Because the weather was kind of meh, we jumped into the car and headed for Wegmans by way of Target, Panera, TJMaxx and Bon Ton.
I saw a woman in a turquoise polyester pantsuit.
I had a tall soy latte.
I said “Hi” to one of my yoga students in Target.
I had black bean soup at Panera.
I bought a lipstick that looks like a crayon in Bon Ton.
By the time I got to Wegmans, I was whoah, kinda done.
I picked up a bag of frozen shrimp, a box of couscous, a bag of snowpeas, and a piece of ginger root, in addition to the other stuff on my list, and made this for dinner:
It was fast and easy and yum. After the turquoise pantsuit, it was all I had the energy for.
Gingery Shrimp and Couscous
1 tablespoon olive oil
1 large yellow onion, finely chopped
3 tablespoons finely chopped ginger
1 cup white wine
1 pound shrimp, peeled and deveined
8 ounces snow peas, cut in half on the diagonal
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 10 ounce box couscous
Heat the oil in a large skillet over medium heat. Add the onion and cook until golden brown. Stir in the garlic and ginger and cook 2 minutes. Add the wine and bring to a boil. Nestle the shrimp in the onions and simmer for 2 minutes. Add the snow peas and stir to combine. Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes. Add salt and pepper. Meanwhile, cook the couscous according to direction. Spoon the shrimp and snow peas over mounds of couscous on a plate and serve.