I had some Gulf shrimp in the freezer and figured this was a good time to cook it since David is away on business. He’s not overly fond of seafood so Chris and I indulge whenever he is away.
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?
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