Ever since I posted about my diet lacking animal protein, I have really amped up my recipes in the chicken/shrimp/salmon department. Maybe it was a subconscious shift to try to eat more diverse sources of protein, but I think I was secretly craving it- goes to show that I will never succeed as a vegetarian.
This shrimp and veggie stir fry is easy. When I want to eat some peppers and onions all thrown around in a dish, I want my whole meal to take a total of maybe 10 minutes to make. Shrimp are the best for this very reason- throw them in when you are almost ready to eat, and cook until pink. I added some cherry tomatoes for a pop of flavor on top of salted cooked farro. Ta da. Dinner is served.
Shrimp Stir Fry (serves 4)
- 2 c farro, cooked in salted water
- 1 bell pepper
- 1 onion
- 2 cloves garlic
- Handful of cherry tomatoes
- 12-16 large shrimp
Chop your onion and bell pepper into long thin slices. Mince garlic and cut cherry tomatoes in half. If you don’t have some cooked farro (I cook it in bigger batches for lots of recipes), try some of this new 10 minute quick cooking farro from Trader Joes- it’s awesome. Cook the farro in broth or salted water to enhance its nutty flavor.
To a hot pan, add olive oil and garlic. Throw your onions and peppers in, stirring every minute for about 4-5 minutes to cook evenly but also allowing them to brown and get tasty bits of garlic stuck to them.
Add in your cherry tomatoes and raw shrimp, making sure that one side of each shrimp is in full contact with the pan. After 2-3 minutes, flip the shrimp onto their other side until they are pink through out. Plate the stir fry on top of a scoop of farro and devour your easy and delicious meal.
What’s your favorite 10 minute recipe?