shirfleur 1's Journal, 11 November 2021

Lemon Shrimp, I don't have a real recipe. The above shrimp peeler peels and deveins shrimp in one stroke, so thaw, peel and devein one pound of shrimp, season with Tony Chachere's Original Seasoning and refrigerate. Chop 1 small onion, 1/2 green bell pepper, 1/2 red or yellow bell pepper, 3 medium cloves garlic, 1 medium tomato. Over medium heat, sauté onion in 1 Tbsp Olive oil (I used basil infused) until wilted, add peppers, wilt, then add garlic, stir until fragrant then add tomato. Cook about 5 minutes then zest one lemon & add zest to pot (I zested directly into the pot). Juice lemon into a cup, add about 1 Tbsp cold water and about 2 Tbsp corn starch, stir well so there are no lumps. Add shrimp to pot stir & add 1 pack shirataki noodles that have been well rinsed and drained. Stir continuously, and as shrimp begin to turn pink, add well-stirred lemon, cornstarch mixture, stirring until sauce thickens. Stir in steamed brocolli (or whatever you like). Taste for seasoning (mine was a little tart, so I added 1 packet of Trvia, stirring it in well). Remove from heat. This makes two servings. Amounts are not critical, you may need more cornstarch as the shrimp give off juice as they cook. Let me know what you think. 

So kind of you to type this all out for the shrimp lovers!! 💝 

Hi Wifey! Wasn't much going on at 3:00 a.m. I had already had my duolingo French lesson and completed my Words with Friends turn. ☺ 

Wow thanks.. Everyday we learn something :) 

This site is a FOUNTAIN 💦 of useful info! Love it! Thanks Shirfleur 💚 

You're welcome Matt & Crystal. Shrimp makes such quick, low-calorie, great tasting meals. 

I'm allergic to shellfish but I love shrimp! I just have to limit how many I can eat. 

Where had this tool been all my life? :) Love it!