The cooking obsession continues!
I refuse to make dishes that require a lot of work and thinking. I'm too scatter brained, which is not a good thing in the kitchen (and is probably why you'll never see me baking anything). So I try and take advantage of pre-made spices and ingredients.
This dish doesn't have a name. I made it to use up the wilting greens in the fridge and to use up the remainder of this little find at Ralph's...
... which is about as exotic Ralph's gets. I used half a pouch on some boneless pork chops, but I have to admit, I wasn't impressed. But with the greens and shrimp it was yummers!
Handful of de-frozen, pre-cooked, pre-tailed shrimp from Trader Joe's (can you tell how much I love this stuff?)
Handful of baby spinach
Two zucchinis cut up
Half a packet of Spicy Thai Peanut Bake
Cayenne pepper (I'm very focused on cayenne pepper these days)
Chopped garlic ("There are other flavors besides garlic, Monica.")
- Heat up a skillet with some olive oil. Toss in some garlic and let that baby sizzle.
- Add zucchini, flavor with cayenne pepper. This is optional cause the Thai Peanut bake is also kinda spicy. But I love spicy so thus the addition of the cayenne pepper. I think I might have added some black pepper too.
- While that's going, toss shrimp around with the Peanut bake thingee in a bowl.
- When the zucchini is kinda browned up, add the shrimp.
- Add the spinach.
- Taste a zucchini. If necessary, add more garlic, pepper, cayenne pepper, salt, or whatever is closest at hand.
- Serve when the zucchini is cooked and the spinach is all wilty.
I think this would be really good on some rice. I just ate it as is and felt very healthy. Until I ate half a pint of the Blueberry Cheescake Hagan Daaz or however you spell it. NO REGRETS!