Only 12 Minutes On The Stove, And This One-Pan Dinner Is Done!
Since this past April, I have been able to freeze a lot of prepared meals. It’s an accomplishment I am extremely proud of, but it is also quickly starting to overwhelm our little freezer at home. Every time I open the freezer door, there is a landslide of frozen meat and veggies!
Until I can talk my husband into getting us a little chest freezer, my goal is to use up—or toss out as much of my prepared food as possible. I excavated a few unidentifiable freezer-burned items that have been there for ages (Probably just to replace it with more, what can I say? I particularly find the resealable bags of frozen veggies handy: broccoli, green beans, peas, corn, spinach and peppers.)
I started out with this dish I found a recipe for online, which uses frozen shrimp and peppers. I have plenty of that in my freezer! I like to keep frozen shrimp on hand because they thaw quickly for last-minute dinners, and you avoid all that tedious preparation. I actually had this meal in mind a little while ago, but didn’t think I had any coconut milk – turns out it was just buried in the back of my fridge!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You can serve this Coconut Pepper Shrimp over white rice, brown rice, or rice noodles.
Recipe and image courtesy of: Persnickety Palate
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