Recipes! Things you can do with shrimp.

Man, it’s been so long since I’ve done a recipe here. So how ’bout a 2 for 1? Two recipes from the same pound of shrimp that we picked up this past weekend. I wrote this last Sunday, but haven’t had a chance to post it until today. First up, last Saturday’s dinner. Please excuse my wrinkly placemat:


This was really easy. Actually, both of these recipes were easy. First, I got a pound of shrimp. I peeled them and threw them in a bowl with the following:

– 3/4 cup of Ken’s Caesar salad dressing

– 1 teaspoon Old Bay seasoning

– 1 teaspoon garlic powder

– 1/2 teaspoon cayenne pepper

Also, I got together:

– 1 small tomato

– 2 tablespoons butter

– 1 tablespoon fresh cilantro, chopped

Put everything except the tomato, butter, and cilantro in a bowl. Mix it all up and let it sit for about half an hour. When you’re just about ready, get a nonstick pan hot on a medium-high flame on the stove. Pop the shrimp in there for about a minute and a half or two minutes. Turn the shrimp over and cook on the other side for about a minute or later, until the shrimp is pink on both sides. Don’t overcook them– that’s when they become rubbery and tough. Take the shrimp out of the pan and put it on a plate or in a bowl.

Once you’ve taken the shrimp out of the pan, slice up your tomato into about 8 or 10 pieces, and put the tomato and the butter into the pan. What you’re doing at this point is taking the liquid that’s left and cooking it down to concentrate the flavors. Cook everything down for about 2 or 3 minutes and then pour it out on top of the shrimp. Then take the chopped cilantro and sprinkle it over the top. We added the shrimp to a little garlic butter rice.

Carbohydrate count: 46 grams (all from the rice)
We wound up with some shrimp and rice left over, and I used both to help make a shrimp salad for last Sunday’s lunch.

I chopped up the shrimp and put it into a bowl with the rice (that’s right– I used rice in shrimp salad). I also took some cole slaw mix from a bag and threw about a handful of that in there. I chopped up a green onion and put that in there too. Then I plopped in a heaping tablespoon of mayo and a heaping tablespoon of horseradish hummus, and mixed it all up. I put it on toast that was lightly covered with garlic butter. Add a slice of tomato, and it turned out very tasty:


Carbohydrate count: 36 grams

It is very nice when you can make something so delicious one night, and use it in another delicious context for lunch the next day. Hope you get the chance to dine on something as fantastic very soon.

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

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