Hi Friends!
Monday is here again and this is the last week of May. Going to be a very busy week for my household. Cadet’s ceremony to attend, volunteering at the hospital, school camping for my oldest, volunteering at the library book sale. Phew. Busy week indeed. I was so looking forward to this week and I woke up to a very cloudy and wet day. Gosh darnit 😅 However, supposedly one of these days, it’s going to be 29 C! And that would be the day I am volunteering at the hospital, OUTDOOR 🤣🤣🤣🤣 Guess someone up there knows I truly want tons of vitamin D this Summer 🤣
Anyhoo!
This was out dinner, quick and simple, one of my husband’s favorites. Well, actually, whatever with shrimps, he likes them big time 😁
1/4 c unsalted butter
7 garlic
7 red bird eye chili
3 cans green beans
2 bags tiger shrimps, frozen
Chicken bouillon powder
Sweet paprika powder
1 tbsp chives
Defrost and de-shell the shrimps, rinse, set to side
Slice garlic and chili, saute them in butter until fragrant for 1-2 minutes, on medium heat
Drain green beans, and add them into the pan, stir for 1-2 minutes, then stir in shrimps, cook until pinkish
Season with chicken bouillon powder to taste, generous pinches of sweet paprika powder, and lastly crushed chives
Serve immediately with warm rice
Bon appetit!
Green Beans and Shrimps
Ingredients
- 1/4 c unsalted butter
- 7 garlic
- 7 red bird eye chili
- 3 cans green beans
- 2 bags tiger shrimps frozen
- Chicken bouillon powder
- Sweet paprika powder
- 1 tbsp chives
Instructions
- Defrost and de-shell the shrimps, rinse, set to side
- Slice garlic and chili, saute them in butter until fragrant for 1-2 minutes, on medium heat
- Drain green beans, and add them into the pan, stir for 1-2 minutes, then stir in shrimps, cook until pinkish
- Season with chicken bouillon powder to taste, generous pinches of sweet paprika powder, and lastly crushed chives
- Serve immediately with warm rice
