A Dish You Won’t have to Labor Over
Hello, everyone!! It’s Rebecca here today…
In the States, today is Labor Day… a federal holiday, dating back to 1894, to “celebrate the economic and social contributions of workers.” (thank you, wikipedia, :)) I think most of us see it as the unofficial end of summer… a paid day off from work… a day to hit the malls for back to school shopping (schools around me do not start until tomorrow) or, in the case, of my great aunt, the day to put away those white summer outfits. Others, like my family, have been “laboring” around the house, getting at projects that have been on our summer honey-to-do list. This weekend has found us, ripping out carpeting, painting walls, and installing new wood floors in my son’s bedroom. My house is in chaos… we did the same to the other bedroom (now our school room for homeschooling) a few weeks ago and I still haven’t managed to get everything back into place…so with EVERYTHING from my son’s bedroom sitting in my living room, I feel like I am on an episode of Horders! hahaha
With things so busy, I need a quick one pot meal to feed my hungry crew (okay, there is only 3 of us)… this is my new go to dinner, “Coconut Shrimp and Tomatoes.” The first time I made this, my hubby (who doesn’t really like shrimp) raved how good it was… and asked to have this again. This really is a yummy dish… and if Shrimp isn’t your thing, I think chicken would be just as good or skip the meat and add a bunch of veggies… hmm, I’m drooling just thinking about this dish… is it dinner time yet?
Coconut Shrimp and Tomatoes (adapted from Skinny Taste)
- 1 lb of jumbo shrimp, peeled and deveined (I use frozen cooked shrimp, thawed)
- 1sp Coconut Oil (or extra virgin olive oil)
- 1 green pepper, chopped
- 1 small onion, chopped
- 4 cloves of garlic, minced
- salt to taste
- 1/2 tsp crushed red pepper flakes, to taste
- 14.5 oz can of diced tomatoes, undrained
- 14oz can coconut milk
- 1/2 cup of quinoa
- lime wedges
In a large pan, heat the oil. Add peppers, onions and cook until tender. Add the garlic and pepper flakes and cook for an additional minute.
Add the tomatoes, coconut milk, and quinoa. Cover and simmer until the quinoa “blooms”.
Add the shrimp and cook until pink… or if using cooked shrimp, until they are heated through.
Serve up in dishes and squeeze a bit of lime juice over it.
Oh, I just can’t wait until dinner… I might have to make this for lunch and hopefully there are some left over for hubby when he gets home from working radio.
{{hugs}}
Rebecca aka Mamabee
