Last night we had Rainbow Stir Fry. It's from a Michele Urvater cookbook,
The Monday to Friday Cookbook. This is one of the first cookbooks we had when we got married and the recipes give a lot of variations--kind of like what Rachael Ray does. Using this cookbook gave me confidence in the kitchen.
I don't make this recipe exactly as the author wrote it, so here is what I did:
RAINBOW STIR FRY (4 servings)
1 pound shrimp, peeled and deveined
2 bell peppers, cut in chunks (get different colors if possible, it makes the dish look prettier!)
1/2 cup frozen peas (don't need to thaw)
1 small-to-medium onion, chopped
1 tbl minced garlic
2 tbl lemon juice
salt
olive oil for the pan
Heat the oil in the pan and stir-fry the peppers, peas and onion for about 4 minutes. Add garlic and lemon juice and cook 2 more minutes. Add shrimp, stir-frying until the shrimp is cooked. Salt to taste and serve.
This recipe cooks quickly, so start the rice before you put anything in the pan! If you have it all chopped ahead of time, you're probably looking at about 10 minutes total cook time.
Wish I'd taken a picture of this--it's really pretty.
Tonight we're visiting friends for a cookout and swim. We're bringing
Dr. Pepper Baked Beans, a vegetable tray, and a watermelon.