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Sesame Shrimp and Broccoli

5 Mar

I’m always on the look out for new recipes that are easy for weeknight dinners. This recipe took me all of 10 minutes, i swear! and the preparation is minimal too.

Sesame Shrimp and Broccoli

1 lb Medium-large Raw Shrimp, Peeled, Deveined
Olive Oil, for the pan
3 cloves Garlic, Finely Chopped
Broccoli Florets (amt to your liking but i used just about 2 handfulls)
2 tsp Sesame Oil
1 tsp Red Pepper Flakes
3 tbsp Soy Sauce
4 tsp White Sesame Seeds, Toasted

Heat a frying pan over medium-high heat, unless you’re lucky enough to have a wok then use your wok. Add olive oil so that it warms up, and then add the shrimp and about half of the garlic. Stir fry quickly until the shrimp just about turns pink and then remove from heat and set aside in a plate, don’t overcook as we are putting the shrimp back to fry later with the broccoli and marinades. Lower the heat to medium, put a little more olive oil in the pan and throw in the broccoli and the rest of the garlic. Fry until the broccoli is a pretty bright green color. Then add the shrimp to the pan with the broccoli, with the drippings and all from the plate. Add sesame oil and red pepper flakes. Give it a minute or so and then add the soy sauce to really pull the flavoring together.

When you’re ready to serve, i recommend either with noodles or rice. Once its in the plate, top the broccoli and shrimp with the sesame seeds. Get your fork, and enjoy!!


Raspberry Crumble Bars

5 Mar

oh yummmm… did you ever have a dessert and ask someone to give you the recipe for it and they never did? yea, this happened. I wanted to then find my own go-to recipe for crumble bars. I love raspberry so i decided to go with raspberry preserves, next time maybe apricot? mmmmm!!!! enjoy this because it was really easy. I’m sure ice cream on top of this is probably SO delicious, but ice cream on top of anything is right?

Raspberry Crumble Bars

2 sticks butter, softened, plus more for greasing the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup cooking oats
1/4 teaspoon fine salt
1 egg, beaten
1 cup Raspberry Preserves – or more if you want

Preheat the oven to 350. Butter an 8-inch square baking pan.

Add the flour, both the sugars, oats and salt to a bowl in your stand mixer. Add in the butter and beaten egg and beat the mixture at low speed. You’ll see it start to crumble a little. Stop the machine and scrape the bowl down a couple of times if need be. Keep mixing until the mixture resembles coarse crumbs. Set aside 2 cups of the crumb mixture for our topping.

Press the crumb mixture that was in our mixing bowl into the bottom the prepared pan. Make sure to press into the sides of the pan to form a crust. Spread the Raspberry Preserves over top, leaving a 1/2-inch border. Crumble the rest of the oat mixture over the preserves making sure that no preserves are visible.

Bake in the oven until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars or they will drag like pb+j!