Monday, October 19, 2009

Shrimp with Vegetables and Rice Pilaf

I'm not a big fan of the name of this meal. It's a description but not a great name. But I don't have a better name, so it will just have to do. I wanted to hold on to some of my favorite summer vegetables before they are completely out of season. And it was quite yummy.

Shrimp with Vegetables
2lb. frozen, raw shrimp
1 green pepper, diced
1 onion, diced
2 ears of corn
2 tomatoes, seeded and diced
Salt and pepper
1 avocado, diced
Fresh lime juice

Defrost shrimp. Season shrimp with salt and pepper. In large skillet, cook shrimp and set aside. in skillet, saute pepper and onion for 3 minutes. While pepper and onion are cooking, cook corn in the microwave and cut off cob. Add corn to pepper and onion and cook for 3 more minutes. Season with salt and pepper. Stir shrimp back in, turn off heat and add tomato and juice of one lime. Stir well. Top with avocado.

Rice Pilaf
1/2 c. angel hair pasta, broken
1 c. arborio rice
2 c. chicken stock
Salt and pepper
Extra virgin olive oil

In pot, add enough oil to coat bottom. Add pasta and rice. Stir well with oil and let toast for 4-5 minutes. Stir occasionally to insure that it doesn't burn. Mix in chicken stock, salt and pepper. Bring to boil, reduce to simmer for about 15 minutes or until liquid is absorbed.

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