Baked Cajun Lemon Shrimp

Baked Lemon Shrimp

 

The hubs and I have been on a real shellfish kick as of late. I think it is because finally I convinced him to try a piece of lobster dripping with melted butter, and he hasn’t looked back. Ever since he had that mouth watering bite, he has been willing to try all shellfish. I am not complaining. I have always had a love for it.

I have always been intimidated when it comes to cooking shellfish. I have never cooked lobster or crab and I have always wanted to try cooking them, but it is such a finicky dish. At least for me anyway. I always feel that I will undercook or overcook shellfish and there is that fine line of being rubbery. And I am not a fan of that at all.

So I thought I would start out slow, and give shrimp a chance and see if I could make it at home, and feel like it tastes like it was cooked at a restaurant. I have tried making shrimp in the past, with less than desired results.

I wanted to try it again. I thought the first step is to find a good shrimp. I went to Whole Foods and asked the guy behind the fish counter what they use and what he suggested to buy. He steered me to some uncooked jumbo shrimp. He advised that if I bought the pre-cooked shrimp, I would be cooking it twice, and then it would be super rubbery. I didn’t even consider that, so I am glad I asked him.

This recipe is so easy, and literally can be on your table in 10-15 minutes. This is my favorite shrimp recipe, and crazy easy.

Lemon Shrimp

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Spring Farmers Market Tacos

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Spring weather is finally beginning to show up and that means farmers markets are beginning to look bountiful after the meager winter months. To celebrate, I put together a little appetizer made entirely of farmers market sourced ingredients. It’s simple to make, aside from some precision chopping, and meets a number of allergy friendly requirements with the exception of the cream cheese. I’ve called it a taco, since that’s the best way to describe how to eat it. You grasp the sides, pinch together, and the cream cheese grips the radishes and chives.

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You should be able to find all the produce at your local farmers market if spring weather has made it to your part of the world and if you’re lucky – you may find some fresh and locally produced cream cheese.  If you’ve never had fresh cream cheese, I would highly recommend seeking it out and using it instead of anything that comes in a box. Here in Seattle, my favorite dairy vendor is Glendale Shepherd – who can be found at the University District Market.

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Zucchini Ribbon “Pasta” with Almond Basil Pesto

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With bikini season around the corner, I have been looking for ways to cut some calories, but I don’t want to cut any taste out, because that never works for me. I am too much of a foodie. I have heard of using vegetables in place of pasta, but I don’t have a mandoline, or the machine that cuts the veggies into the cute spaghetti strings, so I had to compromise.

I decided to take a vegetable peeler and just peel my slices of zucchini into beautiful ribbons. I actually liked it a lot better. I have been trying to think of other vegetables that I could peel into ribbons. Eating healthy can be fun! Or so I like to tell myself.

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I also wanted to get some healthy omega vitamins so I decided to make an almond pesto rather than using the traditional pine nuts. I like the nuttiness flavor that the almond brings and the texture of the almonds replace the parmesan cheese that I did not add. However, you can absolutely add parmesan to this recipe, I just chose to exclude it to save some calories, and I didn’t miss it for one minute.

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Chia Pudding: Pu-Pu-Pu-Pudddin’

IMG_1465   So your trying to watch your intakes of sweets, that was your new years resolution, right? But I know your still craving something sweet… don’t worry, I have a treat for you, so fast and simple and healthy! Chia seeds are very high in those omega 3’s and yogurt has your good probiotics and protein and with only a small amount of sugar this pudding is one your kids will even love. IMG_1459 [Read more…]