MY VERSION OF SHRIMP SHEPHERD’S PIE (or Pastelon de Papas) MIXED WITH MUSHROOM AND A SIMPLE SPINACH CHERRY TOMATO AND FETA SALAD

Summers are definitely hot and I love them. However, since there are so many activities to do between sunrise and sunset, my strategy is to enjoy every minute of it because I know that this nice season is not going to last forever. Mr. snow and Mrs. ice are around the corner and at times they come to visit some of us with a vengeance, smile.
 
So, yes, I love to have tons of fun but I also love to make fast, delicious and nutritious meals. Very rarely I take more than 30 minutes making a complete meal and when I do, it better be one of my grandma or my mother’s recipe, like, “Pasteles” or Empanadillas; two time consuming recipes, however, out of this world delicious. For now, let’s just stick to my crazy version of Shrimp Shepherd’s Pie. Who would have thought?
 
Approximate Prep and Cooking Time: 25 Minutes
Approximate Cost: $14.00 or $3.50 per serving.
Servings: 4
 
Ingredients
½ lb. super large raw shrimp (3 per serving) ($4.00)
3 large red potatoes ($1.50)
10 Baby Bela Mushrooms ($1.45)
3 tbsp. Angie’s Dry Seasoning, see my link below or use your favorite (.60)
1 chopped onion (.50)
8 cloves of garlic, chopped (.25)
¼ cup Olive Oil (will not use it all, but you need it for the salad, potatoes & shrimp (.70)
10 Cherry tomatoes (.70)
2 cups Spinach ($1.50)
¼ cup Feta cheese chunks ($1.45)
Angie’s Vinaigrette, see my link below or use your favorite ($1.00)
2 Scallions (.35)
 
Directions
 
Peel and dice the potatoes in bite size pieces, so they cook fast. In a saucepan with water boil them until tender but not mushy. Drain and set aside.
 
Prepare the salad. In a glass bowl add 2 cups of spinach, ½ cup of clean and sliced cherry tomatoes, the vinaigrette, the dry seasoning to taste, toss and add Feta cheese.
 
Season the shrimp to taste.
Pan- sear the shrimp and mushrooms for few minutes. Do not overcook the shrimp.
 
In a sauté pan cook the chopped onion and garlic, add the cooked potatoes, dry seasoning to taste, and finally, the cooked shrimp and mushrooms. Toss well and add more olive oil and /or dry seasoning as needed. Serve. Garnish with chopped scallions.
 
MY LINKS:
 
Angie's Vinaigrette::http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings