This flavorful exotic dish is one of the best things I’ve made of late. It’s easy to assemble and the ingredients are readily available. Try it! You won’t be disappointed.
I was looking for an Asian recipe for making salmon and found this gem. It is originally from My Diary of Us. She has a blog and Instagram page by the same title. I made a couple of tweaks for ease of preparation. I really love this twist on baked salmon.
If you’re looking for a fancilious holiday dinner idea, I highly recommend this easy meal. I promise you can do it! The hardest thing is peeling & deveining the shrimp. I sautéed the shrimp with a homemade tomato sauce, but you could certainly use store bought. To make it extra special I topped it with lightly browned Italian chickpea crumbs and lemon zest. Amazing flavors and so festive!
Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!
The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.
This pan meal is outstanding. The caramelized veggies, tender salmon and fluffy gnocchi made for an especially easy and delicious meal. You should thank me profusely for making this, and for working the bugs out of the prep for you. I used purple cabbage, colored bell peppers and green onions. This one here is a winner!
The highlight of my Oscar Party for 2 (me & the hubs), last Sunday ~ JUMBO SHRIMP & PINEAPPLE KABOBS. I seasoned the skewers with olive oil, lemon, paprika, sea salt & cracked pepper. Just serve with a squeeze of lime! The hubs grilled them & they were divine!!!! So simple!!!!!
Trying to eat a little lighter this week & this meal did the trick! So easy ~ combined crushed garlic, lemon, S&P and olive oil that was then drizzled on the veg. Roasted it all on a lined pan at 450 degrees for 25-30 minutes. Hubs smoked the salmon on our Bug Green Egg for around an hour at 300 degrees, until the internal temp was 150 degrees. Enjoy! I’m making a cold salad bowl with all this yumminess, in a day or 2. Two meals in one!!!