Counting Every Blessing
Sunshine Nursery Tour
Blueberry Zucchini French Toast
I'm Becca - mom to three cute kiddos, professional photographer, chocolate addict, in love with all thing wildflowers, and (most importantly) a sinner saved by grace through faith!
I have always hated seafood… be it tuna, shrimp, eel (yeah… I thought it was good till I knew what it was!) and just plain “fish”. It wasn’t until about a year ago when Isaac took me to Red Lobster and I tried some tilapia. I can’t say that I was hooked, but I CAN say that I realized fish isn’t as bad as I thought it to be.
When my family and I went to Colorado last summer, I began loving fish. Nothing quite beats eating some fresh rainbow trout I caught and gutted myself!
Since then I have tried some tilapia recipes (I’m still too scared to venture out much more), some have been good… some not so good. I’ll post some of the good recipes soon!
As for my dinner last night, I think shrimp has finally won me over! I’m almost glad I didn’t fix more than I did, because I would have eaten it all. The tangy lemon, mixture of herbs and grill flavor were the perfect combination for the shrimp! This was definitely an Isaac-approved dinner… Too bad it was a dinner for one (sad music starts now).
On a side note, I used pre cooked shrimp for two reasons.
1. The last time I tried to cook shrimp for Isaac, it ended up being half raw and nastaaaaay
2. I feel safer going out of my comfort zone when I don’t have to worry about making sure the food is properly cooked.
3 oz peeled, deveined and cooked shrimp
juice from 1 lemon
2 tsp olive oil
1/2 tsp minced garlic
1/2 sprig fresh rosemary chopped
1/4 tsp dried thyme (fresh is best, though!)
salt and pepper to test
Marinate the shrimp in the lemon juice mixture for 20-30 minutes.
Grill until the shrimp is heated through and it begins taking on a grilled color. Overcooking will result in dry, weirdly textured shrimp meat! You don’t want that!
And voila! You’re done. Easy peasy, and a deliciously nutritious meal that can be made quickly after getting home from work.
I also included some brown rice and grilled asparagus. They paired perfectly with the shrimp! The rice was cooked according the directions I found here, and I tossed the asparagus in some olive oil, garlic salt and Mrs. Dash Original blend before grilling it until tender.
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