SHRIMPEAS {Shrimp + Peas}

You know how some people get a hang nail and have to air all their dirty laundry about how they got the hang nail, how big the hang nail is, and what they named their hang nail? It’s nauseating isn’t it? So I typically try not to be an over-sharer, because really nobody wants to hear all about your awful. BUT! This week I can almost not believe so I am going to be that annoying person for a minute. Saturday morning I quickly flipped over in bed when my four-year-old crept into our bed and instantly I was met with the most intense spinning sensation and rapid nystagmus eye movements.

Luckily I remembered my mom and close friend Blair had this very thing otherwise known as BPPV, a form of vertigo often triggered by flipping over in bed. Well whuddyaknow?! So after the room stopped spinning, I basically had to stay in bed all day because of the wooziness which to my surprised has endured for much of the week. Luckily it is starting to pass so I can stop being that annoying person soon enough (thanks golly for that). But then we discovered that our A/C went out. Now I like to consider myself a fairly tough chick but no A/C is a no-can-do.

The good news is we get a brand new compressor and fuses. The bad news is we will be without A/C for up to 10 days while we wait for it to come in…did I mention it is in the 90s all this week? Oof. Now you know I have been juggling the upcoming release of DOWN SOUTH PALEO as well as my quickly approaching deadline for THE NEW YIDDISH KITCHEN. All good things and I am filled with so much enthusiasm I could burst. Except that in addition to vertigo and no A/C my car also died today. I know the universe is testing me and so I am keeping my chin up and choosing to win this week using my inner beast. But dang, one less challenge during the week of my book deadline would sort of be awesome.

So as I stand spinning in my no A/C kitchen with my dead car in the driveway, I had to figure out how to whip up dinner quickly in between the kids’ after school activities. This is how SHRIMPEAS was born. It’s a 10-MIN-DIN and the fam loved it. It’s sort of scampi-eque and was perfectly filling. If you are filming a bigger family, you’ll want to double this recipe. Eat up y’all!

• Print

  SHRIMPEAS {Shrimp + Peas}

  

  Print Recipe

  • Author: Jennifer Robins

  Ingredients

  Scale 1x2x3x

  • 1 pound frozen, peeled, raw, wild-caught shrimp
  •  1 cup frozen organic green peas
  • 2 tablespoons olive oil, avocado oil, or ghee
  • 1 teaspoon (or more) sea salt
  • 1/2 teaspoon (or more) garlic powder or 3 cloves fresh garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1 teaspoon dried parsley
  • Optional: lemon zest to taste

  Instructions

  1. Add the oil, shrimp, and green peas in a wok or skillet over high heat
  2. Cook until the liquid begins to evaporate, stirring and shifting the contents as needed
  3. Add in the seasonings once the water starts to cook off
  4. Once the shrimp are cooked through and the water has evaporated, serve hot!