Shrimp with Carrot Ribbons and Coconut

I am finally organizing the 3 years worth of recipes that I had accumulated in a large laundry basket.

I have photo albums with the sticky-pages for the small cards and clippings, and binders with plastic sheet protectors for full pages.

Having run out of supplies, I made a Wal-Mart run.

It was Chris' evening at his grandmother's, so I was going to be alone and could make whatever I wanted for dinner, without having to work around his fussiness. So I got a 14-ounce bag of frozen cooked shrimp for $5, went home, and invented this recipe.

I got the cooked shrimp because it requires less effort than raw.

I cut the carrots into ribbons with the peeler because they cook quickly and it's less time-consuming than dicing.

Also, it looks pretty, and carrot ribbons are also nice tossed with fettuccine or linguine.

Shrimp with Carrot Ribbons and Coconut

½ lb. frozen cooked shrimp

2 TBSP olive oil

3 scallions, diced

¼ cup fresh parsley or cilantro, diced

2 medium carrots

juice of 1 lime

about 1 tsp Goya Adobo with cumin

about ½ tsp black pepper

(I sprinkled the seasonings directly from the containers over the food.)

½ cup unsweetened shredded coconut

Run shrimp under cool water and let sit in colander to drain and partially thaw while doing the following steps.

Peel the carrots. Using the peeler and the same peeling motion, cut the carrots into ribbons.

Heat olive oil in large skillet over medium heat. Sauté scallions and parsley until the scallions are translucent, stirring frequently.

Add shrimp to the pan. Add the carrot ribbons. Both will take the same amount of time to cook. Thoroughly squeeze the lime over the pan, stir. Let cook about 3 minutes. Add the coconut, adobo, and pepper, toss to thoroughly mix. Cook for about 5 more minutes, or until the shrimp is heated through.

Serve over brown rice.

Serves 2

(But I ate both portions. Delicious.)