prep ahead

over red quinoa

My favorite weeknight meals are the simple (read: easy) ones. I especially like one pot dishes, where you have your protein and veggies hanging out together. Stir fries are great for that and this recipe is in that vein. Speaking of simple and easy though, I did some of the prep work for this dinner a couple nights before I cooked it.

mise en place

About 3 days ahead, I went ahead and combined the sauce ingredients in a mason jar and stashed it in the fridge. The day before, I cleaned the shrimp (peeled and deveined) and also went ahead and cooked some quinoa. If you were using frozen shrimp, it would be a good idea to thaw it out the day before. The day of this dinner, all I had to was chop some veggies and cook them with the shrimp. On meal day, it all came together in about 15 minutes. Not too shabby!

spicy shrimp saute

spicy shrimp saute
printer-friendly recipe
serves: 4

ingredients:
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon Dijon mustard
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 pound peeled and deveined shrimp
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, chipped
3 bell peppers, chopped
1 teaspoon dried thyme leaves (or 1/2 tablespoon fresh)
Juice from 1/2 a lemon

directions:
Combine the paprika, oregano, salt, honey, black pepper, cayenne, mustard, soy sauce and Worcestershire sauce in a small bowl or mason jar and whisk or shake make into a sauce. In a medium bowl, add half of the sauce and stir in the uncooked shrimp to coat. Heat the oil in a pan over medium heat and add the garlic and cook for 1-2 minutes until fragrant. Turn up the heat to medium-high and add in the onion and bell pepper and cook for about 5-7 minutes. Add the thyme and reserved sauce and cook the vegetables for another minute or so. Toss in the coated shrimp and cook while stirring until the shrimp are cooked through, about 3-5 minutes. Off the heat, add the lemon juice, stir and serve over rice (or other starch of choice).

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