Argentinian Pink Shrimp

Holy mother of pearls. These were on SALE at the HT. Hello! Sign me up. I got a pound of WILD CAUGHT little sweet darlings for 5 dollars. You can't buy a bag of farm raised frozen for that. So- what did we cook?

I was inspired by this Belly Burner Dish and yes I took some liberties but more of less this is where I got the idea. Plus I had avocados- and being highly perishable I needed to use them.

Preheat your broiler and move your oven rack to the top. 

Over your pound of shell-on, tail-on shrimp: add 1 tsp of cayenne pepper with 2 tsp honey and 2 tsp peanut oil.

Mix to coat well.

Broil for 4 min on one side- turn and broil for 4 min on the other. 

They should be opaque in the middle when they are done.

Get out a large skillet or wok heat ~1 tsp of peanut oil over medium heat. Add 1/2 of an onion and 1 pepper that you have diced PLUS 1 medium shredded carrot.

Saute until tender and onion is translucent. 

Add in 1 1/2 c brown rice.

Add in 1 tsp sesame seeds and 1 tsp minced garlic.

 Mix well.

Crack one egg over the top. 

Mix it around until cooked. 

So technical.

Add into bowls. Dice 1/2 avocado and add onto each bowl.

Add shrimp on top.

So yummy.

We had a ton of shrimp left over. 

We ate these as an app the next day- they were even good reheated!

How Do You Fix a Broken Tomato?

Tomato paste.

I'll let that laughter die down a bit...


OK but for reals y'all- I am DONE with tomatoes. We've had a good run, it's been fun, it's not you, it's me and no we cannot be friends.

This is how I got rid of all my tomatoes. I made a new tomato sauce. Slow cooker style because did I mention I was DONE? DONE. No more, that includes all effort with these.

 Cut up a bajillion tomatoes. 

Just kidding- that's such a Southern number too- a bajillion. How many zeros is that? Probably too many to count- like microbes- dilute that motha! TMTC- HOLLA at my science girlies out there!

Ok, TRUTH. I had ~ 9 honkin' beefy tomatoes that I used.

Skins and all too- but let's be real - if you run into a huge seed pocket- toss it.

 Add to your slow cooker pot.

Spice it up- red pepper flakes, dried basil and oregano, fresh basil (still trying to use up my hydroponic basil), minced garlic, salt pepper. 

I also added ~1/4 c EVOO and 1/4 c water. If I made this again I would not put in the water.

Easy.

Set to low for 12 hours.

Get out your food processor- puree like there is no tomorrow. 

YUM!

 We made Shirataki Noodles. Mama Shute introed us to these- and I'll be honest I was skeptical. But ultimate tester= WTC. He. Loved. Them. They have the texture of a noodle (unlike spaghetti squash) and absorb whatever flavor you put on them. Fabulous. You must check them out.

 

Finished products- WTC's with turkey sausage. 

Mine with  roasted eggplant and peppers.

Both were topped with cheese. 

The only reason stopping me from becoming a vegan. Cheese. Love it!

Enjoy!