I am all about quick and simple dishes! However, in the summer I don’t really need quick dishes. Thats what is nice about summer, I have the time to spend in the kitchen and make amazingly delicious meals. Taylor isn’t the best at cooking, but it is nice having him in the kitchen and spending time cooking together; doesn’t happen much, but when it does it is fun sharing something you love to do with the one you love.
For those who don’t have the luxury of a summer with no work, this dish is great for a busy week nights. It only took about 20 or so minutes to cook up. However, Taylor wanted rice with it, so really it was more like 45 minutes to make. Mine and Taylor’s favorite veggie is asparagus and I love mushrooms, so this dish was a hit in our house! Side note: did you know asparagus makes your pee smell! Have you ever noticed that? If not, eat some asparagus and next time you use the restroom see if you can smell the difference. I promise I am not crazy!
What I especially loved about this dish is that it makes you eat your veggies! Taylor and I are not the best at getting our daily fruits and veggies. I have been getting better at incorporating vegetables into our dinners, but rarely do we ever eat veggies during lunch. I also love fruit, but I always seem to buy it and not eat it. So, thats another goal of mine is to eat fruit every day with lunch. Not hard goals to make, so here is to achieving our goals!
E N J O Y
- 1 lb uncooked extra-large shrimp, peeled
- kosher salt and freshly ground black pepper to taste
- A pinch of crushed red pepper or red pepper flakes
- 1 teaspoon onion powder
- 2 + 1 tablespoons of extra-virgin olive oil
- 3 cloves garlic, minced
- 2 cups mushroom, sliced
- 1 bunch of asparagus, ends trimmed and cut in halves
- 1 tablespoon fresh parsley, chopped
- In a bowl, add shrimp, salt, pepper, red pepper flakes and onion powder. Mix everything well.
- In a cast iron skillet add 2 tablespoon of olive oil or grass-fed Ghee butter over medium heat.
- Add garlic and sauté for 30 seconds. Add shrimp and sauté for about 4 minutes or until shrimp is cooked through. Be careful to not overcook them, otherwise they will have a rubbery texture. Set aside.
- In the same skillet add 1 tablespoon of olive oil and mushroom. Sauté for 5 minutes. Then add asparagus and cook until it’s tender. Stir occasionally.
- Return shrimp back to the skillet and mix everything well to combine.
- Garnish with fresh parsley. Enjoy!
- Suggestion: serve over a bed of brown rice