This weekend was all about food. Sometimes I think that’s my life but that’s how I like things. Lenny was at “guys weekend” at Beaver Lake and something about being home alone makes me eat and cook with reckless abandon. So that’s what I did. But that’s good for you because I put together two new recipes!
I did see As Above So Below this weekend too. I really liked it but I wish I was watching it at home so I could turn on subtitles and rewind. It was just one of those movies. I am dreading the change in season right now but I always get so excited for October because that’s scary movie season! And our wedding anniversary. And cute-hat season. Oh, plus halloween candy is going to be in-season. But yeah, after Halloween is over, it ‘s pretty much all downhill until spring.
About the recipe…It’s ridiculously easy to put together. I used to make something like this but with pineapple and either chicken or steak. The pineapple was also good if you don’t have any mango. I feel like I cook with pineapple a lot though and wanted to try something different. I wonder how papaya would have been. So both pineapple and mango are really good. If anybody tries something different, let me know how it turns out!
- 1 Tbsp coconut oil or other fat
- 4 bell peppers (any colors), sliced
- 1 onion, halved and sliced
- ½ lb shrimp, peeled and deveined
- 1½ C mango, cubed
- salt and pepper to taste
- lettuce for serving
- optional toppings (salsa, cheese, sour cream, guacamole,…)
- Preheat oil in a large skillet over medium-high heat.
- When oil is hot, add bell peppers, onion, mango, and shrimp to the skillet.
- Season with salt and pepper. I think these are really good with lots of pepper.
- Continue to cook for 15-20 minutes, stirring occasionally to prevent over-charring. The shrimp should be fully cooked and everything should be slightly charred when finished. I tried to keep my shrimp on top of the veggies so it wouldn’t overcook but if it starts to overcook, just pull them out and set aside.
- Serve with whatever toppings you like (I like mine plain or just with guac) and lettuce to wrap everything in.