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.
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.
