Lemon Garlic Baked Shrimp

I have been wanting shrimp for a few days now and I am so excited I am finally getting to indulge. I prefer to use fresh, never frozen shrimp. However, you can absolutely substitute frozen shrimp, just be sure they are not precooked and are defrosted completely before you begin to cook.

Need a tutorial on how to devein shrimp? Check out this easy video on you tube!

This is a simple recipe that helps you to avoid one common mistake when cooking shrimp, over cooking! I also love that all of the ingredients (well besides the shrimp) are ingredients I always have on hand. If you are cooking for a crew that is not fond of heat, simply omit the cayenne.

Even better, this recipe only takes 20 minutes! Yup, you read that right. Isn't it great to know you can have dinner on the table in 20 minutes? This recipe can be used in endless different dishes. You can simply enjoy them alone, or toss them in some freshly cooked pasta. I opted to serve them over my white bean couscous.

Okay lets not waste anymore time reading my rambling thoughts, lets cook some shrimp!

Printable Recipe here!

Lemon Garlic Baked Shrimp
GF/DF

Ingredients:

1 pound fresh shrimp, peeled and deveined
zest of 2 lemons
juice of 3 lemons (or 1/4 cup lemon juice)
2 T butter substitute, melted
3 cloves garlic
1 t Worcestershire sauce
3/4 t black pepper
1/4 t cayenne pepper (optional)
2 T freshly chopped parsley

What to do:

Grab a baking dish and spray it with your favorite cooking spray.

Arrange your shrimp in a single layer in your baking dish.

Mince your garlic.

In a small bowl, combine remaining ingredients, except the parsley. My lemons were so large, I only ended up using two. So use your judgment on that one :)

Stir it all together.

Pour your lemon juice mixture over your shrimp.

Bake for about 10 minutes, or until done but not over done :).

Remove from oven and sprinkle with chopped parsley.

Thanks Y'all!
-Wise Wife

Mild Shrimp Creole

Five years ago a special woman in my family put together a cookbook full of recipes from our family and close friends. Time after time I find myself reaching for this cookbook when I can't decide what  I want to cook. I even heard a rumor she was putting together a volume 2 and I hope I get to put a few of my recipes in there :) 

One of my favorite parts of the cookbook is something she wrote in the Introduction that is just so true. Some recipes will NEVER be as good as when Granny cooked it because she just had that "magical touch." I was with Hub's grandmother over the weekend and we talked about how I just don't think I will ever be able to cook her fudge. I am just not Mema.

Today's recipe is one I adapted from our family cookbook, "Yum Yum, I love it!" Thanks Sammy!!! 

Side note, I have buttery spread included in my ingredient picture, but I changed my mind and never used it :) You're welcome! I served our creole with corn bread, a recipe I will share with you tomorrow!

Printable recipe here!! 

Shrimp Creole

naturally GF/DF

Ingredients:

about 1 pound shrimp 

5 strips GF bacon

1 green pepper

1 yellow onion

5 stalks celery

3 cloves garlic

1 can tomato sauce

1 soup can of water 

1/4 t black pepper

1/2 t salt

1 t fresh thyme

1 T fresh parsley

1 cup cooked brown rice

What to do:

If you are using fresh shrimp, peel and devein your shrimp. If you are using frozen, defrost your shrimp. Store in fridge until ready to use.

Chop your bacon into bite size pieces.

Dice your onion, celery, and bell pepper.

Dice your garlic and chop your parsley.

Heat a large, deep, skillet over medium heat. Add in your bacon, separating each piece.

Cook until about half way done.

Toss in your chopped onions, celery, and pepper. 

Stir it all together and cook until the onions are slightly translucent.

Pour in your tomato sauce and can of water.

Add in your garlic, parsley, salt, and pepper and stir it all together. 

Bring to a simmer and allow to cook for about 45 minutes.

When the sauce starts to simmer, start your rice. By the time the rice is done, your sauce will be as well. 

After the sauce has been cooking for about 15 minutes, add in your shrimp and allow to simmer for the remaining 30 minutes. The sauce will reduce and thicken a bit.

Serve over your brown rice. I ended up adding a dash of tobacco on my plate to add a little heat.

Thanks Y'all!

-Wise Wife

Shrimp Tacos with Watermelon Salsa and Black Beans

It has been absolutely beautiful the past few days. A little chilly in the evenings, but blue skies everyday   that put me in the best of moods. A good mood always leads to healthy delicious meals. Today it was straight to shrimp tacos. Not sure how this came into my mind, but when it didn't it wouldn't leave. I thought about these shrimp tacos ALL DAY LONG. I think what I was super exited about was my watermelon salsa that I make to go with the shrimp tacos. It is so simple, healthy, and delicious.

I also made my version of black beans to serve with my tacos. They are amazing because I add bacon to them. I mean lets be real, what doesn't get better with bacon? All things in moderation right? Okay lets get to dinner because I know you are hungry!

Watermelon Salsa
GF/DF

printable recipe here

Ingredients: 

3 cups fresh watermelon

1/2 red onion

1 fresh jalapeño
1/4 cup fresh cilantro
juice of 2 limes
1 T olive oil
pinch of salt

This is a super east recipes, barely even a recipes. First off, dice the watermelon and onion.

Remove the seeds from your jalapeño and then finely dice.

Add watermelon, onion, and jalapeño together into a medium bowl.

Squeeze in the juice of your limes.

Chop your cilantro and toss into the bowl.

Add in your olive oil and salt and give everything a good stir.

Cover with plastic wrap and refrigerate until you are ready to eat. You can make this the day before as well! Serve over your shrimp tacos. Oh and I usually just grab a fork and eat it as a delicious snack!

Skillet Black Beans 
GF/DF

printable recipe here

Ingredients:

1 can low sodium black beans
1/2 red onion
2 cloves fresh garlic
4 pieces of GF bacon
1 t ground coriander
1 cup GF, low sodium vegetable broth
salt and pepper to taste

Drain and rinse your black beans.

Dice your onion.

Mince your garlic.

Chop your bacon.

Sauté your bacon in a medium skillet unto almost done.

Add in your onions and sauté for 4-5 minutes or until slightly translucent.

Add in garlic and sauté for an additional minute.

Add in your black beans and coriander and stir to combine. Allow to cook for 3 minutes.

Add in your broth and allow the mixture to come to a boil.

Simmer until most of the liquid is absorbed, about 10 minutes.

When most of the liquid is gone, using the back of a spatula, press the black bean mixture into the pan to break them up a bit. I don't like my beans completely smooth so don't over press. Add salt and pepper to taste.

That's it!

Shrimp Tacos
GF/DF

printable recipe here 

Ingredients: 

1 pound fresh shrimp, peeled and deveined
2 cloves garlic
1 fresh jalapeño
2 T fresh cilantro
pinch of salt
pepper to taste
1 1/2 T olive oil
1 t cumin
juice of one lime
GF corn tortillas
Avocado slices (optional)

What to do:

Dice your garlic.

Remove seeds and finely dice your jalapeño.

Chop your cilantro. 

Head your olive oil in a medium skillet over medium heat.

Add in your garlic and jalapeño and sauté for about 2 minutes.

Toss in your cilantro and cook for about a minute.

Toss in your shrimp and season with the cumin.

Sauté until no longer pink. Stirring often. Be sure not to overcook your shrimp.

Just before serving, squeeze your lime juice in.

Serve inside corn tortillas and top with your watermelon salsa and avocado slices if using.

Enjoy your dinner! Thanks Y'all!

-Wise Wife