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Friday, April 3, 2015

A Tale of Two Shrimp

We love seafood here at the Sweet Posy house.  Shrimp is one of my favorites (and clams, and trout, and salmon; okay, okay, I'll stop).  This is a tale of two shrimp dishes.

Our son gave me a wonderful cookbook for Christmas, The Skinnytaste Cookbook by Gina Homolka.  (Homolka also writes a blog which you can find here.)  We've been trying lots of fabulous, healthy entrees from the book.  Almost everything we've tried has been a hit except the Silky Chocolate Cream Pie, not a fan of that one.  One of my favorite recipes from the cookbook is Cilantro Lime Shrimp, which I have made several times.  Recently when I pulled out a bag of frozen shrimp to thaw for dinner, my son expressed a little bit of boredom at the prospect of Cilantro Lime Shrimp again.

So I looked around online for another shrimp recipe and, since the weather had warmed up enough to grill, a grilled Cajun shrimp recipe sounded good to both of us.  We served it over quinoa with grilled vegetables, and it turned out beautifully.  Beautiful to look at, that is.


I like fairly spicy food, but this was so spicy hot that my lips tingled for at least half an hour after dinner!  Yikes!  I didn't save the recipe, so I can't link to it, but as I recall it contained three tablespoons of Cajun seasoning for two pounds of shrimp.  (I use a homemade version of Emeril Essence.)  I know we reduced the seasoning a bit, but whatever it was, it was WAY too much.  I couldn't face peppery food for days afterward.

About a week later, I pulled out another bag of shrimp.  There was a little grumbling from a certain quarter, but I made the Cilantro Lime Shrimp again.  The husband completely understood why -- I had to get the taste and memory of that super hot shrimp out of my mind.  I served the Cilantro Lime Shrimp (recipe here) over brown rice seasoned with cumin, lime juice, and cilantro.  Bliss.


12 comments:

  1. I am definitely trying this recipe. I love shrimp and this sounds delicious. So I can just use frozen shrimp?

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    1. Yes, thawed frozen shrimp work fine. Just be sure they are raw shrimp, not precooked.

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  2. I am going to print off that cilantro shrimp dish it looks fantastic.
    Hugs,
    Meredith

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  3. It looks delicious....and recipe reads easy...my kind of meal !

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  4. I made something like this once on a ladies cruise where we each took our own boats.. no men.. and partied all weekend. We had an hors d'oeuvres contest.. and I won! But mine had oil and rum in the marinade too. :-) ((hugs)), Teresa :-)

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  5. Both look droolworthy! I love esp. those shrimp skewers with green asparagus.

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  6. I'm not a fan of real spicy foods at all these days... BUT--the cilantro/lime one sounds great... I may have to try that one sometime.

    Happy Easter. Christ is RISEN.
    Hugs,
    Betsy

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  7. Happy Easter to you and all your family. Oh dear. I too have made spicy dishes that set you on fire. I'm glad you recovered enough from the on-fire experience to make shrimp again. I love coriander so the second dish sounds wonderful xx

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  8. I was laughing at the "Cilantro Lime Rice again?" because I was thinking from the very beginning, shoot, that sounds really good to me! Looks tasty too. Thanks for sharing the recipe. :-)

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  9. That dish looks amazing! Love that you paired it with asparagus. Great combo!

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  10. Your shrimp look wonderful, I like hot and spicy. Your kitchen redo is lovely , too. What a busy girl you are:)

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