Prosoft engineering drive genius 3 discount price Autodesk AutoCAD MEP 2016 buy Stellar Phoenix Mac Data Recovery 6 cheap online price
Shrimpie Kabobs- this is summer lovin at it’s very best. I totally took advantage of my allotted 12 ounces of seafood this week- pinterest does the most damage when it comes to feeding into my cravings for fish, and this recipe (found via pinterest) did not dissapoint. The original recipe was a bit different- a good example was that of requiring I grill my kabobs. Well- although I love this idea, my sweet Fireman was not going to be home in time to take my shrimp down to the poolside for grilling. I didn’t want to bother him to make that effort (after a really long and hot day working his part-time job) for just 4 minutes. SO- this little mama made due with what I could so dinner would be hot and ready for when he walked in the door.
Autodesk AutoCAD MEP 2015 price Autodesk AutoCAD MEP 2016 free download Autodesk autocad 2016 discount price free download buy Stellar Phoenix Mac Data Recovery 6 cheap online
I started with a basic base of pesto making- per the recipe, but decided that the recipe called for an overwhelming amount of oil.. oil=fat, and even though it is healthy fat- fat is still fat. So- I used a bit more lemon juice and less oil. I found that doing it this way made for a thicker pesto- that stuck to my shrimp quite well.
I used fresh, wild caught, Key West shrimp- that I peeled and de-veined and tossed in a large bowl with my prepared pesto and let them sit (covered with plastic wrap) on the bottom shelf of the fridge for about and hour and a half. I don’t think it is totally necessary for the marinating time, but I had the time to spare while preparing my meal, so I took advantage. When I was ready to cook my shrimp, I threaded them onto wooden skewers (since I wasn’t grilling them, I did not pre-soak them in water) and placed them onto a parchment lined baking dish and broiled them. The cheesy cilantro-spinach pesto gave these shrimp a great flavor- and I definitely didn’t miss the grilling- broiling worked great in my opinion.
Having the shrimp on the skewers made them easy to quickly flip halfway through broiling time- rather than having to take the time to flip each individual shrimpie. I think I would probably leave the tails on my shrimp if I didn’t thread them onto skewers.
The orzo I made to go with these kabobs kind of reminds me of a version of mac’n’cheese. I used Monterey Jack cheese and stirred in a little cilantro pesto at the end- it made for a great side dish to this (and any) protein. I had a lot of green going on that evening. I served the shrimp and orzo with roasted zucchini sticks. Oops. But it was all so yummy, anyway, so niether my Fireman or myself minded one bit.
I have decided that this is probably the least photogenic meals ever. I take that back.. my Crispy Fish wasn’t that ‘pretty’ either. My Instagram photo made for a prettier picture I think..
Burry or not, I still go my share of pesto shrimp love.