To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
1/2 lb wild caught shrimp
3 red potatoes
2 ears of corn
1 kielbasa sausage
Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
1lb shrimp (I like to leave the tails on)
2 ripe avocados
1/2 cup greek yogurt
6-8 basil leaves
4 Tablespoons fresh lime juice
2 teaspoon chipotle chili powder
2 cloves of garlic, minced
2-3 zucchini, spiralized into zoodles
salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
We all love Bonefish’s Bang Bang Shrimp. It’s one of the few chain restaurants I’m willing to go to pretty much because of these babies! This recipe feels like cheating but will still impress. Here’s my take.
Bang Bang Shrimp Lettuce Wraps
One bag frozen popcorn shrimp (if YOU have time to fry shrimp go for it)
½ cup light mayo
1 Tablespoon Sriracha sauce (more or less based on your spice tolerance)
¼ cup sweet chili sauce
Iceberg of Romain lettuce leaves, washed and dried
For topping :
Bake the shrimp as directed!
Mix mayo, chili sauce and Sriracha together! Toss the slightly cooled shrimp into the sauce and fold them gently to coat. Load 4-5 shrimp in each lettuce cup. Top with chopped green onion, cilantro and sour cream. I even added an avocado corn salsa.