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Hello Hello! I hope everyone is having a great weekend! We spent the first half of the weekend in Philly visiting my bro and sister-in-law, which was a ton of fun! The day started off with a trip to a local Farmers Market to pick up some bloody mary mix and fresh cheese for our afternoon snacking. They can walk 2 blocks from their apartment to this awesome market (with a Trader Joe’s right next door, I’m jealous!) and get fresh meats, cheese, pasta, bread, fruit and veggies. AND it was indoor so we didn’t freeze our butts off! It was so relaxing to just hang out together, watching the football and enjoy some good drinks and snacks. We headed out for Thai and sushi and lots of saki, needless to say it was a FUN night!

For those of you that do not have the luxury of a day off tomorrow, here is a great recipe for a quick Monday night meal, I’m prepping you ahead of time!

Shrimp Stir-Fry

  • about 15 – 20 frozen jumbo raw shrimp, peeled and deveined
  • 1 tsp paprika, salt and pepper (shrimp seasoning)
  • 1 cup white or brown rice
  • frozen vegetables (the oriental stir-fry or sugar snap stir fry are great)
  • 1 tsp peanut oil
  • 1 tsp ginger
  • 1 tsp garlic powder
  • 3 TB low-sodium soy sauce
  • 2 TB white wine vinegar
  • 1 TB ketchup

Thaw shrimp under running cold water for about 5 – 10 minutes, remove tail. Heat oil in a skillet over medium heat, season shrimp with paprika, salt, and pepper. Cook for about 8 minutes, stirring frequently, until pink. Combine ginger through ketchup in a small bowl, whisk and set aside. Cook rice according to package directions. Heat frozen veggies in skillet until warm, add shrimp, add sauce, bring to a boil and cook for 2 minutes. Serve over rice. Enjoy!

Easy Peasy!

I’m off to watch the Golden Globes!

What do you usually make for a stir-fry? Shrimp is my go-to protein and then any veggies that we have around.