Avocado Crema and Grilled Prawns

SNAP SUNDAYS.  I will explain where this idea came to be in a second.  I am sure I am not the only individual that feels like summer flies by.  From weddings/festivities to concerts and weekends out of town… there never seems to a free moment, especially with busy work days.  I have been sad that I have not been able to dedicate time to the blog (and all of you).  Well Andy being the loving and supportive man that he is came up with the idea for “snap” posts.

Quick picture.  Quick recipe.  Quick blog post.

I mean we live in a society that is always on the go and time is something we all could use a little extra of.  Snap Sundays might be my new favorite blog post day :)

Avocado Crema and Grilled Prawns

 

Avocado crema.  Also known as the poor man’s guac.  Let’s be real here, I wanted to make guacamole and did not have a few of the key ingredients.  Also, can you really find anything wrong with an avocado dip/spread/sauce of any kind…didn’t think so!  Grilled prawns are a summer favorite of mine and there is only so much grilled chicken, steak, or veggies a girl can eat.  These are a real treat :)

What’s your favorite, snappy recipe?  Also, snappy does not equal unappealing…presentation and plating make this recipe look like a fancy little hors d’oeuvres.

Avocado Crema and Grilled Prawns

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: less than 10 minutes
Servings: 20 shrimp appetizers

The Players:

For the avocado crema
2 large, ripe avocados
2 garlic cloves
1-inch piece of jalapeño
1/4 C extra virgin olive oil
Juice of 2 limes
sea salt and pepper to taste

For the prawns
20 large or jumbo tail on shrimp, thawed and peeled
2 T butter

The Rules:

  1. Preheat the grill to 400F and spray with non-stick cooking spray.
  2. Place 4-5 shrimp per skewer.  (Note: I used metal skewers.  If using wooden skewers, soak in water for at least 30 minutes prior to grilling)
  3. Place shrimp on the grill and close cover.  Cook for 4-5 minutes, rub both sides with butter, then flip and grill other side for an additional 4 minutes.
  4. While the shrimp is cooking, place all ingredients for avocado crema in a food processor and pulse until smooth consistency.  Taste and adjust seasoning as desired.
  5. Serve shrimp with the avocado crema as a dipping sauce.  (Note: I place 1 tsp of avocado crema in the base of a white soup spoon and topped with shrimp)

15 Minute Garlicky Shrimp and Zoodles

I would just like to take a moment to say how grateful I am to work with the people I do.  I think too often you hear people complaining about work and the stress of work.  It’s always easier to complain than to be appreciative and thankful.  Don’t get me wrong, there are aspects of work that are not fun…hence why it’s called “work” and not “happy hour”.  But I am fortunate to be surrounded by amazing patient care coordinators, medical assistants, pharmacy technicians, nurses, mid-levels, pharmacists (shout out to my people), and providers every day.  Not to mention every other person that keeps the machine that is a clinic working.  Yes, we do everything for our patients, but goodness some days it takes a lot of patience (hehe see what I did there?).  I always try to thank the people that work hard to make my day a little easier, but I wanted to give a cyber thank you to everyone else out there that’s giving it their all :)

15 Minute Garlicky Shrimp and Zoodles

Now with all that hard work, you can bet that I work up an appetite.  Sometimes the best meals take the least effort and time.  Stop right there…don’t take another bite of the microwaved entrée.  You can and should take time to reward yourself with a yummy home-cooked meal after a long day.  This is an easy recipe that comes together in minutes AND you can easily customize it for the number of people eating.  Oh yes, you better be intrigued.  Zoodles.  Zucchini noodles, my latest obsession.  They are great because they substitute easily for any pasta dish and you can cook them in the sauce.  Minimal dishes.  Man friend is happy (since he’s always on dish duty).

15 Minute Garlicky Shrimp and Zoodles

I use a Paderno 3-Blade Spiralizer to create my zoodles.  My ratio is 1 large zucchini per serving.  I serve 5 shrimp per person and add as many mushrooms as I have on hand.  Feel free to use an entire 10 oz container.  Everything cooks in one pan and you can easily double the recipe and feed a larger crowd.  I kept the recipe dairy-free, but you could grate some fresh parmesan on top of each serving if you want to kick it up another notch.  Simple, fresh, flavorful, and quick.  Who wouldn’t want to reward themselves after a long day with a bowl of some Garlicky Shrimp and Zoodles?!?!  Tomorrow is Friday, take a moment to thank someone at work for what they do before you run out the door to celebrate the weekend ;)

15 Minute Garlicky Shrimp and Zoodles

As Always,

Bon Appeteek

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

The Players: 

5 oz sliced crimini mushrooms (half a container)
1/2 shallot, diced
20 large shrimp, peeled
4 large garlic cloves, minced
4 zucchini, ends removed
1/4 C diced sun-dried tomatoes in oil
1 T freshly sliced basil (~5 large basil leaves)
salt and pepper to taste

The Rules: 

  1. While your veggies and shrimp are sautéing, use a spiralizer to transform your zucchini into zoodles.
  2. In a large sauté pan, over medium-high heat, add 1 tbsp extra virgin olive oil, mushrooms, and shallots and cook for 2-3 minutes.
  3. Place shrimp and garlic in the pan and cook an additional 2 minutes per side until pink.  Remove shrimp and mushrooms from pan and set aside.
  4. Reduce heat to medium, sauté zoodles  and sun-dried tomatoes in the same pan.  Stir occasionally and cook until zoodles are tender (5-7 minutes).
  5. Add the shrimp and mushrooms back to the pan and toss with fresh basil.  Serve warm.

Shrimp Stir Fry with Sriracha-Peanut Sauce

Oh hey there March Madness.  Can I just say how nervous and excited I am about the Wisconsin Badgers playing tomorrow night?!?!? Proud lil alum here. Don’t get me wrong, I am no sports fanatic, but I am a BADGER FAN.  We are the number 1 seed and North Carolina is the number 4 seed.  It’s going to be a nail-biter and if they win (when they win), the subsequent game is going to be even more stressful.  It will be either Xavier or Arizona that we play if we advance.  Ahhhh the suspense is killing me.

Shrimp Stir Fry with Sriracha-Peanut Sauce

Moving on to something that I do know about… flavorful meals that are ready in a pinch.  I love peanut butter and I love sriracha.  Oh yes, I really love sriracha.  Why did I not think of combining the two into an awesome spicy, peanut sauce earlier?!?!  Man was I missing out before I whipped up this little number.

Shrimp Stir Fry with Sriracha-Peanut Sauce

I was really craving a stir fry tonight and of course it needed to be spicy.  Ta-da PERFECT spicy, peanut sauce meet yummy, veggie-filled stir fry.  I made a batch of roasted cauliflower rice as a base to this concoction.

Shrimp Stir Fry with Sriracha-Peanut Sauce

Seriously, this stir fry hit the spot in every single way.  I dare you not to eat a second-serving.

Shrimp Stir Fry with Sriracha-Peanut Sauce

As aways,

Bon Appeteek

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

The Players:

For the stir fry
1/2 red onion, sliced
1 green bell pepper, sliced
3 C broccoli florets
15-20 large shrimp, peeled
3 garlic cloves, minced
non-stick coconut oil cooking spray

For the sriracha-peanut sauce 
1 T crunchy natural peanut butter, melted
2 T reduced sodium soy sauce
1 T honey
1 T rice vinegar
1 T siracha

optional toppings: chopped peanuts, fresh scallions

The Rules:

  1. Whisk ingredients for sauce in a small mixing bowl until well-combined, set aside.
  2. In a wok or large sauté pan coated with cooking spray, over medium-high heat, sweat onions and cook pepper for 3 minutes.
  3. Add rinsed broccoli florets to the pan and cook an additional 3-5 minutes.  Set veggies to one side of the pan.
  4. Coat pan with additional cooking spray if needed.  Place shrimp on other half of pan and cook for one minute per side until pink.
  5. Combine shrimp with veggies, add minced garlic, and drizzle with sriracha-peanut sauce.  Stir to combine, remove from heat and allow sauce to thicken 1-2 minutes.  Serve over desired grain or carb (Note: I used roasted cauliflower rice)

Shrimp & Farro Salad

I hope everyone is having an amazing weekend.  Sunday is typically my rest and recover day.  I love having the day to workout, run errands, blog, get creative in the kitchen, catch up on Netflix tv shows.

Shrimp & Farro Salad

Today we had our last softball game of the season, before the playoffs.  Let’s just say we refer to ourselves as “The Little Rascals.”  I mean I should have known the teams we would compete against would be pretty impressive since this was the pre-season to Summer league.  Oops.  Don’t get me wrong, I am super competitive and love being active, but I am no Babe Ruth.  Our record was 1-4 prior to today’s game.  Not only was it difficult to piece together enough players today, but it was pouring rain.  We have had such a mild winter, I really should not complain about one day of rain.  Standing outside for an hour, getting soaked, chasing around a neon ball…not quite R&R if you know what I mean.

Shrimp & Farro Salad

Oh well, it was totally worth it!  We won :o)  It has been awesome to see how our team has come together through the season and it was a close game, which kept things interesting despite the weather.   There is no better feeling than winning after bearing the elements.  Okay, well in my honest opinion…there is no better feeling than a hot shower and cozy meal after a rainy day, but winning was the cherry on top of the sundae (Sunday, get it?).

Shrimp & Farro Salad

What does this have to do with my shrimp & farro salad?  Absolutely, nothing.  But this salad is a winner in my books.  It’s light and refreshing.  Packed with flavors, textures, and vitamins.  Farro is an awesome grain to throw in soups and salads, because it will maintain its texture/bite and is larger than quinoa or cous cous.  However, if you don’t have farro, you can easily substitute pasta or quinoa.  You will feel great eating this salad and I bet you won’t be able to put the fork down.

Shrimp & Farro Salad

As always,

Bon Appeteek

Prep time: 1 hour
Cook time: 20 minutes
Servings: 4

The Players: 

1 C uncooked farro
20 large raw shrimp
1 T coconut oil
1/2 small red onion, diced
2 persian cucumbers, sliced 1/4-inch thick
1 C diced roma tomatoes (~1 1/2 tomatoes)
1 avocado, pitted and cubed
3 garlic cloves, minced
1 large lime, juiced
1 T extra virgin olive oil
1/3 C fresh chopped cilantro (use less if you prefer)
salt and pepper

The Rules: 

  1. For the farro:
    1. Place farro in a medium sauce pan with 1 1/2 cups water and salt and bring to a boil.
    2. Then reduce to a simmer and replace lid, cooking for 15-20 minutes until liquid is absorbed.
    3. Allow farro to cool (~ 1 hour).
  2. While the farro is cooking, prepare the shrimp:
    1. Remove tail and shell of shrimp.  Rinse and dry with paper towel.
    2. In a large sauté pan over medium-high heat, melt 1 tbsp coconut oil and add shrimp.  Season with salt.  Cook for 2-3 minutes per side until pink and cooked through.
    3. Remove from heat and set aside.
  3. In a large mixing bowl, combine the cooked shrimp, farro, and remaining salad ingredients.  Toss with a spatula to maintain some shape to the avocado.  Taste and re-adjust seasonings as desired.  Store in an airtight container in refrigerator.