Wednesday, June 8, 2011

Shrimp, Asparagus & Shiitake Stir Fry

With my son gone to Science Camp for the week, tonight was my daughter's pick for dinner. Sure enough she picked her favorite foods and everything he dislikes ...and would undoubtably complain about! This was a delicious quick-fix... perfect for a hectic last week of school!

1/2-3/4 lb. shiitake mushrooms - trimmed and left whole (or sliced in half if they're large)
1 large shallot, sliced
1 bunch asparagus, chopped
1 lb. bay shrimp, tail on and deveined
1 T coconut oil
1/4 C coconut aminos
pinch sea salt (optional)
black pepper to taste

Heat coconut oil in a skillet over high heat. Saute shrimp until pink and heat through. Remove, and add shallots to pan. Cook on medium low heat until tender. Add mushrooms. As mushrooms start to soften add asparagus and coconut aminos. Cover and cook for about 4-5 minutes (until asparagus is crisp tender). Add shrimp back to pan. Toss well and add sea salt and pepper to taste. Serve and enjoy! Quick and easy. :-)


uno said...

I really like to eat. especially the food. I will try to make at home. thank you, your articles are very helpful

Anonymous said...

I think this is great for our dinner later because my kids love eating asparagus. I will save this and cook it later. I hope you can always share useful and delicious recipe like this.

Easy Stir Fry

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CrossFit Santa Cruz Central