It was a long day and a stressful process but luckily I had a good friend to come along and help me. I’m not a fan of the whole haggling process and feel like I have no idea what I’m doing when it comes to these things so it was definitely nice to have some support and someone else to bounce ideas off of.
(Planning a pre-game strategy over lattes)
So now that that huge weight has been lifted, I can go back to life as I know it. Which means turning my attention to more important things like making the following recipe.
Sweet Garlic Shrimp with Eggplant and Brown Rice
(Makes 3-4 servings)
- 16-20 medium frozen raw shrimp, thawed
- 1/2 medium eggplant, cubed
- 1/2 medium red bell pepper, largely diced
- 2 cloves garlic, diced
- 1/2 small shallot, diced
- 2 dates, chopped
- 2 Tbsp tamari or soy
- 3/4 Tbsp rice wine vinegar
- 2 Tbsp olive oil
- 1 10 oz package of cooked brown rice (about 2 cups)
In a large sautée pan heat oil, garlic and shallot for 1-2 minutes over medium-low setting. Add eggplant and continue to cook 6-10 minutes or until slightly soft and translucent. Add red pepper, dates and shrimp and cook 3-4 minutes more. Stir in brown rice, tamari and white wine vinegar. Reduce heat to low and cook 1-2 minutes more until all flavors combine. Remove from heat and serve.
I love all of the flavors going on in this dish. The garlic combined with the salty tamari and sweetness of the dates is superb. Substituting tofu for shrimp would be a lovely vegetarian option. Hope you try it!
I’m off to clean the house, run to a few appointments and then tonight I’m meeting up with my friend Nichole for dinner at Z Tejas – love it! Hope you’re having a wonderful day!
Today I’m grateful for:
Being able to drive my new car and putting the stress of the car search behind me!