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Garlic shrimp over spaghetti squash - Fit Paleo MomFit Paleo Mom
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Garlic shrimp over spaghetti squash

I said I wasn't going to freak out about this hurricane, but everyone I see is freaking out, so it's making it kind of hard to remain calm. It doesn't look like it is going to be that bad in my town, but I must be missing something because people are acting like its the end of the world. I did go to the grocery store and get a few things just in case I can't make my daily trip to the grocery store tomorrow or Thursday because of the weather. If we don't have electricity I will just have to live like real cave woman. School is closed for the kids for the next 2 days, so we are going to have to hunker down and keep ourselves busy.
Tonight for dinner I came up with this meal by basically just using what I had in my fridge. It was really good too.
To make it you will need:

2 lbs of peeled shrimp
3 cloves garlic
3 tablespoons ghee
1 onion, chopped
1 orange or yellowbell pepper, chopped
2 cup mushrooms, chopped
Salt and pepper
Toni's seasoning

preheat oven 375, cut spaghetti squash in half and place face down on a baking sheet. Bake in oven for 40 minutes or until soft enough to scrap out with a fork.
After you peel the shrimp, place them in a bowl and season them with Toni's
Melt ghee in a large skillet. Next add onion, bell pepper, garlic, and mushrooms and let sauté until lightly brown. Now add shrimp and let all cook together until shrimp are pink and vegetables are browned.
Scrap spaghetti squash into skillet with vegetables. Add last tablespoon of ghee and mix everything together. Let cook a couple more minutes to blend all favors.

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