During Lent season, my family eats more seafood than ever, and I am constantly trying to come up with easy dishes for those Fridays. I was home alone last weekend so no fussing kids over meal time to worry about.
I don't like to cook, but I do have to eat! Eating out too much gives me stomach ache, plus not very satisfying to my taste.
Gather Your Ingredients
- 2 bunches of watercress, washed, and cut into halves
- 2-3 handfuls of bean sprout, washed
- 1/4 teaspoon of finely chopped garlic
- 20-25 medium shrimps, peeled
- 1/2 sweet red pepper, sliced in strips for color
- Salt and pepper
- Cooking oil
In a deep pot, add about 1 teaspoon of cooking oil, chopped garlic, and shrimps on medium high heat until shrimps turn color. Then add in your red pepper, watercress, and season them with salt and pepper according to your taste. Cover with a lid for about five minute or until the watercress tender.
Add in your bean sprout and give it a thorough stir. By now, your shrimps should be cooked to perfection, and not overly done. Season it as you go!
Watercress can be mixed in salad and eating raw. They are an excellent source of vitamins B6, manganese, carotenes, fiber, iron, copper, calcium, B1, B2, and E.
Bean sprouts are inexpensive and contain a concentration of vitamins, minerals, and enzymes.
- Substitute watercress for spinach if you like
- Bean sprout and watercress are very cheap
- Substitute shrimp for beef, chicken, or pork if you are not fasting
- Health benefits are amazing for these two vegetables
- Financially affordable