Cowboy Butter Lobster Tails

4 lobster tails, split in half lengthwise

1/2 cup unsalted butter, melted
1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
Salt and pepper to taste
Lemon wedges for serving

Preheat your grill to medium-high heat. In a small bowl, whisk together the melted butter, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, smoked paprika, red pepper flakes, parsley, chives, salt, and pepper. This will be your cowboy butter sauce.

Brush the lobster meat generously with the cowboy butter sauce, reserving some sauce for later. Place the lobster tails, flesh side down, on the preheated grill. Grill for 5-6 minutes, then flip and grill for an additional 3-4 minutes, or until the lobster meat is opaque and cooked through. Remove the lobster tails from the grill and brush with more of the cowboy butter sauce. Serve immediately with lemon wedges on the side for squeezing over the lobster..

Grilled Sriracha Shrimp

I make so many variations of grilled shrimp, throwing together whatever spices I am in the mood for. But when I made these as a Christmas appetizer, the consensus was they blew away all the others. Can't go wrong with these babies!

 

{Click Here for Printable Recipe}

4 tablespoons Sriracha

2 tablespoons honey

2 tablespoons fresh lime juice

2 garlic cloves, minced

2 tablespoons chopped fresh cilantro plus some for garnish

1 lb extra large shrimp, peeled, deveined, with tails on

Sea salt & freshly ground black pepper

Combine Sriracha, honey, lime juice, garlic & cilantro in a bowl. Set aside a few tablespoons for brushing the shrimp after they are grilled. Toss the shrimp with mixture & let marinate for 1/2 hour. If there is no time then no worries. 

Thread shrimp evenly among grilling skewers, pouring marinade all over the skewers. Season to taste with salt & pepper. Grill the shrimp over medium high heat for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with remaining marinade that was set aside. Sprinkle with fresh cilantro.

Food for Thought

I know it's messier but I prefer tossing the shrimp in the marinade before putting them on skewers because the shrimp really gets covered well. If you prefer skewering & then brushing the marinade on that is fine too.  If you don't have fresh cilantro, dried works well, just use 1/3 of the amount.

Bang Bang Shrimp

This is one of my new favorite appetizers. But aren't they all?! Because if I am posting it then it's nothing short of delicious aka post worthy.

This appie accompanied the Triple Cheese Mushrooms on Mother's Day when I did nothing but appetizers. They just make me happy. A happy sampling of a little bit of this & a little bit of that. For me, life is a like a buffet of appies, ya never know whatcha gonna get!

These have gained quite the popularity in many restaurants & since shrimp is one of my favorites I knew I had to make them right away. The pan only calls for enough oil to lightly fry the shrimp so don't go thinking of a scary deep fry. This was quite easy & did I mention delicious???!!!!!!!!!!!!!

BANG BANG SHRIMP

{ Printable Recipe Here }

1/2 cup light mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce *
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt & freshly ground pepper
1 1/4 pounds large shrimp, peeled & deveined (I like tail on)

M ake the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt & 1 tablespoon water in a large bowl; set aside.

P repare the shrimp: Heat about 2 inches of vegetable oil in a pan. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch & 1 teaspoon each salt & pepper in another shallow bowl.

W orking in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

T oss the shrimp with the prepared sauce.

{ Food for Thought }

I added quite a bit more chili sauce than what's stated above because I felt there was too much mayo. Just start out with what the recipe calls for & then add more chili sauce & honey according to your own taste. Also, use a good Asian style sauce. 

I also worked in batches so I had a master bowl for all the sauce & then used a separate bowl in which I placed a little sauce to coat each batch of freshly fried shrimp. 

You don't want the shrimp drenched in sauce, just lightly but thoroughly coated.

{ Linking Deliciously to Tempt My Tummy Tuesdays }

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And for Wordful Wednesday, here is something beautiful my boy made for his mama at school.

While other moms were 90 years old & cooked canned beans, he was spot on about everything.

{ Linking to Wordful Wednesdays at Seven Clown Circus }

Hey Hey Old Bay!

I wanted to share a few things I am enjoying lately.

While I absolutely love to entertain & happily obsess over my menu for days & days prior, I don't go crazy with unnecessary gadgets or houseware items. Once in a while, though, I see something that just rocks my apron off & I must have. This, my friends, is one such thing. I am in love with my cooler! 

I already christened Tommy last weekend when I had friends over. The cooler even lifts off so that it can be transported. And you just gotta love the bottle opener! Not only is it pretty but it works well too ~ the ice hardly had melted when we checked it the next morning. 

Onto more things I am diggin'...

Old Bay & Garlic Crab Legs by Live.Love. Eat

{ Printable Recipe Here }

My previous post was for crab legs with an Asian twist that were to die for. I loved them so much I had to prepare them again the same way, stovetop, but with my own special sauce this time. The result was a solo lovefest with just me, 1.4 lbs crab legs, a side of mashed potatoes & a glass of white wine. They were out of this world, better than any crab legs I've had. I even thought of starting my own little crab truck where I serve nothing but crab legs in different sauces.

Can you picture that? BYOB!

Bring Your Own Bib

1.5 lbs Snow Crab Clusters
1/4 cup Extra Virgin Olive Oil

1/2 stick of Butter

Garlic Powder

Old Bay Seasoning

White wine

Prepare the crab as in in this recipe by breaking the crab legs into pieces & removing joints & unnecessary parts. Since this was just for myself I didn't even bother cutting the shell on one side as I did in the last recipe. I did, however, try out the clusters this time. While a part or two were fishy I enjoyed them.

Heat olive oil & butter in a skillet on medium high. When butter is browned & hot, add crab leg pieces. This will make a beautiful sizzling sound. Toss the pieces around to coat in the oil butter mixture. Add a few sprinkles of garlic powder & Old Bay. Use your judgement here. Add white wine, about 1 cup. Toss lightly. Crab legs should warm through over medium heat for no more than 7 minutes. Take off heat & keep covered until ready to indulge.

{ Food for Thought }

1.4 lbs = 2 clusters was perfect for me. If you're preparing for quite a few people, I say plan on 2 clusters per person. And you definitely want to have a seafood/nut cracker & little fork standing by to help you with this.

And one last thing to enjoy....

I had forgotten how much I loved Old Bay Seasoning. So, tonight after  cleaning out my freezer to make room for about 40 lbs of meat I got from my boss who bought 3 cows in an auction, I decided I needed to make french fries that were taking up way too much space. That's what I told myself.

Have you ever just added a few seasonings on hand to spice up your fries? Oh my.....

Cook your fries the way you want. As soon as they are off the heat, sprinkle with sea salt, a little garlic powder & just a bit of Old Bay seasoning. Wow....

Go spice things up a bit & have a great weekend!!!!!!

Linking Deliciously to Tempt My Tummy Tuesdays!

Sweet & Peppered Crab Legs

The original name of this dish from the Food Network magazine was called Spicy Peppered Crab Legs. Since these weren't really spicy & my 6yo boy even loved it, I wanted to give it a more fitting name. Now, let me get on to telling you how much I am in love with this dish.

For years I have been enjoying crab legs, whether out or at home, simply broiled then dipped into butter! So when I came across this recipe that prepared them in such a unique way I had to give it a try. My mom came over for dinner while Dad was away golfing with the boys & since she loves crab legs but doesn't have the patience to crack them, I knew these would be perfect.

My mom & I loved these!!! To top off my excitement of the success, Tristan ended up enjoying quite a few pieces of crab meat that I had picked off & handed to him without the sauce.

This is simply a MUST try. With a little Asian influence, the sauce is just perfect without overpowering & taking away from the sweet subtlety of the crab meat.

SWEET & PEPPERED CRAB LEGS

{ Printable Recipe Here }

3 pounds Alaskan king or snow crab legs, thawed if frozen
Freshly ground pepper
2 tblsp vegetable oil
1 stick unsalted butter, cubed
6 cloves garlic, chopped
10 thin slices peeled ginger
8 scallions, cut into 2-inch pieces
4 red or green jalapeno peppers, seeded & finely chopped
2 tsp sugar
2 tblsp oyster sauce
2 tblsp soy sauce
White rice, for serving

Pull a leg off the cluster (1). You will see it has 2 joints (2 & 3), one on each side. I like to remove these knobby little ends because the meat sticks to them when you crack open the leg. Also, break the claw (4) off then pull the pointy thing (5) out of the claw & discard.

You are now left with a thick leg, a claw & a skinnier leg. Depending on the size of the thick leg you can break it in half or just leave whole. You want 3-4 inch pieces. The skinny little leg doesn’t have much meat in it but just save them & add to the pot. Now, cut along the shell on each piece so the meat can easily be removed after cooking.

Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat. Heat the vegetable oil & butter in a large Dutch oven or skillet over medium-high heat until sizzling. Add the garlic, ginger, scallions & jalapenos; sprinkle with the sugar & cook, stirring, until the mixture is fragrant, about 1 minute.

Add the crab pieces, oyster sauce & soy sauce.

Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top & continue to cook, tossing, about 1 more minute. Transfer the crab & sauce to a bowl. Serve with rice.

{ Food for Thought }

First things first, this was not spicy. My 6yo even ate the meat with no problem.

I usually use the thinner snow crab legs since I find them easier to handle without all the sharp points that king crab has. Also, 4lbs = 9 clusters = 3 hungry people was a perfect equation. While I always pick from parts of the cluster when just serving crab legs with butter I didn’t use the clusters for this recipe nor did it call for it. It's up to you. Some people tend to say the clusters are fishy.

I was running late for this weeknight meal so I just used ground ginger & it was more than OK!

{ Linking Deliciously to Tempt My Tummy Tuesdays }

Marinated Shrimp with Olives

Many posts today will be filled with lots of eye candy & sugary delights for Valentine's Day. I guess I'll be the rebel. That's exciting. Or I can tell the truth which is my sweet offerings were a big flop last night. I tried making these mascarpone mini cupcakes with strawberry glaze from Giada's cookbook.

While the taste was right on, the tops separated from the bottom of the cupcake, even after I cooled them a bit. Apparently, from all the reviews, it happened to quite a few people. Maybe they were too top heavy??? As for the glaze, it had potential. I'll have to modify & try again sometime.

Anyway, I bring you some eye candy in the way of a gorgeous appetizer that is so easy to prepare,  delicious & looks beautiful on the table! I made it for my Dad's birthday dinner along with the Spinach Ricotta Rounds & he was pleased!

MARINATED SHRIMP WITH OLIVES from Taste of Home

{ Printable Recipe Here }

2 lbs cooked medium shrimp, peeled & deveined

1 medium red onion, sliced & separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup Olive Oil or Canola Oil
1/3 cup minced fresh parsley
3 tblsp lemon juice
3 tblsp red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tblsp minced fresh basil or 1 teaspoon dried basil
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper

In a 3-qt. glass serving bowl, combine the shrimp, onion, lemons & olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture & stir gently to coat. Cover & refrigerate for up to 6 hours, stirring occasionally. Discard bay leaf before serving. Yield: 14 servings.

{ Food for Thought }

The original recipe stated to marinate up to 24 hours. I was very surprised by this since seafood marinated in any kind of acidity from citrus or vinegar will destroy its texture. I have done it before & ruined food because the texture is awful. Be on the safe side & only marinate for 4-6 hours. Also, I usually leave the tail on for  shrimp appetizers but since this is mixed with onions & olives I should have taken the tail off for easier eating. 

~ ~ ~ ~ ~ ~      ~ ~ ~      ~ ~ ~ ~ ~ ~      ~ ~ ~

Since Valentine's Day is around the corner I had to share some sweetness with you. Meet my little guy Tristan's friend Emily. They have been friends since they were crawling together. If you think this is cute....

{ birthday party at Disney Fort Wilderness }

Check out their front side...

{ Christmas parade in town }


Happy Valentine's Day everyone!

Brandied Shrimp

Oh Brandy, she's a fine girl. And this, is a fine dish!!!!!!!

This recipe came out of a new Latin cookbook given to me by this woman who has quickly become one of my favorite people in the world. And I am thrilled that 2010 may bring with it our first meeting where I promise to cook for her whatever she wants!!!!!!!!!!!

As for favorite foods, shrimp is at the top of my list. They're light & healthy & with just a few ingredients you can always turn them into something amazing!!!!! This recipe was for a main course with the shrimp served over rice but I decided to serve them alone as an appetizer for Christmas. I was almost going to make these again before posting because of my horrible plating skills.

BRANDIED SHRIMP

{ Printable Recipe Here }

2 tblsp unsalted butter
1 tblsp olive oil
3 garlic cloves, minced
1 lb shrimp, peeled & deveined, tail on
2 tsp Worcestershire sauce
1/8 tsp Tabasco (or more to taste)
1 tsp oregano
Salt & Pepper
½ cup ketchup
2 tblsp brandy
3 tblsp chopped fresh parsley

Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic & cook, stirring often, until it’s fragrant, about 1-2 minutes. Stir in the shrimp, Worcestershire sauce, Tabasco, oregano & salt & pepper & let the mixture simmer until shrimp are partially cooked through, about 1 minute.

Stir in the ketchup & simmer until the shrimp are opaque and cooked through, about 2-3 minutes. Add the brandy & parsley, stirring to combine. Remove from heat & serve.

{Food for Thought}

Whenever serving shrimp as an appetizer like this, I always leave the tails on. They make for easily handled finger food. I used fresh parsley since I had it on hand but if you want to use dried then remember the 1/3 rule. When substituting dried for fresh always use 1/3 of the amount of fresh. So, if needing 3 tblsp of fresh you would use 1 tsp of driedm since there are 3 tsp in 1 tblsp.

And if you love shrimp like I do, you'll love these:

{ Caramelized Chili Shrimp }

{ Asian Shrimp Lettuce Wraps }

Stuffed Cocktail Party Shrimp

Been MIA planning the ultimate 6 year old's SpongeBob Bikini Bottom Birthday pool party (say that 5 times) but it's a fun busy. I can't wait to share with you all the party details because once the party is over I am going to be giving away all the theme decorations, purchased & crafted, for someone who intends to have their own SpongeBob party.

Family is also in town so this weekend we'll be hanging out riverside in a rented cabana with a tiki bar just 20 feet away, kayaking & canoeing & just having fun. Wish me luck as this will be Tristan's 1st time in a kayak. While he'll be in one with me it's always an adventure trying something new.

And speaking of trying new things, I made these shrimp last weekend while the visiting fam was hanging out poolside. I really loved them. They were easy to prepare & I loved how the tail curled over the stuffing as the shrimp baked, making for a perfect little handle. I modified this recipe to be healthier so please see notes below. I was rushing to get back in the pool & never took a pic but these are exactly how they looked.

{Courtesy of Google}

32 jumbo shrimp (about 2-1/2 pounds), peeled & deveined *
2 sticks (8 ounces) salted butter, melted *
One 1-pound loaf white sandwich bread
2 tsp hot sauce (eyeball it)
4 garlic cloves, finely chopped
3 tblsp chopped fresh thyme (about 6 sprigs) *
Salt & freshly ground pepper

Preheat the oven to 425°. Split the shrimp by cutting them lengthwise down the back, stopping just short of cutting them in half. Pat the shrimp dry with paper towels & using a pastry brush, brush them with one-quarter of the melted butter.

In a food processor, pulse the bread into crumbs & transfer to a small bowl. Mix the remaining melted butter with the hot sauce, garlic & thyme. Pour the butter sauce over the bread crumbs, stir to combine & season to taste with salt & pepper.

Place the shrimp, cut side down, on a large, sturdy baking sheet & top with a generous tablespoonful of the bread-crumb stuffing. (The tails will curl up over the stuffing during baking.) Bake in the center of the oven until the shrimp are cooked through & pink in color & the

stuffing is lightly toasted, 15 to 20 minutes.

{Click Here to Print Recipe}

{The shrimp before being put in the oven}

{Food for Thought}

There was no way I was using 2 sticks of butter so I didn't brush the shrimp with butter at all. I only used a total of 1/2 stick of butter to mix in with the breadcrumbs. Then I used a little olive oil to make the breadcrumb mixture come together better. I also brushed my baking pan with olive oil as well. I used dried thyme instead of fresh which was just fine. And I substituted a little whole wheat bread into the mixture. Any stuffing, such as crabmeat, would be great for this recipe as well.

As for the shrimp, my supposed jumbo were more like medium sized shrimp so I only used about a tsp or 2 of the stuffing & lightly patted it down on the top of the shrimp, then baked for only 10 minutes, then turned the broiler on for about 1 minute in order to get the breading toasty. This was perfect.

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Shrimp Fritters

I love shrimp. At 8, I remember always ordering shrimp scampi at restaurants. I love it fried, broiled, thrown over pasta. Dipped in sauce, dipped in butter. Or stuffed into little wontons. I just love shrimp. Sooooo, when I saw this recipe in Better Homes & Gardens I just had to make it right away.

Such a fast, simple & delicious treat , I made these for the 2nd time last week when my parents came over for dinner, after a long day at work. That's how easy they are. And they're not deep fried so you don't have to worry, my 'fraid of frying folks!!!!!!

1 lb peeled & deveined cooked shrimp, tails removed
1 egg
6 green onions, thinly sliced
¼ cup all purpose flour
2 tsp seafood seasoning blend

For the sauce:
1 lime
1/3 cup mayo
1 tblsp honey
1 tsp seafood seasoning

For the sauce, shred 2 tsp peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayo, remaining seafood seasoning & honey. Set aside.

Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour & 2 tsp seafood seasoning. In a large skillet heat ¼ cup cooking oil over medium heat. In 1/3 cup portions, carefully drop shrimp mixture in hot oil. Slightly flatten with spatula. Cook for 3 minutes on each side or until golden & heated through. Repeat with remaining shrimp mixture. Makes about 8-10.

{Food for Thought}

The shrimp mixture will be fairly loose so you need to carefully drop it in the oil by bringing your cup or spoon all the way down into the pan. But if you think it's too loose then add just a bit more flour. I used a 1/3 cup measuring spoon which is ideal. When you flatten it slightly with the spatula a little of the mixture might break loose. Just lightly pat it back in.

By the time you flip them they should stay together easily but I made sure by using two spatulas & the side of the pan. Otherwise, these really are very easy to make. I also added a bit of garlic powder to the mixture.

I could take or leave the sauce so if you don’t feel like being bothered, just buy a nice seafood aioli to go on the side. These were also surprisingly amazing the next day after the flavors blended more.

{Click Here to Print Recipe}

I just love these red baskets. I find them at restaurant supply stores where I also buy the paper that goes in them. Cute, huh?

Visit Lisa at Blessed with Grace for more Tempt My Tummy Tuesdays.

Stephanie's Shrimp & Feta Pasta

I have been MIA, I know. Last week's priority was getting ready for a weekend trip to Ft. Lauderdale to visit my sister. Tristan & I had a great time!!!! Today I come to you with a dish I am in love with. The best part is ~ I created it last week while trying to get rid of a few things & it ended up being so delicious, even restaurant quality, that I made it again the next night.

If you love olives, feta & pasta but want something light, this is the dish for you. I pat myself on the back for adding pasta water which creates a nice sauce along with just a little of the pesto, olives & feta, without a lot of fat. I can eat this dish & feel like I am indulging without actually doing so.

8 oz whole grain rotini or penne pasta
1 tblsp olive oil
1/3 cup onion, chopped
1 large garlic clove, minced
20 medium shrimp, peeled & deveined
1-2 tblsp Classico Sundried Tomato Pesto
1 heaping tblsp kalamata olives, chopped
1 heaping tblsp crumbled feta cheese with basil & tomato
1/3 cup pasta water
Parmesan cheese
Basil, optional

Cook pasta according to directions. Make sure to reserve about 1/3 cup pasta water. Meanwhile heat olive oil in a sauté pan over medium heat. Add onion & garlic & cook until fragrant, about 2 minutes. Add shrimp. Cook & stir for about 1-2 minutes. Add the tomato pesto, olives, crumbled feta cheese & reserved pasta water. Stir until a sauce develops & cheese melts, about 1 minute.

Garnish with parmesan cheese & basil.

{Food for Thought}

The above measurements are for about 2 large servings. I was making it just for myself so I had leftovers for lunch after having more than I should the 1st time around. So, use your judgment. I loved the rotini more than the penne because it captured the sauce better, especially since there is not an abundance of it to begin with.

{Click Here to Print Recipe}

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Shrimp & Bean Packets

Welcome to another edition of Not So Fat Fridays. I clipped this recipe from my Better Homes & Gardens & knew I wanted to make it sooner than later. While the name isn't exciting, it made for a delicious & quick weeknight dinner tonight & one I will definitely be making again. It filled my tummy & fulfilled me completely!!! All the flavors just came together so beautifully for a simple & healthy meal. 

1 1/4 lb. medium fresh or frozen shrimp
1 15oz can cannellini beans, rinsed & drained
1 large fresh tomato, thinly sliced
1/4 cup sliced green onions
1/4 cup chicken broth
1 tsp. finely shredded lemon peel
1 tblsp lemon juice
1 tsp olive oil (I omitted this)
1 tsp Old Bay or seafood seasoning
4 slices country style bread, toasted
Fresh basil and/or shredded Parmesan cheese (optional)

Thaw shrimp if frozen. Peel & devein shrimp; set aside. Preheat oven to 350 degrees F. Fold four 24x18-inch sheets of heavy-duty foil in half. On center of foil, evenly divide beans, tomatoes, shrimp & onions. Drizzle with broth, juice & oil. Sprinkle seasoning, lemon peel & black pepper.

Allowing room for steam to build, fold together narrow ends of foil; seal with double-fold. Place packets on baking sheet. Bake 20 minutes or until shrimp are opaque. Carefully open packets. Serve with bread. Top with basil & Parmesan. Makes 4 servings.

~ Nutrition facts: Calories 335, Total Fat (g) 5, Saturated Fat (g) 1 ~

{My Thoughts}

Instead of country style bread I wanted to go even lighter so I took one slice of whole wheat bread, brushed it with the little olive oil I passed on in the dish, sprinkled it with a little salt & pepper, a lot of garlic powder & a bit of Tuscan spice blend (optional) & then broiled it under low 6 inches from the heat for less than 2 1/2 minutes. I didn't miss the fat laden garlic bread at all. I also used roasted garlic chicken broth for a little added flavor to the packets.

{Click Here to Print Recipe}

Have a great weekend everyone. No plans here except visiting you & making up for the last 2 weeks of no shows!!!!!!

Shrimp, Spinach & Mushroom Barley

In order to have the right mindset for my first week back to work, I have made sure to take extra care of myself this week ~ getting at least 8 hours of sleep, drinking a lot of water, exercising and, of course, eating right. I made this dish on Sunday & it has instantly become one of my most favorite Not So Fat Friday recipes ever! I enjoyed it for lunch for 3 days after, even cold, & it was simply delicious. 

If you've never cooked with barley before, I highly recommend it. It's a cereal grain & is similar to rice & couscous in the way you cook it. While pearled barley is the least nutritious of the barleys, it's still excellent for you. I may look for hulled barley next time which is even healthier, just not as tasty as the pearled.

Either way, this is a dish I will be making again. This weekend in fact! 

1 cup dry pearled barley
3 1/2 cups low sodium vegetable broth
3-4 shallots, chopped
2 cups mushrooms, chopped
1 tblsp olive oil
4 cups baby spinach
1/2 lb peeled, cooked shrimp
1/4 tsp ground black pepper
1/4 cup fresh sage, torn
Sea salt, to taste

In a medium pot on high heat bring both barley & broth to a boil. Cover & let simmer on low to medium heat, so liquid doesn't boil over. Set timer & cook for 50 minutes.

In a non stock skillet, saute shallots & mushrooms in oil for 5 minutes over medium high heat. Add spinach & lightly saute for about 3 minutes, until wilted.

At 50 minutes check on barley. When there is no more remaining broth, add shrimp & pepper to barley. Cook for 1 minute. Add shallot-mushroom mixture, sage & salt to barley. Stir & cook for 3 minutes.

My Thoughts

My shrimp weren't cooked so I just sauteed them quickly for only 3 minutes in a separate pan. Or you could just add them last to the same pan with the mushrooms & shallots. Just don't overcook. Dried sage worked beautifully & I would do it again. Use about 4 tsps of dried. It really adds a nice flavor. I also threw in an extra cup of spinach to make a total of 5 cups.

This can be enjoyed cold or warmed up. Keeps for 4-5 days in fridge or 6 months in freezer.

{Click Here to Print Recipe}

Have a great weekend everyone. I can't wait to make my rounds to see how your week was!

Asian Shrimp Lettuce Wraps

The last time I was this excited about shrimp was when I came across these. It's not often you have everything in the house for something not only decent but delectable! Well, this past weekend we had a simple BBQ with just burgers, corn on the cob & a favorite Artichoke Dip. But I needed to do a little somethin' somethin' that I could get excited about.  I came across this recipe from Paula Deen but I tweaked it so much I will just write it as my own but link you to the original here.

These were so good as an appetizer that I had them as my main meal this evening for something quick, easy & deliciously satisfying!!!

3 tblsp fresh lime juice
1 tblsp vegetable oil
1 tblsp sesame oil
2 tblsp soy sauce, divided
1 tsp ginger
1-2 tsp garlic powder
1 lb medium shrimp, peeled & deveined (or chicken)
1/2 bell pepper, green or red or orange
1/4 cup onion or scallions
1 tblsp hoisin sauce
1 pkg romaine lettuce, trimmed to make little cups (or Bibb)
Sweet garlic chili sauce for garnish (optional)
Slivered almonds or lightly salted roasted peanuts (optional)

In medium bowl, combine lime juice, 1 tblsp vegetable oil, sesame oil, 1 tblsp soy sauce, ginger & garlic. Add shrimp & marinate in fridge for 30 minutes.

Heat medium skillet with cooking spray. Add bell pepper & onion. Cook for 3 minutes until slightly softened. Add shrimp & marinade & cook for 3 minutes until shrimp are pink. Do not overcook. Take off heat. Stir in 1 tblsp soy sauce & 1 tblsp hoisin sauce.

Using a slotted spoon, spoon a few tblsp into each romaine lettuce cup. Add a little chili sauce & garnish with either slivered almonds or roasted peanuts.

{1st time I made them with some slivered almonds for crunch}

{2nd time was with some roasted peanuts. Both yum}

{My Thoughts}

I bought the already prepared romaine lettuce equivalent to one head of lettuce. I trimmed them even further to make a small cup that fits in the palm of your hands. Use the remaining for salad! Since the shrimp mixture is a wet one, I purposely say to use a slotted spoon to fill your lettuce wraps, but you may want to use a tiny spoon to put just a little of the marinade in your wrap as well. 

{Click Here to Print Recipe}

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