Brian and I just took a little mini-babymoon golf trip up north last weekend, and, like with any trip, our food choices left us needing some health upon return. Not wanting to make a separate trip to the grocery store, I threw together what we had in our fridge/freezer/pantry/deck-garden to make a fresh, delicious and HEALTHY meal to start the work week.
I'll be honest, I don't have a green thumb despite taking a plant propagation class to fulfill a U of M liberal arts requirement. I wish I did, and having a big beautiful garden at the edge of our property is definitely a goal I have, but for now a few pots on the deck with super easy herbs and tomatoes will have to suffice. If I can do it, so can you, and I highly recommend that you try! There's nothing like fresh herbs to elevate simple dishes - plus it's a HUGE money-saver.
1 T vegetable oil
1 1/2 c. white mushrooms - chopped
5-6 mint leaves - finely chopped
1/2 c. red onions - chopped
1 lb peeled, deveined, tail-off raw shrimp - chopped
red pepper flakes
juice of 1 lime
1 T. cilantro
1 T. chives
2 c. cooked white rice
Romaine Leaves or preferred lettuce for wraps (iceberg or butter are popular) - rinsed and dried
Heat vegetable oil in a large skillet over medium-high heat. Add chopped mushrooms and cook 5 minutes or until starting to brown. Stir in mint leaves and red onions. Add shrimp and a pinch of salt, pepper and red pepper flakes. Cook, stirring occasionally until shrimp is pink and cooked through. Stir in half the lime juice, 1/2 T. cilantro and the chives. Turn off heat.
Prepare white rice according to package. At the end, stir in half the lime juice and the other 1/2 T. cilantro.
Rinse and dry lettuce leaves, serve on platter with separate bowls/dishes for shrimp mixture and rice.