MAM'S MEALS

1 tbsp. vegetable oil 2 cloves garlic, minced 2 carrots, peeled and finely chopped 1 green bell pepper, finely chopped 1 lb. shrimp, peeled and deveined 3 c. cooked white rice 1 c. frozen peas, defrosted 2 tbsp. soy sauce 2 tsp. sesame oil 1 large egg, whisked sriracha, for serving 2 tbsp. Sliced green onions In a medium skillet over medium heat, heat oil. Add garlic and stir for one minute. Add carrots and peppers and sauté, 3 minutes, then add shrimp and cook, 4 minutes, stirring occasionally. Stir in rice and peas and and season with soy sauce and sesame oil. Sauté for 2 more minutes. Push rice to one side of the skillet and add the egg. Stir egg constantly until almost fully cooked, then fold into rice mixture. Garnish with Sriracha and green onions and serve.

4 Tablespoons  Butter 2 Tablespoons  Olive Oil 1/2 whole  Medium Onion, Finely Diced 4 cloves  Garlic Cloves, Minced Or Pressed 1 pound  Large Shrimp, Peeled And Deveined 1/2 cup  chicken broth 2 tbsp lemon juice 2 dashes  Tabasco   Salt And Freshly Ground Black Pepper, To Taste 8 ounces, weight  Angel Hair Pasta   Parsley, To Taste 1/2 cup  Grated Parmesan Cheese Boil water for pasta; have it ready. Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Add lemon juice, broth, butter, salt and pepper, and hot sauce. Stir and reduce heat to low. Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water. Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it ...