shrimp stir fry

cheaper and quicker than ordering Chinese. Serves 4.

• 1 pound raw shrimp (any size but the smaller ones are easier to work with)

• 1 tbs olive oil

• salt and pepper to taste

• 4 cloves minced garlic

• 1/2 onion, diced

• 12 ounces frozen vegetable mix (carrots, corn, peas)

• 1/2 cup water

• 1/2 cup low-sodium soy sauce

• 2 cups uncooked quinoa

• 2 scrambled eggs

In a large skillet, cook shrimp in olive oil, salt, and pepper until pink - about 2 minutes on each side.

Remove shrimp from pan. Add garlic and onion, and saute until onion is translucent. In the meantime, scramble the eggs in a separate pan.

Add vegetables, water, quinoa, and soy sauce. Bring to a boil. Simmer 15-20 minutes or until the quinoa absorbs most of the liquid.

Add eggs and shrimp back to the pan. Stir to combine.

shrimp scampi

Just as good as a restaurant. Serves 4-6.

• 4 cloves minced garlic

• 4 tbs (half a stick) butter

• 4 cups chicken or vegetable broth

• 2 cups water

• 1 lb spaghetti or linguine

• 1 1/2 lbs raw shrimp (frozen are fine but thaw them first; any size works)

• 3/4 cup white wine, something dry

• 1 tbs dried sage

• 1 cup heavy cream or half and half

• 1/2 cup grated parmesan cheese

• chopped fresh parsley, salt, pepper, lemon juice to taste

Heat 2 tbs butter in a large pot over high heat. Saute 2 cloves of garlic for 1 minute. Add broth and water, and bring to a boil. Add pasta and cook according to package directions. Once cooked, lower the heat and simmer until most of the liquid is absorbed. Do not drain - this will help with your sauce.

In a large skillet over medium heat, melt 2 tbs butter. Add shrimp and saute until they are pink and opaque. Then, add the wine, more garlic, and sage. Cover and cook for 3-5 minutes until most of the wine has evaporated. Remove from heat.

Add the shrimp, heavy cream/half and half, parmesan, parsley, lemon juice, salt, and pepper to the pasta. Toss lightly and serve.