Food Thursday: Five Ingredient Dinner – Shrimp & Wild Rice

Last night was one of those nights. My original plans for dinner fell through the cracks and I needed to find something relatively quick to get on the table. Time to turn to that frozen shrimp I always keep on hand. Pre-cooked, tails off, no fuss, no muss – a bag of frozen shrimp can take a quick dinner night to a level that almost feels fancy!

Shrimp over Wild Rice
1 lb shrimp
1 box of wild rice mix
2 tsp paprika
1 tsp minced garlic
1 TB olive oil

1. Cook wild rice according to package directions.
2. When there are 10 minutes to go on the rice, thaw your shrimp by placing them in a bowl under running water for 2-3 minutes. Once thawed add paprika and garlic to the shrimp and toss to coat. You can also add 1/2 a tsp of crushed red pepper for a little kick.
3. Heat olive oil in skillet and saute shrimp for 1-2 minutes – just enough to heat it through. Serve shrimp on top of wild rice.

Don’t forget a nice fresh vegetable on the side! Another great pantry staple to keep on hand: a microwave vegetable steamer. While the wild rice was cooking, I chopped up some asparagus and put it in the steamer. Put the steamer in the microwave for 5 minutes and it’s done! I like to toss the veggies with a little bit of margarine and some salt & pepper.

P.S. – I know I said I’d tell you all about our Gettysburg fun (and yes, touring historical battlefields is indeed fun) but I forgot that today would be Food Thursday. You’ll just have to wait until tomorrow to hear J’s explanation of why it’s so important to hold the high ground.


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