Shrimp and Veggies

A recipe

Photo by Nathan Dumlao on Unsplash

Such an easy dish, and yet, it will make you look like an accomplished cook even if you don’t have much experience. Plus, the mushrooms and cauliflower make it so satisfying you won’t need to prep a side dish.

Shh, just don’t tell anybody it took less than 30 minutes to make it.

Ingredients

• 2 pounds peeled and deveined shrimp
• 1 large cousa squash (“Mexican” squash), diced
• 1/2 pound asparagus, diced
• 2 cups of cauliflower florets
• 1 cup of sliced portobello or crimini mushrooms
• Salt to taste
• Pepper to taste
• Turmeric to taste
• 2 tablespoons avocado oil
• 1 tablespoon butter

Directions

• Heat a skillet and add the avocado oil plus the butter. Once the butter has melted and is slightly bubbling, add the shrimp and the cauliflower.
• Once the shrimp and the cauliflower are half cooked, add the asparagus. Stir occasionally.
• Add the mushrooms and the squash. Sprinkle with salt, pepper, and turmeric—cover and cook for about 3 more minutes.
• Turn the heat off and let it rest covered for about 5 more minutes, and then you are ready to go!

Photo by the author