My landlord has decided to start showing our house. It’s fine because we’re moving at the end of July, so it’s the natural next step. Well, he told us there would be a showing and so I tided up. I made my bed, I put away the clothes, scrubbed a toilet or two. You know, the basics so the showee doesn’t think I’m a total slob.
I was pretty proud of myself.
He showed up and tentatively walked around my house. Before he went upstairs he said, “Is it cool if I go upstairs?” and I nonchalantly said, “Of course. You’re good!” And he continued on his tour. Checking out my house and then he left.
Curious, after he left I went through the house. Was it all “good?” I went through each room, in a post showing scan, to see what he saw. This man. This stranger. I get to my bedroom and what do I see?
My freaking UNDERWEAR hanging over the top of the closet door because I have to hang dry my delicates. Because I have shrinkage anxiety. Some rando dude just went up in my bedroom and saw my underwear. Hibbie. Jibbies.
Even though I “tidied” and I swore I picked up allllll the clothes. I didn’t look up. I didn’t look up to the top of the closet door. And there it was. Draped perfectly on top like NBD. I’m hanging out to dry.
So that happened.
But then this happened. Mustard and Herb Shrimp. And all my underwear embarrassment disappeared into the silly box labeled embarrassments past. This is one of those throw together meals that afterward I thought, “why didn’t I picture and record my every move in this recipe process?” So I made it again and I ain’t complaining.
I didn’t like mustard mustard until I was about 28. It started with honey mustard in my early 20s. I think they call it the golden gateway. One thing led to another and here I am throwing it on my shrimp. And I couldn’t be happier about it. So let’s make some Mustard and Herb Shrimp:
Melt some coconut oil in a large pan over medium high heat. Once the oil is hot, after about a minute, throw 2 cloves of minced garlic into the pan and sauté another minute until fragrant.
Add the peeled and deveined shrimp. Trust me on this and just buy them peeled and deveined. It’s basically torture doing it yourself.
Add the chopped herbs and cook the shrimp 3 minutes until the bottoms turn pink. Then, flip the shrimp and cook another 2-3 minutes.
Once the shrimp are pretty much done, add the spicy brown mustard and toss until the shrimp are coated. Turn off the burner and allow to sit for 30 seconds in the pan before transferring them to a dish.
I ate them piled high on some shaved Brussels 🙂
- 2 tablespoons refined coconut oil
- 2 cloves garlic, minced
- 5 leaves sage, chopped
- 3 sprigs thyme, removed from stem
- 1/2 lb. shrimp, peeled and deveined
- 2 tablespoons spicy brown mustard
- Melt some coconut oil in a large pan over medium high heat.
- Once the oil is hot, after about a minute, throw 2 minced garlic cloves into the pan and sauté another minute until fragrant.
- Add the peeled and deveined shrimp.
- Add the chopped herbs and cook the shrimp 3 minutes until the bottoms turn pink.
- Flip the shrimp and cook another 2-3 minutes.
- Once the shrimp are pink all the way through, add the spicy brown mustard and toss until the shrimp are coated. Turn off the burner and allow to sit for 30 seconds in the pan before transferring them to a dish.
Serving : Calories 274; Fat 16.1g (Sat 13.7g); Protein 26.2g; Carb 3.6g (net carb 2.9g); Fiber 0.7g; Sodium 398mg
I know you guys will love this as much as I do!! Enjoy! xo
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