I had a follow up doctor’s appointment today (and another one next week – don’t ask) and I just have to report that I am SUPER pleased. My blood pressure was a perfect 120/80, even though I felt like I was probably too stressed for it to be anywhere near normal. Now, I admit that I usually drink coffee and didn’t today, and that I got to the doctor’s office as early as possible to avoid getting road rage… But, considering my first score, this was a relief.
I also took the rest of the day off – I needed to just relax a little bit and try to let my body recouperate. I was really afraid that if I had to rush to work I would not be able to keep my blood pressure low (especially since my doctor’s office seems to specialize in long wait times). So I got to do a little thrift store and Avenue clearance shopping (yay!) and see my darling Shera at her first wedding dress fitting. And best of all, I got to cook dinner. I love cooking – I just really haven’t had time/felt up to it lately. So this was one of the hilights of my day!
I realized that this is a really easy, quick, versatile, and tasty recipe that is also awfully healthy (lots of colorful veggies, which I love to sort of disguise in dishes… practice for when we have kids, I guess…) – so I thought I’d share! By the way, any recipe I have on here is my own creation unless I credit it to someone else.
- 1 tbsp vegetable oil
- 1 medium onion (about 1 cup chopped)
- 1 medium sweet bell pepper (red, yellow, orange, or whatever color combination you prefer; about 3/4 cup chopped)
- 1 regular Anaheim chile, diced (they’re the long green ones and they’re about as not-hot as they come; but please be careful when you’re dicing the chile up – even though they’re not hot, they still contain capcaisin and I can attest to the fact that it sticks to the skin on your fingers for hours… and doesn’t feel very good in your eye)
- 6-8 large cloves garlic (diced, crushed, or minced)
- 1 large tomatillo
- 1 medium tomato
- 1 pound medium raw shrimp, peeled and deveined (defrost frozen shrimp using cold water and drain; you can use frozen shrimp but it only ends up taking longer and being watery)
- juice of 1/2 large lime (1-2 tbsp)
- generous splash of tequila (I used about 2 tbsp)
- dash black pepper (to taste)
In a large sautee pan, heat oil on medium until it begins to shimmer. Add onion and both peppers and cook until just softened (about 5 minutes). Add garlic and tomatillo and cook another 2-3 minutes. Add tomato and cook another 2-3 minutes. Add shrimp all at once and cook until the shrimp begin to change color (do not cook through yet), about 3 minutes. Add lime, black pepper, and tequila (they always say to turn off the stove when you do this, so you don’t get a flare up) and finish cooking the shrimp (they will be completely opaque and pink and curl up), another 3-5 minutes.
Serve in a burrito or a taco, or over rice. Serves 4 (we like the leftovers for lunch the next day!). You can add more nutrition and flavor by serving with beans and avocado! I also like using the same treatment for chicken.