I put a little olive oil and about a tablespoon of butter in a skillet, heated over medium high heat and added some freshly minced garlic. I then put the peeled and de-veined shrimp in the pan and sprinkled with Tony’s Creole seasoning, sea salt, thyme and oregano. The great thing about shrimp is that it cooks in a matter of minutes. Be careful not to overcook!
I served it over brown rice, accompanied by steamed broccoli, salad and potato salad. Yeah, I know the potato salad thing seems a bit odd but I made it this weekend and we need to finish it up in the next couple of days. Besides, homemade potato salad is good with anything. 😉
So, what did you have for dinner?