Tonight, I was craving big summertime flavors. Seafood, herbs, corn on the cob… bring on the flip flops! So, I thought shrimp would be a nice change from chicken and steak. A little seafood go a long way to bringing on warm thoughts of the beach and summertime…
There were two parts to dinner tonight. First, I sauteed shrimp with snap peas. In a large skillet, I added a couple tablespoons of oil and one pound of shelled shrimp. I turned the heat on to medium, and squeezed a few tablespoons of lemon juice, one tablespoon chopped garlic, one tablespoon of chopped shallot, a few shakes of dill, a few shakes of thyme, one fresh sprig of rosemary, one tablespoon honey dijon mustard, and a dash of white wine vinegar. After the shrimp cooked a little bit, I added the snap peas and covered to cook. (It cooks fast, so keep an eye out.)
To further bring on the signs of summer, I bought corn on the cob. Even though I am partial to grilled corn, I don’t have a grill. Instead, I use the microwave! Crazy, but it is so much better than boiling it because it keeps the the corn crisp and sweet. In a large glass bowl filled with water, I put the corn and let it “hydrate” for about 10-15 minutes. Then, put the covered bowl into the microwave, 3 minutes for each ear.
I do love a good shake of salt and a good shmear of butter on my corn, but I wanted a bigger flavor. So, to one tablespoon of whipped butter (I use Vegan Earth Balance butter, which is organic and dairy free 🙂 ), I add the juice of one half of a lime, a pinch of salt, a pinch of smoked paprika, and a pinch of chili powder. There is some zing for your corn! Shmear it on, and get ready for summer!
Happy Allergy Free Eating!