Shrimp and Veggie Mei Fun

Since choosing to try out the “gluten free” fad in order to stay healthy and fit… it has really limited my choices when we eat at a chinese food restaurant. Luckily I am not gluten “intolerant”, and I do not have celiacs disease. I cannot imagine how hard that would be!! It’s mainly a choice and I do have a bit of cheats here and there. One thing I learned is that there is wheat in some soy sauce! I also learned that some chinese restaurants do use flour to thicken some of their sauces! With trying to be “good” on my diet I was pretty choosy about what I would order. I have found a new favorite though!! Mei Fun!! It is similar to chow mein, but it is made with gluten free rice noodles and loaded with yummy vegetables! It’s actually one of the less expensive dishes on the menu as well! WIN! Like anything though, I like to attempt to make it at home to see if I can do it. Always worth trying I say! (By the way… I did attempt egg drop soup for my husband. I’ve been told to stop trying, it’s not good when I make it. HAHAHAHAHA! So… I can NOT make egg drop soup. If anyone has a tried and true recipe without any food dyes, etc. please let me know.)

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Ingredients:

1. 3 TB olive oil
2. 1/2 pound medium/jumbo shrimp
3. 3-4 oz. sliced deli ham chopped
4. 1/2 green bell pepper diced
5. 1 tsp minced garlic
6. 1 small zucchini sliced thin and cut up
7. 5-6 baby carrots julienned (you can also use 1-2 large carrots)
8. 8.2 oz. rice noodles (I used these: Vermicelli Rice Noodles), soaked in warm water for 30 minutes to an hour (use kitchen shears to cut the noodles to about a 10-inch length so they don’t bunch up when stir-frying)
9. 1 tsp garlic powder
10. 1   – 2 TB dry white wine
11. 1 tablespoon seasoned rice vinegar
12. 1 teaspoon soy sauce (gluten free options available, or try Aminos!!)
13. 2 tsp sesame oil
14. 1/2 cup frozen peas
15. 1 cup frozen french green beans cut to shorter bite size pieces
16. 1/4 sweet yellow onion diced
17. Salt and pepper to taste

****Be sure to start soaking the noodles about an hour before you’re ready to start preparing the rest of the dish.

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Instructions
  1. Start by preheating your oven to 400 degrees F. At the same time, place your noodles in a large bowl of warm water and soak.
  2. Place 1/2 pound jumbo shrimp on lined baking sheet and drizzle with olive oil. Sprinkle with garlic powder and salt and pepper. Bake for 12-15 min from frozen.
  3. Heat 2 tablespoons olive oil in your wok until it just starts to smoke. Add the ham and stir-fry for about 20 seconds. Add the onion, garlic, and pepper,  carrots, green beans and zucchini and stir-fry for another minute. The heat should still be high, and you should be stirring constantly. You want enough sizzle to produce that “wok hay” (literally translated to: ‘breath of the wok’) flavor. (this description taken from : Mei Fun Noodles )
  4. Add the soaked noodles and give everything a good stir. Toss in the shrimp and stir-fry until the noodles are heated through–about 3-5 minutes.
  5. Add the dry white wine, rice vinegar, soy sauce, and sesame oil. Mix well. If your noodles begin to stick, the skillet is probably not hot enough. Just use your spatula and make sure to scrape anything off the bottom of the wok so it doesn’t burn!
  6. Finish with the frozen peas. I toss them in to JUST barely heat them so they will “pop” when you bite into the baby peas. Serve! If you want a bit of spice, you can add sriracha or some pepper flakes to the top.

This will possibly be replacing my take-out! It was SOOO good!!!

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If you find yourself craving some take-out, but want to be a bit careful, give this one  a try! It’s delicious, not greasy, gluten-free and you’ll want it over and over again!

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And now, for the song of the day:

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Mexi-Lime-Cilantro Rice with Shrimp

Sometimes I run low on ingredients. I know it seems weird if you’ve even seen my shopping lists… but I only go shopping every 2 weeks (Unless I poorly plan and run out of an essential like butter or milk). So, towards the end of the two weeks, if I have been cooking outside of my meal plan… I don’t always have all of the ingredients for my meal plan! AH! That happened last week and I had to go scrounging on pinterest for a recipe that had shrimp and rice… that wasn’t something I’d made a million times. I found this recipe: Cilantro Lime Black Bean Rice and Shrimp . I of course made my alterations and made my own recipe out of it, especially because I have a food blog… you gotta change at least 3 things to make it your own! The plus side? It took me less than 30 minutes to make! Give this one a try, and ENJOY! You can even make it less or more spicy, to your taste. Throw some jalapenos in there if you want!

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Ingredients

Shrimp
    • 2 tablespoons olive oil
    • 1 pound raw, frozen (wild caught) shrimp, peeled and deveined
    • 1/2 tsp garlic powder
    • 1/4 teaspoon salt
    • 1/4 fresh cracked pepper
Rice
  • 1 cup of water
  • 1/2 cup uncooked basmati rice (depending on how many people you’re going to serve. Adjust according to amount of people you’re cooking for. This is for 4 people. Remember, if you increase amount of rice, also increase amount of water!! 2 parts water to 1 part rice)
  • 1/4 teaspoon salt
  • 2 tablespoons lime juice, freshly squeezed + extra
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/2 cup fresh cilantro, chopped + extra

Remaining Ingredients

  • 1/2 cup frozen corn
  • 1 ripe avocado diced
  • 1/2 can fire roasted diced tomatoes with green chilis
  • 1/4 chopped sweet onion
  • 1/4 tsp minced garlic
  • diced bell pepper (I used red)
  • 1 TB butter

 

Instructions

Rice
  1. Start this first!! Rinse the rice well either in a bowl or in a mesh colander until the water runs clear. Then put into a rice cooker, or a sauce pan and cook according to directions on package. Once rice is done and completely cooked, pour into a mixing bowl.
  2. Mix in the lime juice, salt and cilantro and set aside.
Shrimp
    1. Preheat oven to 400 degrees F.
    2. Line pan with parchment paper or aluminum foil.
    3. Drizzle shrimp with olive oil and sprinkle all of the seasonings evenly over the top.
    4. Dollop the butter over the tops of some of the shrimp.
    5. Bake at 400 for 12-15 minutes or until cooked through, circled up tightly and no longer transparent in the middle. (Depending on size of shrimp. I usually use medium to jumbo shrimp).

Rice Skillet Mixture

  1. Add the butter, black beans, onions, diced bell pepepr, and corn into the skillet. Sautee until the onions are translucent and add the salt, pepper, garlic and the 1/2 can of diced tomatoes with green chilis. Pour in the cilantro lime rice and stir to properly combine. Sprinkle in the fresh cilantro and top with the shrimp once cooked. Garnish with more cilantro and a bit of avocado!

ENJOY!!!!

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And now, for the song of the day:

Baked Lemon Shrimp Over Kale and Spaghetti Squash

So, there were tornado warnings in my area today… what am I supposed to do with that? I’m from Minnesota, where there honestly are tornado warnings… ALMOST every summer… I think… The thing that’s different is that in Minnesota, we had basements. Some basements are FULLY underground cement basements with little to no windows. Those felt safe when something like a tornado warning came up. Here, um…. downstairs bathroom? I was all like: “Ok kids, get in the bathtub… I am now going to cover you like you’re in a FORT with the couch cushions!”. Yeah. I’m weird. They loved it though! Hahaha! After the warning had lifted and we could come out of the bathroom, they begged to stay in the “FORT”. So, happily to say, nothing happened and all was good! 🙂

After the drama, I needed to get dinner together! I was craving pasta, so what’s a good alternative?! SPAGHETTI SQUASH! Why not throw in some shrimp and kale to make it extra delicious?!

So, this could be called shrimp scampi, it could be shrimp over lemon spaghetti squash… all sorts of things… So I just went with a descriptive title. Then you know what you’re getting!

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INGREDIENTS
  • 1 Medium spaghetti squash
  • 1½ lbs shrimp, peeled, deveined and tails still on (Trust me, get it peeled and deveined… it took my husband an HOUR to clean, peel and de-vein these stupid shrimp!)
MARINADE FOR THE SHRIMP:
  • 2 Tbsp unsalted butter, melted
  • Zest of one large lemon
  • juice of 1 lemon
  • 1 tsp minced garlic
  • 1 onion diced
  • 2 cups chopped kale
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 TB balsamic vinegar
  • 2 TB grated parmesan cheese
  • 3 TB shredded parmesan cheese
  • 2 TB olive oil
INSTRUCTIONS:
First, you MUST get the squash going in the oven!
  1. Preheat oven to 400 Degrees F
  2. Cut the squash in half lengthwise, scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place face down in a small glass baking dish. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in 1/4 cup of the SHREDDED parmesan cheese. (If this is done before the shrimp, cover the bowl with tin foil.)
Make the marinade:
  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, onion, lemon juice, lemon zest, salt, pepper, balsamic vinegar and parmesan cheese. Pour the marinade over the shrimp and let sit for 20 min if possible. I personally did not have time, and put it straight into the oven! 🙂
  3. Bake the shrimp at 400 degrees F for 12 minutes (or until cooked through an no longer translucent)
MAKE
  1. Quick saute the kale (if you choose to add it) in 2 TB butter and some chopped onions… only takes about 5-8 minutes. Make sure you wash it first, and chop it into bite size pieces and REMOVE the center “vein” of the stems. Add the kale to the bowl with the spaghetti squash/cheese mixture.
  2.  Remove the shrimp from the oven and put the shrimp on top of the spaghetti squash/kale mixture and sprinkle with grated parmesan and black pepper and serve IMMEDIATELY!

And….:

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This seriously has SO MUCH FLAVOR!!!!!

LOVE LOVE LOVE LOVE!

I am actually looking forward to eating the leftovers tomorrow!! YUM!

And now, for the SONG OF THE DAY! 🙂

It’s a song by Nicole Nordeman that always does a great job of reminding me what my Savior did for me!

Spicy Shrimp and Andouille Sausage Over Corn Cheesy Grits

I’ve been missing blogging! This last week after traveling, my grocery budget was VERY small, and we ate A LOT of leftovers. Sometimes that happens! Gotta clear out what we’ve got in the freezer and pantry. I am so thankful that we have that luxury too. So thankful!

So after using up a lot of leftovers I got to start fresh with my food planning! I did have a couple of things to finish up though: Andouille sausage and a bit of shrimp. I thought… why not combine those?? What can I put those on to make a filling and delicious dinner… because those 2 things by themselves, or even together isn’t quite filling enough… THEN, I found a bag of corn grits in my freezer! Voila! Dinner!

So, this dish doesn’t take that long at all, 30 min start to finish and dinner is on the table!

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This serves 3-4 people (depending on size of servings)

Ingredients:

2 “links” andouille sausage (they usually come in a pack of 4. If it comes in a large single link, you could use just half… or use all of it and double the remainder of the recipe) sliced into “medallions” or small bite size pieces
1/2 pound of shrimp
3 cups chicken broth
1 cup corn grits
3/4 cup shredded cheddar or the mexican blend cheese
3-4 TB butter
1 TB olive oil
2 tsp cajun seasoning
salt and pepper to taste

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You want to start by preheating your oven to 375 degrees (do not use convection if your oven has that option). Then, pour your chicken broth into a sauce pan and bring to a boil. Add your corn grits and cook to the directions on the packaging.

Once the grits have started, take the shrimp (I bake them from frozen) and place them onto a foil lined baking sheet. Make sure that if your baking sheet doesn’t have raised sides, to make your tin foil have the sides up to make sure none of the juices spill over in your oven. Lay the shrimp out onto the foil in a single layer, drizzle with olive oil and then sprinkle the cajun seasoning generously over the shrimp and make sure they are evenly covered. Dot the tops with a bit of the butter (about 1 of the TB) and place into the oven and bake for 12-13 min (depending on the size of your shrimp).

When the grits are close to finished (usually takes 25 to 30 minutes for a thick and creamy consistency) and you are about to take the shrimp out of the oven, drizzle about 1 Tb olive oil into a skillet and place the andouille sausage into the heated oil in the pan. Cook until hot all the way thru and a bit browned.

When the grits are done, remove them from the heat and add 1-2 TB butter, and 1/2 cup of cheese and stir until incorporated. Add salt and pepper to taste. Serve the grits immediately and top with some of the shrimp and sausage. Garnish with a sprinkle of cheese over top each bowl and enjoy the spicy flavorful heat!!!

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As much as I usually don’t like anything spicy… this was SOOO GOOD! I didn’t think I liked grits either… but if this is what they are supposed to taste like, I’m sold! YUM!

Try this one for a spicy, warm, comforting dinner that’ll fill you right up!

And now, for the quote of the day:

❤️

Oven Roasted Broccoli and Spicy Shrimp

So, I haven’t posted in a while… we very spontaneously went out of town to visit my husband’s grandfather. We have been asking him if we could visit him for a while and he would always come up with a reason we couldn’t visit: hurricane season, ebola… etc. You get the gist. Well, my hubby was talking to him and he said we could come and visit, but only of we came before June 1st (hurricane season)! So… we packed up and drove 8 hours and spent the weekend with him! He is 95, and we felt like… you never know how many more visits we will be able to make, so we went down to visit him! I did cook quite a bit while I was down there, but did not document any of it… but these are a couple of dishes I made before and after the trip!

Oven Roasted Broccoli and Spicy Shrimp

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Ingredients:

1/2 lb peeled and deveined wild Caught Shrimp (I used TJ Argentinian Red Shrimp)
2 TB unsalted butter
1-2 cups frozen (or fresh) broccoli
1/4 tsp Himalayan sea salt
1/4 tsp fresh ground pepper
Drizzle of olive oil
1/2 tsp Cajun seasoning (Emeril’s Bayou Blast is great!)
1 TB lemon juice drizzled over top
Parmesan cheese if desired

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Directions:

Preheat the oven to 375 degrees. Line a baking sheet (that has a raised lip… like a cookie sheet) with tin foil and either grease with a bit of butter or cooking spray. Put raw shrimp and broccoli in a bowl and toss with the ingredients until well coated. Spread so there is a single layer out on the baking sheet. Place in oven for 12 to 15 minutes until shrimp is cooked thru and no longer translucent, but also not over cooked. Remove and squeeze a bit of lemon juice over top and serve immediately.

Enjoy! This one is a quick and easy filling dinner. Serve it over rice, as is, or with a bit of fruit! This one was delicious!

And now, for the quote of the day:

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Creamy Tomato and Shrimp Pasta

Last night we eat dinner late. So bad. I read a few different blogs about healthy eating, especially my FAVORITE : http://www.dietitiancassie.com/ . Do I follow all of her rules? No. Should I? Maybe yes… maybe no? Everyone’s body is different. But she is very smart and has a lot of good information on how to naturally keep our bodies healthy, and how to think about food and what we put into our bodies completely differently than what we’ve been taught… and stay healthy! Check out her page!!!

Anyways… back to eating late. I know I shouldn’t have dinner that late… but I was making a blanket for my daughter, Madilyn and I was almost done crocheting it and I looked up and it was almost 8:00 and I hadn’t started dinner! Woops! Luckily it only took me 20 minutes to make from start to finish… so… pretty darn good!

This one is simple, full of flavor, quick and very filling. Yes, it does have pasta. I, of course, am steering you to Dietitian Cassie’s website and she’s pretty much grain free… and here I am writing a blog post with pasta in it. But… still read her blog. And.. decide for yourself what to eat…. ? 🙂 But… for me? I eat carbs/grains 1 time per day MAX, if not less often. I try my best to fill up on veggies and protein during the day… which really works for me! I’m not starving and HANGRY come dinner. I also have go to healthy fat, high protein snacks that I grab while I’m cooking that really help. I love celery with 1 TB sunflower seed butter. Also, when I am having a sugar craving, I grab 1 or 2 of these Butter Mints: http://empoweredsustenance.com/stop-sugar-cravings/ . Lots of good ideas!! 🙂

Here’s the delicious… pasta filled, quick and easy dinner recipe with some amazing and tasty shrimp:

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for 3-4 servings

Ingredients
  • 1/2 lb shrimp (I used Trader Joes Argentinian Red Shrimp) (cooked and deveined)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/4 onion, chopped (about 1/4 cup)
  • 1/2 tsp minced garlic
  • 1/8 tsp cayenne powder
  • 2 TB parmesan cheese
  • ¼ tsp red pepper flakes (I used this on a garnish on my husband’s bowl since it’s too spicy for me… but he loved it)
  • 1 tbsp fresh chopped parsley
  • 1 can diced petite tomatoes (with the juice in the can as well)
  • squeeze of fresh lemon juice
  • ¼ cup white wine (I used a Riesling… just use your favorite)
  • salt & pepper to taste
  • ¼ cup heavy cream
  • spaghetti noodles
  • fresh parmesan for garnish
  • fresh parsley for garnish

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Instructions
  1. On a baking sheet, place the shrimp (I do mine from frozen) on a foil lined sheet. Drizzle with olive oil, splash of white wine, a bit of lemon juice and salt and pepper. Place in a 375 degree preheated oven and bake for 12-15 minutes (depending on size of shrimp).
  2. While the shrimp is cooking, in a skillet, melt the butter with the olive oil, and saute the onions and garlic until soft.
  3. Add a squeeze of fresh lemon juice, cayenne powder, can of diced tomatoes, white wine and salt & pepper.
  4. Cook until the liquid is reduced to half.
  5. While the tomato mixture is simmering, boil the spaghetti noodles according to the package directions.
  6. Once the tomato mixture is done simmering, add the shrimp back into the sauce, stir and remove from heat.
  7. Stir in the heavy cream and the 1/2 of the parmesan cheese.
  8. Toss the tomato and shrimp sauce with spaghetti noodles.
  9. Garnish with fresh parmesan, red pepper flakes and fresh parsley
  10. Serve Immediately
  11. ENJOY!

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And now, for the quote of the day:

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Creamy Lemon and Shrimp Orzo Pasta

Yesterday was my daughter’s birthday. On birthdays in our household, the birthday person gets to choose the food that is eaten the WHOLE day! Yes… our family does, at times, revolve around food and meal time. We enjoy eating! So… needless to say, I think we ate out all 3 meals yesterday and cooking was not happening! HA! My little girl LOVES to eat out. We eat out maybe 3 or 4 times a month, so I guess it’s exciting still?? At least she does say she likes my cooking, so still a win.

So I figured I’d make a yummy lunch so that I could post today. This one is delicious too. I’m gonna be full for a few hours on this! No needing a snack this afternoon like usual!

You can make this for a lunch, or have bigger portions for a summery refreshing dinner out on your back porch on a summer evening. Doesn’t that sound delightful? For some reason when I think of lemon and shrimp I think: outdoors, sunshine, summer, hanging out on the porch on my Outdoor Furniture. I eat those two ingredients all times of the year… but this dish just made me think summer. YUM!

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This makes 3-4 servings

INGREDIENTS

For the shrimp:

  • 1/2 lb. medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 TB butter
  • 1/2 tsp Garlic Powder
  • dash cayenne pepper

For the Lemony Orzo pasta:

  • 1/4 cup diced onion (about 1/4 of a small yellow onion)
  • 1/2 teaspoon dried oregano
  • 1/2 to 3/4 cup Orzo pasta
  • 1 cups Organic Chicken Broth
  • 1/4 cup water
  • 2 TB lemon juice
  • zest of 1 lemon
  • 1/2 cup frozen peas
  • 2 TB heavy cream
  • 1/4 cup grated Parmesan Cheese
  • 2-3 TB fresh parsley chopped

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INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • Season shrimp with salt and pepper, garlic powder and cayenne. Toss with olive oil and place onto a Aluminum Foil
    lined Cookie Sheet (with a lip on each edge, or curve up all edges of the tin foil to catch all of the juice and liquid from the shrimp)
  • Bake shrimp at 375 for 12-15 min, depending on size of shrimp. Make sure white and cooked all the way thru, and pink on the outside. No more transparent parts of the shrimp.
  • While the shrimp is cooking in the oven, heat olive oil in a large Skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. (FYI, IF you do actually have a cast iron skillet, check out this cleaning tool: Cast Iron Cleaner
  • Stir in chicken broth and 1/4 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in lemon juice and cooked shrimp that you have removed from the oven and set aside. Sprinkle with Parmesan and stir and remove from heat. Add the frozen peas and the cream and stir in.
  • Serve immediately garnished with fresh parsley and a bit of shaved parmesan cheese.

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Oh me oh my. Soooo good!

Give this one a try for SURE!

And now, for the quote of the day:

YOU MAY BE Pretty, AND YOU MAY BE Talented, BUT NOBODY WILL REMEMBER THAT IF You’re mean. -Katie Holmes

Shrimp over Mashed Cauliflower – PFC, Paleo, Low-Carb!

There is always a bit of a fad for diets as the years go on. Low-carb does seem to stick around though. There is something to be said for cutting out bread and pasta and definitely seeing results. I love my carbs, definitely, but I do understand the benefits of decreasing the frequency of eating them! So, yesterday I decided to try something I have been nervous to do. Mashed Cauliflower instead of mashed potatoes or grits. Scary huh??!!! But you know what? They were good! I wouldn’t say I couldn’t tell they weren’t cauliflower. I mean, you can tell. But they are creamy, and satisfying! Definitely helps that carb craving! Delicious! Then, when paired with some cajun jumbo shrimp, who could ask for more??!! Protein, a bit of all natural whole fats, AND some “carbs” in the veggies! Perfect! This one is a quick and easy recipe too!

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I’ll try my best to give ingredients and directions and what I used for each separate item.

Shrimp:
  1. 10 frozen jumbo shrimp, shelled and de-veined
  2. 3 tbsp extra virgin olive oil
  3. 1/2 tsp garlic powder
  4. splash white wine (optional)
  5. 1/2 tsp onion powder
  6. dash cayenne powder
  7. 1 tsp Emerils Bayou Blast
  8. Salt and Pepper to taste

Shrimp Directions:

Preheat oven to 350 degrees. Mix dry ingredients in a small glass Bowls or ramekin and set aside. Set frozen shrimp onto a foil lined cookie sheet that has lips on each side like : Cookie Pan

Drizzle Olive Oil over the shrimp and splash with white wine (if desired) and sprinkle the dry ingredients over top of the shrimp and toss a bit to get completely coated. Place into oven and bake for 12-16 minutes until white/pink and cooked through, no longer any transparent parts of the shrimp. Place onto a generous helping of the mashed cauliflower and top with some shredded cheese of your choice!

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Mashed Cauliflower:

1/2 large head cauliflower
2 TB butter
1/4 cup grated Parmesan
1/2 teaspoon garlic powder
1 carton chicken broth (or water if you prefer – vegetarian)
1/4 cup whole fat Greek Yogurt (PLAIN!!!!)
Salt and Pepper to taste

Directions:

Set a stockpot of chicken broth (or water) to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6-10 minutes, or until well done. Drain well. Immediately after, transfer to a large Glass Bowl or plastic bowl.

In a bowl with an hand mixer or in a food processor, puree the hot cauliflower with the butter, greek yogurt, Parmesan, garlic powder, salt and pepper until almost smooth. Then stir with Spatula.

Set aside and keep warm.

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Quickly, for the spinach… if you so desire… it’s just wilted spinach. You toss a LARGE handful of spinach into a skillet with a TB of butter, salt and pepper and a bit of hot sauce… sautee until the softness that you desire…or wiltyness?? 🙂 I just created a word… right? Or not. Whatever.

Oh, and if you wonder what dishes I use… they  are hard to find! My husband and I got them for a wedding gift… but here’s a link just in case you are interested! http://www.overstock.com/Home-Garden/Sango-Splash-16-piece-Dinnerware-Set/4012688/product.html

And now, for the quote of the day:

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Quick Shrimp and Avocado Salad

I needed a quick dinner… something using fresh foods, and low in carbs. Something yummy but also filling, and this salad definitely did the trick! I LOVED it! The natural fats in the avocado and the high protein in the shrimp were exactly what I needed! So fresh and yummy! If you want a nice salad to go with dinner, a quick lunch with leftover shrimp, or even something to put on a hoagie roll, this is it! Try this salad out!

This is for the dressing and the salad.
Also… I usually use this cute little wish when I’m making salad dressing:

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Cute huh? It fits easily into bowls and measuring cups, or whatever I need to fit it into to mix something. Perfect size for little jobs. 🙂

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INGREDIENTS

1 lb. Baked shrimp, peeled and deveined
1 avocado, cut into large pieces
1/2 sweet onion chopped
1/2 cup sweet white corn (thawed frozen or fresh)
1/2 to 1 English cucumber sliced and quartered
Optional handful of grape tomatoes

For the Dressing

¼ cup extra virgin olive oil
¼ cup fresh squeezed lemon juice
1 tsp lemon zest
Dash white balsamic vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon spicy brown mustard
salt and pepper, to taste
Dash hot sauce

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INSTRUCTIONS

Bake shrimp for 12 min at 350 with a drizzle of olive oil and salt and pepper. Remove, set aside. After cooled (10 min), either leave whole, or chop into bite size pieces.
Add shrimp, avocado, and onion, corn, cucumber and tomatoes to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Top with a bit of parmesan cheese if you’d like!
Serve additional dressing on the side. I put leftover dressings in washed glass jelly jars and save it for up to a week in the fridge.
And now, for the quote of the day:

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Hot and Spicy Jambalaya

It was soooo nice out today! We spent a good portion of our day outside and it was glorious! The nice thing about it is that the bees and wasps haven’t rely made an apearance yet, the pollen is not yet out of control, and it’s not sweltering… so we’ve gotta QUICK get in our “outside enjoyment” in! 🙂
Personally I have a lot of requirements to enjoy being outside. I am kind of high maintenance in that area. The awesome thing was that while I was making this dinner, I put a large bucket of water on the back patio that is right by the kitchen window I had open, turned the hose on, and let the kids play till dinner was done! It was awesome not having them whine at my feet while I was cooking!
Now, let’s be honest… if you know me, you know neither me nor my kids ate this. It was waaayyyy too spicy for the kids, and definitely too spicy for me to have more than a taste. I love my husband though, and was so extremely excited to make this for him! It was worth it too, he LOVED it!
So here’s the recipe:

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Ingredients

1/2 pound shrimp peeled and deveined
2 cups chicken broth/vegetable stock
2 tablespoons olive oil
1/2 pound andouille sausage, sliced
1/2 sweet yellow onion, diced
4-6 sweet mini peppers, diced
1 tsp minced garlic
1 tablespoon Emeril’s Bayou Blast seasoning
2 (10 oz. Each) cans diced tomatoes with green chilis
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
2 bay leaves
1/2 tsp red pepper flakes
1 cup long grained white jasmine rice
salt, pepper and cayenne to taste
Juice of 1 lemon plus 2 tsp lemon zest
4 green onions, sliced
hot sauce to taste
Parsley to garnish if desired

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Directions

Heat the oil in a large pan over medium-high heat, add the sausage and cook until browned on both sides, about 5-7 minutes.
Add the onion and peppers and cook until tender, about 5-7 minutes.
Add the garlic and Bayou Blast (or similar) seasoning and cook until fragrant, about a minute or so.
Add the broth, diced tomatoes, tomato paste, Worcestershire sauce, bay leaves, red pepper flakes, lemon juice and zest and rice to the sausage and vegetables, bring to a boil, reduce the heat, place lid on pot and simmer until the rice is tender and the sauce has reduced and thickened to the desired thickness, about 20-40 minutes.
Add the shrimp and fold in. If your shrimp was thawed, remove pot from heat, place lid on and let sit for 10 minutes until shrimp are cooked through. If shrimp are still frozen, simmer in pot woth rest of jambalaya for 10 minutes on low heat until no longer translucent.
Season with salt, pepper and cayenne to taste and served topped with the green onions and hot sauce on the side.

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This is a spicy one! If you like it to hit ya and clear your sinuses out, this is one for you!
Enjoy!
And now… a quote that speaks to the fact that my husband prefers that I do  not go to Target without him… 🙂

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Note: This recipe benefits from more simmer time so if you have the time simmer it for 40 minutes.