Approximately 600 calories per person – Serves 2
- Prep time: about 25 minutes (add 15 to 30 minutes if you need to peel and de-vein the shrimp)
- Cook time: about 30 minutes
- Total time: About an hour
Ingredients
- 16 ounces (455 grams) shrimp without the heads
- 5 ounces (140 grams) carrots
- 5 ounces (140 grams) white onion
- 5 ounces (140 grams) green bell peppers, weighed after the stem has been cutoff
- 5 ounces (140 grams) tomato
- 5 ounces (140 grams) raw fresh broccoli florets
- 6 ounces (170 grams) summer squash
- 1 jalapeño
- 2 ½ tablespoons (Tbsp) butter, divided
- Seasonings
- 1 teaspoon (tsp) Salt
- 1 teaspoon (tsp) Garlic powder
- 1 teaspoon (tsp) Onion Powder
- 1 teaspoon (tsp) Mexican Oregano
- ½ teaspoon (tsp) White Pepper
- ½ teaspoon (tsp) Cumin
- Jalapeño White Sauce
- 4 tablespoons (Tbsp) heavy whipping cream
- 2 tablespoons (Tbsp) sour cream
- ⅛ teaspoon (tsp) “Better Than Bouillon”
- ¼ tablespoon (Tbsp) butter
- ½ tablespoon (Tbsp) all-purpose flour
- ½ tablespoon (Tbsp) jalapeño peppers from can
- ½ tablespoon (Tbsp) jalapeño juice, from canned jalapeño
- ⅛ ounce (4 grams) Monterey Jack cheese
- ⅛ ounce (4 grams) cheddar cheese
- Garnish
- ½ bunch fresh cilantro
Steps
- Preparation
- Peel, devein and wash the shrimp (if frozen, thaw and discard any liquid).
- Peel and thinly slice the carrots.
- Slice the white onion into about ½ inch slices.
- Cut the green bell pepper into about ¼ inch by 3 inches slices.
- Slice the tomato and then cut in half.
- Cut the broccoli florets into thin bite size pieces.
- Slice the summer squash into rounds to about ¼ inch and cut in half if large.
- Slice the fresh jalapeño into rounds and keep the seeds.
- Mince the canned jalapeño.
- Cut up the fresh cilantro and put on the table for garnish.
- Mix the seasonings ingredients in a small bowl and set aside.
- Grate the two cheeses into a small bowl.
- Jalapeño white sauce
- Have all white sauce ingredients listed above handy.
- Heat whipping cream in the small pot over high heat (induction 320).
- When it is about to reach boil, stir in sour cream.
- After sour cream dissolves, reduce heat to simmer (induction 176).
- Stir in bouillon, butter and flour.
- Raise temp to high (induction 320).
- Whisk briskly and constantly until butter and flour is incorporated.
- Remove from heat, stir in minced jalapeño and jalapeño juice and the grated cheeses.
- Set aside.
- Veggies
- In the cast iron Lodge pan, heat 1 ½ tablespoons (Tbsp) of butter in medium high heat (induction 284).
- Add the veggies and cook until tender, stirring frequently, Use the following approximate timing:
- Carrots go in first, mixing with butter and 1 teaspoon of the spice mixture. Let them char a bit.
- After 2 minutes, toss in the onions, and another 1 teaspoon of spice mixture.
- After 2 minutes, toss in the bell peppers, broccoli, jalapeños, and squash, along and the remaining spices.
- After 2 minutes, toss in the tomatoes.
- Cook, covered, until you like the texture, but do not overcook. Check often and mix well. We like them soft, but not mushy.
- Remove veggies into a bowl and cover to keep warm.
- Shrimp
- In the same cast Lodge iron pan, put 1 tablespoon of butter and set to medium high (induction 284).
- Once butter is melted, toss in the shrimp and mix well and cook until shrimp is pink.
- Turn off the heat.
- Toss the veggies and jalapeño white sauce into the pan and mix well.
- If needed, turn heat on low (induction 140) and warm everything up to serving temp.
- Serve
- Place equally on two plates.
- Sprinkle with cilantro.
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”