RICE WITH PEPPERED SHRIMP AND VEGETABLE SAUCE

Hiya!

I hope you had a fulfilled weekend and totally ready for the new week ahead. Last week was so hectic and I was relieved when I left the office at close of work on Friday. As I carried my bag, I heaved a sigh of relief and was so eager to enjoy every minute of the weekend and I think I did. I prepared something different and new for lunch on Sunday and I hope you find it inspiring and do try it out.

I am Catholic and since it is lent, I have officially taking everything meaty out of my meal plan even though I give the kids chicken (sometimes in place of fish) because they really don’t like fish… Its a personal decision to avoid meat and hopefully, I’ll make it to Easter.

I was craving something different and did not want the usual jollof rice for Sunday lunch and so I I made peppered shrimp sauce with veggies and it was very tasty and delicious. I will try it all over again and again because I really enjoyed every spoon. I had bought some frozen shrimps from the frozen food store the day before and cleaned thoroughly.

In a clean pan, I added some coconut oil, chopped green peppers, red peppers, onions and garlic and allowed to fry stirring continuously.

Then I added the shrimps, curry, a pinch of salt and stirred for about 5 minutes.

When the shrimp is cooked and the sauce is dried up, poured in the chopped vegetables; cabbage, green beans, peas and spinach.

I love my cabbages chopped in big sizes and crunchy and so I take it off the fire after one minute. Stir to mix up the veggies and it is ready to serve.

Estimated cooking time 15 minutes.

Served with local rice from Ebonyi state in Nigeria.