Eating a Nutrient Dense Meal in a 15 Dollars Budget
Sautéed Wild Shrimp, Mix Vegetables, Rice, Avocado, and Boiled Eggs - Serves 2
Time needed – 30 minutes
Ingredients Needed
- 12 medium wild shrimp peeled and deveined
- 1 carrot chopped
- 1 leek chopped
- 1 medium red onion chopped
- 10 Cherrie tomatoes cut in the middle
- 2 pasture raised egg
- 1 avocado chopped
- 1 cup organic rice, washed and rinsed
- 1 tablespoons olive oil
- 3 tablespoons ghee
- 1 tablespoon pasture-raised butter
- Juice of half a lemon
- 3 garlic cloves minced
- Filtered water for cooking rice and eggs
- Sea salt
- Freshly grounded pepper (optional)
- 1 tablespoons cilantro finely chopped (optional)
Preparation
Cooking rice in the stove
Preheat a medium pot with a tablespoon of ghee over medium heat
Add garlic, sauté stirring until lightly golden, 2-3 minutes
Add rice, sauté stirring frequently for 3-5 minutes
Add 2 ½ cups of filtered water, sea salt to taste, stir well
Bring to a boil
Cook with the lid partially covered for 15-20 minutes or, until it is soft, and the water totally evaporated
(Put extra water if needs)
Soft the rice with a fork
Transfer the cooked rice to a bowl (to stop the cooking process), reserve
Meanwhile rice is cooking
Boil Eggs
Place eggs in a small pot, cover them with filtered water and bring to boil over medium heat
Simmer for 8-10 minutes
Remove from heat, drain, cool with ice and cold water, peel, reserve
Prepare the vegetables
Heat a medium skillet with 2 tablespoons of ghee over medium heat
Add onions, sauté for 2 minutes
Add carrots, sauté for 2 minutes
Add leek, sauté for 2 minutes
Add Cherrie tomatoes, sauté for 2 minutes
Add sea salt and pepper to taste
Cook the veggies until are soft but not overcooked
Remove from heat, reserve
Sautéing wild shrimp
Heat a medium skillet with 1 tablespoons of ghee over medium heat
Add shrimp (side by side), sauté for 2 minutes
Flip the side, sauté for 2 minutes
Add sea salt and pepper to taste
Add 1 tablespoon butter, stir well until well combined
Garnish with fresh cilantro (optional)
Remove from heat, reserve
Meanwhile the shrimp is sautéing
Prepare the avocado salad
In a small bowl combine avocado, 1 tablespoon red onions, cilantro, lemon juice, olive oil, salt and pepper to taste, reserve
Serving
In a plate serve rice, sautéed veggies, sautéed shrimp and egg
And a side bowl with the avocado salad
Left overs can be used at diner or breakfast