My New Favorite:
After taking some time off to be lazy while quarantined, I am finally writing the blog I promised weeks ago.
This sauteed shrimp and sausage is my new favorite meal prep. It was super quick to make, tasted delicious, and stayed good the whole week. I found the recipe for this from someone in a Facebook meal prep group. This recipe only requires 3 ingredients and some seasonings; 1 smoked sausage, 1 box of frozen Green Giant Simply Steam lightly sauced vegetable mix in Antioxidant Blend, and 1 pound of shrimp. Season the shrimp to taste with salt, pepper, garlic powder, and chili powder. Slice the sausage and saute both the sausage and vegetables in a pan until vegetables are soft and sausage begins to brown. Add the shrimp for the last 5 minutes of cooking and saute until shrimp is cooked. I served this with a side of steamed basmati rice.
The salad had potential. It is made of mixed greens, pecans, strawberries, feta cheese, and Skinnygirl poppyseed salad dressing. I made 3 of these salads with the intentions of rotating between the salads and shrimp meals, so I won’t get bored with eating the same meal every day.
How I F*d Up:
There was no F* up with the shrimp and rice. The meal stayed moist and delicious through the week. Nothing got weird and the rice did not dry out. It was delicious and I will absolutely be doing this again.
However, the salad was way too sweet. It had a lot of potential, but it was hard to eat more than half of it as the berries and salad dressing made the whole salad too sweet.
Suggestions for Improvement:
For the first time, I have no improvements for the shrimp and rice dish. It’s delicious as it is and any alterations could potentially mess up, rather than improve, a great dish.
While the salad has potential, it needs something salty to counteract the sweetness. Adding diced grilled chicken helps to tone down the sweet taste, adds protien, and helps to balance out the salad as a meal, while still being healthy.