This cheery looking dish of shrimp and pineapple kebabs with lime vinaigrette is not only fun and easy to make, it is the perfect summery first course. Or, if you are me and the Southern husband and have just eaten your way through the entire southern portion of Vermont, it makes a light and low-calorie supper. Plus there is the pure fun of eating anything on a skewer! Ready to take your shrimp to the tropics? Let’s make it!
I do love my shrimp recipes. From shrimp with beer (basic) to shrimp scampi ravioli (schmancy) to my millions of variations on shrimp and grits (necessary for life with the Southern husband), there’s a reason that we buy shrimp in bulk. But sometimes just regular old shrimp cooked up with Old Bay seasoning and a little lime juice is just plain perfect. Especially if you have a small bowl of tart and creamy lime dipping sauce to dunk them into!
I have an uneasy relationship with egg salad. One the one hand, I love eggs in any way shape or form (my current favorite form is eggs in clouds!) but when you start introducing mayonnaise into the mixture…well, I start to get a little antsy. I recently made peace with a mayo-based form of egg salad with my recipe for torn egg salad, but during our last round of the Whole 30, a lightbulb went off in my head.
What if I swapped out the mayo for the healthy, creamy goodness of mashed avocado? And what if I zipped up that mashed avocado by adding a few ingredients that took it into guacamole territory? Well, let’s just say that egg salad and I are now besties. Let’s make it!
This is the point in time during the year when I am all about searing my seafood (just a few days ago I posted about seared scallops) because now that it’s getting warmer, bathing suit season is looming. And there’s nothing better for keeping your waistline in order like having delicious, nutritious seafood a few times a week. This spicy seared tuna is a particular favorite, because the spiciness comes via the easy sauce, which you can drizzle on liberally if you like things extra spicy (the Southern husband) or sparingly if you are spiciness wimp (me).
Ready to sear up some scrumptious tuna? Let’s make it!
Remember a few days ago when I said the next few weeks on this here website were going to be a mix of super easy recipes and super fancy recipes? Welcome to the fancy part…I give you these very dramatic, very scrumptious, very holiday-colored crab towers! And I know, they LOOK all complicated, but remember this is me you are talking to, and I don’t do complicated. So if you are looking for a show-stopper first course for your holiday table, look no further and let’s make them!
I never have been quite brave enough to try the traditional recipe for beer can chicken (the one where you position the chicken vertically on a beer can and grill it)…I’m not sure why, other than I have irrational visions of the chicken exploding off the grill and taking flight across my back yard. However, I do love to makes these beer chicken tacos, which I think just might be the next best thing.
The chicken starts out by marinating luxuriously in a concoction of your favorite beer and a few spices, and from there it’s a quick 15 or 20 minutes until you are sitting down to a plate full of warm and wonderful chicken tacos. No explosion worries anywhere…let’s make it!