If you’re in need of a quick and easy meal, I’ve got you covered with this shrimp and squash pilaf. All of the components are delicious on their own, but even better when combined. This post is particularly special because three beloved grandmas contributed in some way – from the pilaf portion of the recipe to the serving spoons to the lace runner. Thank you Pat, Mary Lou and Maxine for contributing to my post!
It’s time to fire up the grill and throw some shrimp on the barbie! The lightly charred, smokey flavor from the grill provides the perfect contrast to the garlic, basil and lemon-marinaded shrimp. This recipe is almost too good to be true.
These shrimp bites are incredibly delicious, impressive and beautiful. Talk about a triple threat!
TGIAF aka thank God it’s almost Friday! This fresh, healthy and delicious Hawaiian shrimp bowl has been getting me through the week. The dish is super easy to make and full of flavor!
I’ve had this honey walnut shrimp recipe filed away ever since Joanne from Fifteen Spatulas posted it a while back. So, I apologize for the non-seasonal post, but I felt it was time to finally make the dish. I’m so glad that I did. Seriously, go make it right now, it’s incredible! Sure, your kitchen might stink of oil for a few days (or maybe that’s just me because I don’t have a deep fryer/backyard), but it’s nothing a little Febreze and open windows can’t fix. :)
My thoughts and prayers go out to those in Colorado. x
By Estela
I hope everyone had a wonderful Christmas or Hanukkah with family and friends. The past few days here have consisted of relaxing, cooking, eating, drinking, watching movies, etc.–exactly how I wanted to spend my time off work.
Yesterday, our friend Estela and her daughter, Amy, came over to teach my mom and I how to cook some of their authentic Mexican dishes. I’m featuring Estella’s shrimp cocktail today, and will post her chicken verde later this week. Unless you’re planning on bringing this as an appetizer to a party, I suggest cutting the recipe in half. You’ll notice in the photos below that it makes a lot.
The preparation is time intensive, specifically de-shelling and deveining the shrimp (it took four of us 45 minutes); however, the end product overshadowed the time spent preparing.
