Chicken, chicken, and more chicken! I couldn’t take it today, so I put my unofficial culinary arts skills to work and created a new dish!
Ingredients (the only items I measured was the shrimp; everything else is an estimate)
7 oz. jumbo frozen shrimp (thawed & peeled)
1 cup of chopped mushrooms
5 small garlic cloves (chopped)
2 cups vegetable blend (kale, chard & spinach)
3 Tablespoons Olive oil
1-2 Tablespoons crushed red peppers (skip if you don’t like spicy)
1 Tablespoon granulated garlic
cooked brown rice
Toss all ingredients, except the rice, in a wok or saucepan. Cook on low to medium temperature, while stirring until shrimp is pink. Remove immediately and serve over freshly cooked fluffy brown rice.