Excuse the long post title. Since high school Saturday nights have been my time with my mom. If you talk to me for all of 5 minutes you will probably learn how close I am to my mom and my family. So Saturday nights have always been kind of special for me. My sister and my dad have worked on Saturdays since high school days so it has always just been me and my mom. Since you may know back in the day I was a notorious dieter I often preferred to do my own thing when it came to meals. It was rare I actually ate what everyone else was eating for dinner and even to this day my family’s meals and mine are not often alike. Except when it comes to Saturdays. To say my mom is supportive is an understatement. When I wanted to lose weight she helped me measure my chicken every week and every Saturday night for as long as I can remember we would have chicken stir fry. In perfectly measured portions. Then I moved on to my vegetarian stage and Saturday nights meant a lentil loaf, or omelets, or veggie burgers. Now things are a bit different. I’m a little more go with the flow when it comes to my meals but Saturdays are still fun. My mom and I are the “healthy” eaters in my family so Saturdays often means lots of veggies and protein and because we both love shrimp it usually means shrimp. So this recipe is a hybrid of my phases, the stir fries, the veggies, and the shrimp. She and I made this for dinner this past Saturday and it was perfect. But even more perfect was the company I ate it in. Saturday nights will always be my favorite and won’t ever be complete without a little bit of “mom” time!
- 1/2 lb fresh shrimp
- 1 egg
- 1/2 red bell pepper, diced
- 1 carrot, thinly sliced
- 1 cup sugar snap peas (If you’re strict Paleo swap this for broccoli)
- 1/2 cup fresh pineapple, diced
- 1 inch fresh ginger, finely minced
- 1/8 tsp. minced garlic
- 2 tsp. olive oil
- 2 tsp. sesame oil
- 4 tsp. coconut aminos
- sesame seeds
- Warm a skillet over low heat with your olive oil.
- Scramble your egg in the pan and cook until done. Remove from the skillet.
- Next saute the shrimp in the same skillet until cooked. Remove from the skillet.
- Lastly saute the vegetables until cooked.
- Once your veggies have cooked add in your ginger and garlic (this will prevent it from burning).
- Next back in the shrimp, egg, and pineapple and let simmer over low heat.
- In a bowl combine your coconut aminos and sesame oil and then pour over your stir fry.
- Saute a few minutes longer.
- Serve as is or over cauliflower rice (for Paleo) or brown rice (for gluten free) and sprinkle with sesame seeds
Makes 2-3 servings
Gluten Free Version over Brown Rice.
The Paleo Version.
Do you have any family traditions you look forward to??