This delicious and healthy meal is very simple to make. Chopping and preparing takes the longest. Break the tough ends of the asparagus, and break stalks into bite-size pieces. Wash and slice mushrooms. Slice peppers and onions. I cut my shrimp into small pieces.
Cooked a box of brown mushrooms first, in a cast iron. (I used my favorite cast iron with the high sides). Remove and set aside. Cook broken up asparagus in ghee for a few minutes, until it’s still crunchy.
Remove asparagus and add sliced red pepper, onion, and after a minute or so, chopped (bite size) shrimp. Cook a couple minutes until shrimp is turning pink.
Add all ingredients back into the pot, heat off, and stir in Tamari. Stir well and remove to a dish. Serve with something else like spaghetti squash or noodles, or eat plain. It’s really good!
I never, well almost never, add salt while cooking. The Tamari is a form of soy sauce, and I buy low sodium. That adds the salt at at the end. The vegetables in my meal are crunchy, and I cook them separately so none will be mushy.
Use any vegetables on hand. When I go shopping I buy whatever looks freshest and good, then I decide what to do with it all. This recipe would work with chicken, or beef as well.
Any leftover veggies in the kitchen, that are going out of date, can be used to make broth. Add chicken bones, or beef if you have it, or simply make a vegetable broth. Freeze the broth to use in chili, soup or other dishes.
Shrimp cooks very quickly and can get tough if you over-cook it. We caught this shrimp ourselves and froze it. Since we’ve had it a while, I know we need to use it up.