Just pulled the prepped shrimp from the freezer yesterday morning, defrosted while I was at work. Came home to wilt some spinach in Wildtree lemon and garlic grape seed oil. Grilled the shrimp on skewers with grape tomatoes. Then for a light topping added a dollop of sour cream that I mixed Wildtree Chipolte Lime Blend in. Wow such popping flavor and so easy.
I have found a way to never have that dreaded thought "Whats for dinner" anymore. Just prepped my 15 meals in about 2 hours total, put them in the freezer, each morning go to my list on the side of the fridge, select a meal, put it from the freezer to defrost during the day. That's it! Then just cook it according to the directions or add lib yourself.
Oh added a piece of french bread, that I topped with butter and Wildtree Garlic Blend and toasted. Great addition for those of us who love bread :).
The recipe
Spanish Style Garlic Shrimp (#1)
1 ½ Tablespoons Wildtree Roasted Garlic Grapeseed Oil
2 teaspoons fresh lime juice (juice of one lime)
1 teaspoon Wildtree Adobo Seasoning Blend
¼ teaspoon crushed red pepper flakes
1 – 1 ½ pounds uncooked large shrimp, peeled, deveined
1 large red bell pepper, cut into 1 inch squares
Mix all ingredients in a freezer bag. Remove air and either marinate 2 hrs. or freeze. To prepare:
Defrost bag in fridge. Preheat a well-oiled grill to medium heat. Alternately skewer shrimp and pepper
pieces and brush with marinade from bag. Grill shrimp approximately 1 to 2 minutes per side. Or drain
off ¾ of the liquid in the bag and sauté in hot skillet until shrimp is cooked throughout. Serves 4.
Calories 200; Fat 9 g; Saturated Fat 1 g; Carbohydrate 4 g; Fiber 1 g; Protein 24 g; Cholesterol 170 mg; Sodium 240 mg
The recipe
Spanish Style Garlic Shrimp (#1)
1 ½ Tablespoons Wildtree Roasted Garlic Grapeseed Oil
2 teaspoons fresh lime juice (juice of one lime)
1 teaspoon Wildtree Adobo Seasoning Blend
¼ teaspoon crushed red pepper flakes
1 – 1 ½ pounds uncooked large shrimp, peeled, deveined
1 large red bell pepper, cut into 1 inch squares
Mix all ingredients in a freezer bag. Remove air and either marinate 2 hrs. or freeze. To prepare:
Defrost bag in fridge. Preheat a well-oiled grill to medium heat. Alternately skewer shrimp and pepper
pieces and brush with marinade from bag. Grill shrimp approximately 1 to 2 minutes per side. Or drain
off ¾ of the liquid in the bag and sauté in hot skillet until shrimp is cooked throughout. Serves 4.
Calories 200; Fat 9 g; Saturated Fat 1 g; Carbohydrate 4 g; Fiber 1 g; Protein 24 g; Cholesterol 170 mg; Sodium 240 mg
No comments:
Post a Comment