grilled chile-lime shrimp*

Last night there was an awesome little shower storm that got me all excited thinking that I might not melt away at work because it might actually be cool. I woke up this morning and there was still a little bit of water on the driveway. Immediately I made the worst decision I made all day. I decided to wear a 3/4 sleeve SWEATER. Somehow it made sense in my mind, because it was only 3/4 sleeve, so it seemed "summer - ish", yet perfect for a rainy mid-July day. How this made sense in my head, I have no idea. I have been dying ALL DAY! Today we had the flat grill going, the ovens on, and I have been running around since the moment I got to work! I learned my lesson. I will not be getting out any sort of sweaters, 3/4 sleeve or not, until October. Rain or no rain, it is much too hot, especially in the kitchen, for that kind of apparel!

Anyway, today was another awesome day with some awesome new recipes! Today we made these yummy grilled chile-lime shrimp, fiesta lime rice, cherry squares and a to DIE for buffalo chicken pizza. All of which will make their way on here at one point or another!

This shrimp is AMAZING! Keep in mind, I do NOT like shrimp. Like - at all. Unless it is breaded, deep fried, and with fry sauce.  This shrimp - this shrimp is different. The marinade is simply amazing. Although it is still kind of hard for me to get over the texture, I actually chose to eat this shrimp for lunch! That is a big feet people, small as it may seem. Also, my co-worker Dianne said that this meal was the best $3 meal that she has EVER bought! Now THAT is a compliment!!!

Grilled Chile-Lime Shrimp
from Better Homes and Gardens magazine

1 tsp. finely shredded lime peel
1/4 Tbsp. lime juice (about 1 1/2 limes)
1 jalapeno pepper, seeded and finely minced
1 Tbsp. garlic, minced
2 Tbsp. low sodium soy sauce
3 Tbsp. olive oil
1 tsp. chili powder
1/4 tsp. cayenne pepper
2 Tbsp. cilantro
1 Tbsp. honey
1 1/2 lbs. medium shrimp (about 6 per person)

Preheat grill to medium-high.

In medium bowl, combine all ingredients except shrimp and stir well. Peel shrimp except for tail, and devein. Rinse and pat dry with paper towels.
 
Place shrimp in large resealable bag. Add marinade. Through bag, rub marinade into shrimp. Place in refrigerator for 20 minutes. Halfway through, turn bag and give shrimp another marinade massage. (Do not marinate longer than 20 minutes, or the acidic lime juice will cook the shrimp).

 
Place shrimp on cutting board and nestle them together in groups of six. Using 2 bamboo skewers for each group, skewer the shrimp together (this is for nice presentation, keeps shrimp from falling into the grill and makes them easier to turn). NOTE: Soak bamboo skewers in water for 15 minutes prior to use, to keep them from burning.
 
Grill shrimp on an oiled grill rack 2 minutes per side, or until opaque.

Enjoy!*

 

-alyssa*

fusilli & shrimp salad*

I decided to take a break from posting something sweet. I am feeling vulnerable today and all I want is a big chocolate cupcake! Just the thought of having to describe the amazingness of a dessert right now could be lethal to my progress thus far :).

This shrimp salad is actually pretty good. Although, I am really not a fan of non-fried shrimp. I can eat it, but it wouldn't be my first choice. However, those that like shrimp really love this roasted shrimp! I really like the pasta with all of the roasted veggies. It is so fresh and perfect for summer!

Fusilli & Shrimp Salad
adapted from Meet Me in the Kitchen

First, get your water boiling for your fusilli. Prepare that according to the package directions. Then roast your vegetables- I used asparagus and red bell pepper this time. Set them aside while you prep the other parts of the salad.

Turn down the oven temperature and roast your shrimp. While the shrimp is roasting, cut your corn off the cob.

By this time the fusilli should be ready, drain the fusilli and put it in a large bowl. Add the roasted vegetables and corn kernels.

Then add about 1 Tbls olive oil, the lime juice, 1 Tbls red wine vinegar and chopped parsley. Season with salt and pepper. Add more olive oil, vinegar or lime juice, to taste.
Serve in bowls and top with roasted shrimp.

Roasted Veggies
1 pd of asparagus
1 red bell pepper
olive oil
salt & pepper

Preheat oven to 425 degrees F. Chop vegetables into 1-inch pieces and place on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in oven for 12-15 minutes or until veggies are crisp- tender.

Roasted Shrimp
juice of 1 lime
olive oil
salt
pepper
1/4 cup chopped Italian parsley
1 pd peeled and deveined shrimp

Preheat the oven to 400 degrees F. Place the thawed shrimp on a large, rimmed baking sheet. Drizzle with olive oil, the lime juice, and season with salt & pepper. Sprinkle chopped parsley on top and toss everything together with your fingers.

Roast for 8-10 minutes, until shrimp is pink and firm.

To finish off the salad you need-
2 cobs of fresh corn, kernels cut off (I left this out, but it would be amazing!)
1-3 Tbls olive oil
juice of 1/2 or 1 lime
salt
pepper
1 -3 Tbls red wine vinegar
1/3 cup chopped Italian parsley

I don't know, because I have not tested it, but I would think that this salad would also be good served cold! If someone tries it, let me know how it turns out!

-alyssa*