Spicy Shrimp & Rice

This is one of those meals that, if I don’t feel like cooking, Andrew can put together in 20 minutes.  If you don’t care for spice, you can skip the red pepper all together – garlicky shrimp is a close runner-up to spicy garlicky shrimp!  I always keep a bag of shrimp in the freezer – they are a versatile, quick-thawing way to incorporate protein on nights that you forgot to thaw the meat, were too lazy to plan a meal, or had a recipe go awry.

Spicy Shrimp & Rice

20 medium frozen shrimp – thawed and peeled

5 cloves garlic, minced

1 small onion, chopped

olive oil

paprika

red pepper flakes

Heat olive oil over medium high heat.

  Lightly saute onions and garlic in butter and olive oil.

Add red pepper flakes, paprika, salt, and pepper. I used a pinch of flakes, about 1 tbsp of paprika, and salt and pepper to taste – but tailor this to your personal likes. Add shrimp, toss to coat, and heat through.

Though I’m typically not one for processed foods, I like to serve this over packaged Cajun-style rice with a salad on the side.  It makes for a super easy dinner that’s delicious yet still relatively healthy.

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