Friday, December 11, 2009

Shrimp and Vegetable Sautee

I needed something quick and healthy for dinner last night, and frozen shrimp always do the trick. I put them in some cold water while I finished by school assignments and they were ready to go when I was done. This meal cooked in about 10 minutes and was so easy, Ill definitely make it again although next time I would use even less olive oil.

Shrimp and Vegetable Sautee
makes 1 serving
8 medium size frozen Shrimp, thawed
1/4 package frozen chopped Spinach, thawed (the small package in the freezer aisle)
8 spears Asparagus, chopped into smaller pieces
2 tbs EVOO
1.5 tbs Garlic, minced
1/4 tsp Oregano, dried
1/4 tsp Basil, dried

On medium heat, place EVOO, garlic, basil and oregano in a skillet and cook until garlic becomes aromatic.

Turn the heat up to medium/high and add chopped asparagus. Place lid on top and cook for 5 minutes, stirring at 3. Add Salt and Pepper to taste.

Take the lid off of the skillet and add spinach and shrimp. Turn shrimp when they start to get pink. Heat for another minute or 2.

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