This is oddly going to be my busiest fall ever. I will be teaching 2 classes at the local college, and private lessons seven days a week. I am still planning to take my own lessons and coaching, find time to ride horses, perform virtually, audition, and prepare for my DMA application. I am going to rely on fast and delicious dinners to get me through to the Thanksgiving break.
This meal is stupid simple to make. I love shrimp as a protein because it cooks in literally no time at all, adapts so well to nearly any flavor profile, and I always seems to have some in my freezer. Pair that with my favorite and floral jasmine rice and we are off to the races. I chose to make this spicy; my new obsession seems to be cayenne pepper and taco seasoning, but this base would also work well with lemon and garlic, or teriyaki and ginger.
Nice to have a dinner that I can be eating 30 minutes after I start preparing it. After a long day at work when my brain is fried, I am sure I will appreciate simple but delicious meals like this one!
8 ounces of shrimp
1 garlic clove, minced
1 teaspoon taco seasoning
shake of cayenne
1 medium onion, sliced
1 bell pepper, sliced
1/2 cup jasmine rice
1/4 cup sour cream
2 teaspoons lime juice
guacamole, for serving
In a small saucepan, combine the rice, pinch of salt and 1 1/4 cups for water. Bring to a boil, reduce to a simmer and cover until the rice is tender and the water is absorbed, about 15 minutes. Fluff with a fork before serving.
In a small bowl, mix together the lime juice and sour cream. Season with salt and pepper.
In a medium bowl, toss together the shrimp, garlic, cayenne, taco seasoning, pinch of salt and pepper, and 2 teaspoons olive oil.
Heat 1 tablespoon olive oil in a medium skillet. Add the peppers and onions with a pinch of salt and pepper and cook until tender and browned in places, about 8 minutes. Stir in a 1/4 cup water and fish the veggies to one side of the pan. Add the shrimp and marinade and cook about 3 minutes, until the shrimp are completely pink.
Serve the shrimp and veggies on a bed of rice; garnish with lime cream and guacamole. Enjoy!
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