
Emy Minzel 