About Me

I grew up in the Blue Ridge Mountains of Virginia where I also attended college and met the love of my life. I lived in NYC for five years with my husband and Westie, Mack Brown before recently moving all the way across the country to Los Angeles. I'm an amateur chef, total foodie, lover of Westies, sports fanatic and self-proclaimed book worm. You'll find a little bit of all these things I love on this blog. And...most importantly, I'm a new mom to the most precious baby boy, Austn Robert, born this past October.

Amanda

Amanda

Brad

Brad

Austin Robert

Austin Robert

Mack Brown

Mack Brown

Wednesday, August 29, 2012

Spicy Shrimp with Green Beans & Lime


This is my all-time favorite shrimp recipe.  It's probably on our menu at least once a month.  That's how much we like it.  It's simple to make, has the perfect spicy kick, and is packed full of yummy veggies.  It goes great with a side of brown rice and some sliced avocado {which provides a cooling effect to your palette}.  Go get yourself some shrimp, and make this tonight!

Spicy Shrimp with Green Beans & Lime

1 lb. shrimp, peeled, deveined, & tails-on
1 1/2 tsp. chili powder
2 tbsp. olive oil
1/2 lb. green beans, trimmed and halved
1 red pepper, sliced thinly
2 jalepenos, de-seeded and sliced thinly
2-3 garlic cloves, minced
juice of 1 lime
salt & pepper

Wash and drain the shrimp.  Put the shrimp in a medium-sized bowl, and add the chili powder, 1/2 tsp. salt, and 1/4 tsp. pepper.  Gently toss the shrimp and the seasonings to combine.  Set aside.

In a large skillet, heat the olive oil over medium-high heat.  Add the green beans, red pepper, jalepenos, and garlic.  Salt and pepper according to taste.  Cook for 4-5 minutes, or until the peppers have softened slightly.    

Add the shrimp, tossing occasionally to combine.  Cook until the shrimp are opaque, about 3 to 5 minutes.  

Remove the skillet from the heat, and add the lime juice.  Stir everything together and serve with brown rice and sliced avocado.


Recipe adapted from Real Simple



No comments:

Post a Comment