Hello, Friends!

Wednesday's Dinner Menu:

SPICY CAJUN SHRIMP & VEGETABLES

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After Tuesday's wild temperature drop from an unseasonably pleasant 61°F to a downright bone chilling 16°F, followed by rain turning into ice then snow on Wednesday I was craving something with heat to warm me up from the inside.

I cook because I'm hungry so I don't mind saying I use time saving shortcuts whenever I'm preparing food. Nobody wants to spend hours cooking. Especially not me!

I remembered I put away diced peppers, onions, corn and red beans in the freezer that were leftover "scraps" from previous meals. Perfect ingredients to use to make my spicy cajun shrimp entree!

Best part is by using the precut and diced ingredients the total preparation time was less than 15 minutes!

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Ingredients: Argentine red shrimp (wild caught), diced red and green bell peppers, red beans, onions, and sweet corn.

Seasoning is a blend I make by mixing cajun spices, cayenne, paprika, salt, black and red pepper, cumin, garlic salt, and sugar.

Preheat 2-3 tablespoons of oil of your choice in a wok or skillet. For this meal I use PRESSO by Spectrum Culinary Sauté Away! SAFFLOWER & AVOCADO OIL

Once heated, I add the frozen leftover ingredients and the shrimp, stirring frequently to break up the pieces.

Heat thoroughly while being careful not to overcook it or the shrimp will taste like rubber!

Last Step

Cover everything with a good coating of the spicy cajun seasoning blend.

I like a lot of intensity so I use a generous amount!

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I had fresh jalapeno peppers and an avocado that I sliced up, scopped out and served along with the spicy cajun shrimp and vegetables to add a little color and different textures to the plating! In addition to tasting delicious my dinner was loaded with nutritional proteins, vitamins and fiber!

This is my first time posting to the Silver Boggers Community.

Thank you for welcoming me into your home!

Images taken with Samsung Galaxy Note S8 and edited using Prismart

© 2022 Nina Haskin. All rights reserved

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