My sisters and brothers, I’m too stunned for words…
Mamamiya!
Oh-la-la!
I don’t have much to say today, so let’s get straight to a simple, flavorful recipe.
SHRIMPS AND VEGGIES STIR-FRY
Prep time: 5 mins
Cook time: 30 mins
Serves 5
Ingredients
1 pound large cooked shrimp
2 ripe tomatoes
2 tablespoons olive oil
1 medium onion, chopped
1 large crayfish seasoning cube (Maggi crevette)
2 cups mixed sliced vegetables (broccoli, bell peppers, green onions, carrots, red cabbage)
1 tablespoon garlic, ginger and celery paste
Salt to taste
Method:
1. Chop the onion and heat the olive oil in a large pan over medium heat. Add the onion and fry until it begins to turn golden.
2. Chop the tomatoes and add them to the pan. Cook the tomatoes until they soften and release their juices.
Add the tomatoes and let them cook briefly.
Let the tomatoes cook for a while until soft.
3. Stir in the garlic, ginger and celery paste, then crumble in the Maggi crevette cube and season with salt. Mix well so the flavors combine.
4. Add the cooked shrimp to the pan and stir to coat them in the sauce.
5. Add the mixed vegetables and toss everything together.
6. Let the stir-fry simmer for about two minutes more, just long enough for the vegetables to heat through but stay crisp-tender. Taste and adjust salt if needed. That’s it — ready to serve.
I served mine with natural brown rice for a wholesome, balanced meal.
Healthy never tasted this good. Enjoy this quick, colorful stir-fry any night of the week.
I love you!