SPICY SHRIMP AND ASPARAGUS OVER RICE
GLUTEN FREE OR NOT
Naturally gluten free
T is Tablespoon, t is teaspoon, c is cup
I always have shrimp in the freezer. I buy fresh shrimp, place them in a freezer box or bag, mix 2 t salt with 1 c water and add that to the shrimp and freeze the shrimp in the brine. When it is time to cook, it is easy to thaw by running under tepid water in the sink.
If you start the dinner with the rice on the stove first, dinner will be ready in about 30 minutes. That is as fast as you can expect the local pizza or Chinese place to deliver. And if you knew you were going to be late and had removed the shrimp from the freezer into the refrigerator in the morning, why you are that much ahead of the game.
Or you could have stopped at the local supermarket, bought a pound of shrimp and a bunch of asparagus on your way home! I know that is asking for a lot of organization. But I have two other very quick meals which are canned chopped clams with linguini and a salad or salmon spaghetti with frozen green peas.
1 lb large shrimp cleaned (20 or so per pound)
1 T olive oil
1 T chili powder
¼ t salt
1 lb cleaned asparagus
1 c rice
1 t salt
1 T butter or oil (optional)
water according to your bag of rice less ½ to ¼ c
Wash the rice in 3 to 4 changes of water. Pour water into the pot with the rice add 1t salt and 1 T butter and bring to a boil over high heat. Let the water boil for 2 minutes, cover, and lower heat to as low as it will go and cook for 10 to 15 minutes. Check to see if the rice is done after 10 minutes. Turn off heat and set aside. (Begin with ½ c less, add more if needed)
Once you had the rice going, you should have mixed the oil and chili with the shrimp, set aside and get the asparagus ready to cook.
I like to cook the washed asparagus in about a ¼ c of water in a large skillet with a cover for about 2 minutes depending on the thickness of the asparagus. You make it to your liking.
Dump any water remaining in the skillet, and heat the skillet till hot over high heat and cook the shrimp till they are all opaque and pinked.
By now the rice should be ready, fluff with a fork, serve with the asparagus and the shrimp.
Adjust the amount of chili powder you used according to your taste, add extra oil if you like to have a little oil. Sometimes I do just that and add the cooked asparagus for about 30 seconds into the skillet after removing the shrimp to add extra flavor to the asparagus.
If you aren’t a fan of asparagus, use some other vegetable. Snow peas cook fast as well as frozen and thawed green peas.
Make more or less depending on how many you want to serve.
Enjoy this quick and easy and tasty meal. You will have a pot and a skillet to clean along with the dishes, but wasn’t it so much more satisfying than calling for takeout? Wondering if it will be gluten free?
