Me and my Daddy had a very nice visit yesterday and he was so happy to see Maggie (she got quite a few doggie treats). We drove around the ranch and he showed me all the projects he has going on then we went for Mexican food. I did make a healthy choice and had a shrimp cocktail. The shrimp were huge, the avocado was fresh and the heat from the peppers was perfect.
On the way back to the house I stopped at yet another thrift store and picked up some assorted plates (plain white is getting boring). One more stop to have a margarita 🙂
Today my plan is to hit Bed, Bath and Beyond and Old Navy just to get out of the house for a bit plus I have a 20 percent off coupon and I am in serious need of a new saucepan. My sis gets back home tonight and I’m so excited to see her and visit for a little bit. I am headed back home tomorrow and I know Maggie is gonna miss playing with her friends. It has been five months since I have been back and I really wish we had more time to visit but I am ready to be home-I miss my husband.
For dinner last night I made a quick shrimp saute with peppers, green beans and polenta. The green beans were an impulse that paid off. I will make this again for sure. The heat was borderline intense but that’s the way I like it.
- 8 fresh shrimp, peeled and deveined
- 3 assorted sweet peppers, sliced
- 1 jalapeno, sliced
- 1/3 cup green beans, cut into 1 inch pieces
- 1/3 cup polenta, cut into cubes
- 1 Tablespoon fresh basil, chopped
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon olive oil
- Kosher salt and freshly ground black pepper
Saute vegetables and spices in olive oil until slightly tender. Add in the shrimp and continue cooking until shrimp in translucent and veggies are tender. Remove to a plate and using in the same pan, saute the polenta until you get the desired consistency. Combine the shrimp, veggies and polenta together.
Enjoy the day!!