So, it's September but it feels nothing like fall! It's still so hot here. Like upper 90s hot. On Sunday, we spent the afternoon cheering on the Kansas City Royals, in the shade, but even in the shade it was still hot. When we got home, we were a super sweaty mess, but that doesn't stop the age old question of "What's for dinner?" Does anyone else out there feel that when it's this hot nothing sounds good? I would even go so far as to say that I don't want to even think about eating. No one else? Well, that's how I feel when it's this hot, but I still have a family to feed.
I've been planning the Shrimp Stir Fry for a couple of weeks now, but other meals were either pushed to the foreground, or I would forgot to thaw the shrimp. It was usually the latter. So yesterday morning I finally put the shrimp in the fridge, determined to make the stir fry. So glad I did! This was the perfect meal to combate the heat. Yes, the kitchen was hot as I stood over an open flame on the stove, but the end result was a cool, veggie filled meal! And a meal that took no time at all, once all the chopping was done.
The other main ingredient of this dish is shrimp. I love shrimp, but I'm so intimidated by it at times. Cooking it scares me. Does anyone else have this complex? I am so afraid that I'm going to under cook it and get us all sick. Then I'm afraid I'm going to over cook it and make it taste the sole of my shoes! (However, if it's like the sole of a Christian Louboutin, then I might eat a pound of it!)
What I discovered last night, after I cooked it properly, is that it was just pink. It wasn't nearly as browned and beautiful as Ree's. Turns out, I should have taken the time to pat the shrimp dry after it had thawed. Because of this, I had a lot of liquid from the butter, olive oil and water. You learn something new everyday!
Once you have the shrimp cooked, remove it and place it on a plate for later. Then start cooking the veggies! You need zucchini, corn and cherry tomatoes. YUM!
Once those are all warmed through, add the shrimp back in to re-heat. Chop up some yummy basil. Mine came from my herb garden and it smelled amazing post cut! You are also going to need a lemon. Just the juice.
Now it's time to serve it up! I placed ours over a bed of brown rice. I just used plain old Boil in Bag rice. Took 10 minutes and cooked up while I was prepping everything else. You could also serve over a pasta of your choice or simply serve it as is. Such a great end of summer, incredibly hot out dinner!
Want to know more about this amazingly refreshing dinner? Check it out here. This Ree knows what she's talking about and cooking up in her kitchen!
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