Kim's Kitchen

Shrimp & Veggies

• Olive Oil
• Granulated Garlic
• Dash of Ginger
• Teriyaki Sauce
• About 2 lbs Frozen Vegetables
• 10oz Fresh Mushrooms, Sliced
• 2 lbs Frozen Medium Shrimp (no tails)
• Fresh Spinach

Normally I don't start a recipe with a lot of blah, blah, blah. Personal pet peeve - I'm here for the food people, not your life story, right? Well this recipe needs a little bit of stage setting so you can make sense of it.

It was a weekday night. It had been a very busy day - first day back to in-person school for my kids (one all day, one just 7th period), errands, doctor's appointments, trying to catch up, realizing how large "Mount Laundry" was and a thousand other things. I looked at the clock and it was after 5 and I hadn't even given a second thought to dinner. I came so very close to ordering pizza, but took one last trip through the freezer first. As I stood there talking to myself and muttering, it hit me. I knew what I was going to do that would be yummy, easy, fast and healthy.

I threw together this dinner idea I had in my head and it was good. Not just KINDA good, but really, really, really good. And it was pretty. My oldest says to me "You're putting this on your website, right?" I laughed and said "No. It's just something I threw together - I didn't measure anything or write it down." Without hesitation he explains to me that I'm not the only one in the world that does that, lots of people do and they need ideas too. He told me it was something he would read and take inspiration from. Really? How exactly do I say no to that? I don't. So here is my last minute throw together meal that was a definite winner!

Cover the bottom of a large skillet or wok with Olive Oil. Season Oil liberally with Garlic, Ginger & Teriyaki Sauce. (Soy Sauce would also work) Turn heat to high and add in Veggies & Mushrooms. (My frozen veggies were a mix of Carrots, Zucchini, Squash, Cauliflower & Broccoli - use what you have.) Continue to cook over high heat stirring occasionally until they're soft (not mushy though)

When Veggies are about 1/2 way cooked, cover the bottom of another skillet or wok with Olive Oil. Turn heat onto high and add Shrimp. Cook just until shrimp turns pink.

When Shrimp is almost totally pink mix some great big handfuls of fresh Spinach into your Veggies. You just want to wilt the leaves not make it look like it came from a can! (No one - not even Popeye - likes the canned stuff. Yuck!)

Mix Shrimp into Vegetable Blend. I served mine with potstickers over a bed of white rice - you could use brown rice, noodles, whatever you want.

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