Shrimp with Chardonnay

Oh Yum!

Looked in the freezer for something to make.

I had peppers, butternut squash, corn and raw shrimp.

This is what I made.

1 cup cooked and cubed Butternut squash
1/2 cup Corn
1 cup Peppers
1 container Rice
1 can Black Beans
12 Frozen Shrimp

Saute shrimp in a tsp oil. Salt, pepper, chili lime, red pepper flakes. Flip when begins to turn pink.
Add 1 oz Chardonnay and 2 TBS G. Hughes mustard sauce. Set aside.

Stir fry everything else with salt, pepper, chili lime, garlic, parsley, Italian seasoning. Spoon into bowls.

Top with shrimp and sauce.

4 pts Blue