Shrimp a la Vindell

Growing up, my parents had a pretty clear division of labor when it came to cooking in our household.  My mom, living most of her formative years in Missouri with her large extended family, was more of the holiday chef, cooking recipes that my grandma made at home, likely passed on to her from her mother before her.  Every Thanksgiving and Christmas, I always remember my mom getting out this little green recipe box, full of carefully handwritten but well-worn recipes. We would always get a few of the classic dishes from there, although my mom would also put her own spin on things. She runs a tight ship on the holidays, and the comforting and delicious smells and tastes we get every year always remind me that I clearly get my meal-planning skills from her.

My dad was the more day-to-day chef, making the easy and fast weeknight meals. My dad is always experimenting in the kitchen, drawing on his familiarity with Nicaraguan and Mexican food, recalling the time during his hippy days (he came to the US in the 70s) when he “went vegetarian,” and reminding us, often, of his experience working as a cook in a pancake house in Missouri. He is one of those people for whom cooking comes naturally: he always seems to be able to just throw something together–a pinch of this, a dash of that–and have a finished product that is successful.  It’s a skill I have learned to cultivate to some degree, but I envy how it’s a skill that just is for him.

This recipe is one such dish that he just threw together one night years ago, thus why I have called it Shrimp a la Vindell. It’s fast, easy, and healthy.  It’s also versatile–throw it into tacos, eat it with rice or veggies on the side, or wrap it in some lettuce and quinoa for lettuce wraps. From my family to yours on Easter weekend!

Shrimp a la Vindell
Serves 4

IMG_6928Ingredients:

2 lbs shrimp, peeled and deveined
1 box button mushrooms, sliced thin
1 Serrano pepper, diced small
3 green onions, sliced
1 clove garlic, minced
1 tbsp olive oil
Optional: one shot of tequila
Salt, pepper, and more garlic powder, to taste

Directions:

1. In a large skillet, heat the olive oil over medium high heat.  Once hot, add the shrimp, mushrooms, Serrano, onions, garlic, salt, pepper, and garlic powder to the pan. Cook until the shrimp are pink (the pan I used was a little too small, so the shrimp were crowded. Thus, I used a lid to help keep the steam in to cook them, but it’s not necessary.)

2. Once the shrimp turn pink, add in the tequila shot if you are using it.  Cook for 1-2 minutes, then remove from heat.
IMG_69313. Serve in lettuce wraps on top of quinoa or with veggies on the side!

IMG_6934

Shrimp a la Vindell
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 lbs shrimp, peeled and deveined
  • 1 box button mushrooms, sliced thin
  • 1 Serrano pepper, diced small
  • 3 green onions, sliced
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Optional: one shot of tequila
  • Salt, pepper, and more garlic powder, to taste
Directions
  1. In a large skillet, heat the olive oil over medium high heat.  Once hot, add the shrimp, mushrooms, pepper, onions, garlic, salt, pepper, and garlic powder to the pan. Cook until the shrimp are pink, about 3-5 minutes (the pan I used was a little too small, so the shrimp were crowded. Thus, I used a lid to help keep the steam in to cook them, but it's not necessary.)
  2. Once the shrimp turn pink, add in the tequila shot if you are using it.  Cook for an additional 1-2 minutes, then remove from heat.
  3. Serve in lettuce wraps on top of quinoa or with veggies on the side!

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