Dinner last night was born from minor laziness. Not wanting to walk to the grocery store, and armed with the promise of shrimp in mom’s freezer, I scrounged the fridge and a delicious and healthy meal was born.
Armed with some frozen shrimp, arugula, left over lemon/olive oil dressing and half a giant heirloom, we set to work creating a lovely dinner.
In the mix:
12 shrimp (6 each)
1/2 large heirloom tomato, cut into cubes
lemon/olive oil dressing (evoo, juice of 1 lemon, mustard, salt/peppah, whisk it around!)
1 tbs. olive oil
red pepper flakes
salt and peppah
shaved parmesan for garnish
Thaw the shrimp under cold water for about 3 minutes, put into your skillet and toss with evoo, salt/pepper and red pepper flakes. Let marinate while you wash and dry arugula and chop tomatoes. Turn on stove and cook shrimp on one side until turning white/light pink, turn each over and cook until it gets pink (but not too long or they’ll get tough!). Toss the arugula with dressing and arrange tomato and shrimp on top. Shave on a biiit of parm and there you have it!
SUPER delish, quick and easy dinner!
p.s. can you tell my arugula obsession runs strong and deep? It makes such a more delicious salad than plain old romaine or whatever…