shrimp

Shrimp and Pea Succotash

This makes a small batch of Shrimp and Pea Succotash. It was the perfect amount for 2 of us for lunch, with a loaf of garlic bread.

Happy eating,
~Monique

Shrimp and Pea Succotash

1 dozen shrimp
1 tbls ghee or avocado
1/4 cup frozen pearl onions
1/4 white onion, diced
1 red pepper, diced
1 cup frozen peas
1 cup frozen corn
3 tsp Creole seasoning

Heat the gee in a large skillet. Add the diced onions, frozen pearl onions, diced red pepper and 3 tsp creole seasoning. Saute for 5 minutes.

Toss the shrimp with remaining Creole seasoning, nestle in the shrimp so they touch the bottom of the pan. Add in the peas and corn. Don’t move the shrimp/pan until the shrimp turn pink, then toss the pan and turn all the shrimp to ensure everything is heated through. If the pan is too dry, add 1 – 4 tbls water, broth or white wine.

Serve with a crusty bread.

Sheet Pan Asparagus & Shrimp with Miso Butter

6 minute sheet pan shrimp with miso butter

1 bunch asparagus
Avocado or olive oil
1 lb shrimp, cleaned and deveined
1 tsp red pepper flakes
1 garlic clove, minced
1 green onion, minced
Pink salt and fresh pepper
3-4 lemon slices

Preheat oven to 400 degrees. Clean asparagus, snap off ends and place on the sheet pan. Drizzle with olive oil, salt and pepper and lemon slices. Place in oven for 6 minutes.

In the meantime, toss the shrimp with the red pepper flakes, the garlic, green onion and a bit of salt.

Remove the pan from oven, add shrimp to pan. Add the lemon slice to the pan. Bake 6 minutes. Remove from oven and toss with the Miso Butter.