This week has been a little off for us. My oldest is on the downside of having the flu. He's been home all week, bless his heart. The book fair has been going on at school this week and he's 12 kinds of sad he didn't get to go. So we shopped a little on Amazon and found a few books he wanted to add to his collection. He's currently into Diary of a Wimpy Kid. Whatever keeps him reading!
Before the flu invaded our house, we spent some QT with our Indiana family and headed to Galveston for a day.
I pretty much love everything about Galveston, but La King's Confectionery ice cream is the reason we made the trip in the first place. Best ice cream around!!! Just ask these two...
Their choices: Mint Chocolate Chip and Double Chocolate Chip.
My choice: ESPRESSO!!!!! YUM!
We also celebrated this one turning 7 and the whole family was here to sing him happy birthday :)
And I got some new chairs for my kitchen table!!!
We have a kitchen table and a dining room table, but unless we're hosting guests for dinner, we always eat in our little kitchen nook. Perfect for just us four. Just the other night we sat down and enjoyed this delicious meal at this little table. Personally, I think you should sit down at your table and enjoy this meal, too!!!
SHRIMP AND VEGGIE STIR FRY
1 lb. large raw shrimp, peeled and deveined
1 bunch of broccoli florets, cut
1 small yellow onion, chopped
1 red bell pepper, chopped
1-2 cups of baby bella mushrooms, cut into quarters
3-4 TBSP. butter OR 2 TBSP. Olive Oil
1/2 tsp. house seasoning (equal parts garlic powder, onion powder, black pepper)
1 tsp. crushed red pepper flakes (optional)
1 C. cooked rice (white or brown), optional
salt & pepper, to taste
I love a meal I can cook in one pan and this recipe fits the bill perfectly!
First up, let's peel and devein the shrimp and pat dry with paper towels. Season with salt and pepper, to taste.
Now add 2 TBSP. of the butter to the skillet and heat on medium.
Add in the broccoli, onion, red pepper, and mushroom and cook for 3-5 minutes or until lightly softened, mildly crunchy. Remove from skillet and set aside.
Add in the remaining butter and then the seasoned shrimp. Cook for about 4-5 minutes or until shrimp are cooked through (pink).
Return the veggies back to the skillet and toss with shrimp.
Add the house seasoning to the mix and give it a good stir to combine. I also added in the crushed red pepper at this point, too. We like the addition of a little heat with our milder meals.
If you're adding cooked rice to your dish like we did, go ahead and do that now as well. Stir to combine and heat on low for about 2-3 minutes...just enough to warm everything up for serving.
How simple is that?! And delicious, too! My favorite kind of meals!!!
This was great with the rice, but it would've been just as good without. Mr. Spouse enjoys protein AND carbs, so I typically have to consider adding both into our dinners whether it's all combined together or served separately. I personally love this dish not only because the flavor and consistency are outstanding, but I was able to cook in all in one skillet.
I had to cook the rice, too. Shoo. Well, two pots/skillets.
I'll take it!