Happy Mother’s Day with Lemon Garlic Shrimp
Like most of you, I am trying to minimize trips to the market and other public places during this time of social distancing and face masks. So when I came across this recipe with ALL the ingredients already at home, I was thrilled! I was even more excited when it took very little time to prepare with an explosion of flavors to boot. This Lemon Garlic Shrimp is a keeper. Thank you, Delish.com. Give it a try and add your own personal touches. I’m thinking capers would be a nice addition next time. Whether you try it Sunday for Mother’s Day or save it for another, I bet you’ll agree it is a keeper!
Speaking of our uncertain times right now, I recently enjoyed using a grocery shopping service that delivered to the house. My daughter encouraged me to try it and shopping was easy….maybe too easy! Check, check, check and then $$$$$ later…..! I may have clicked the option to substitute items because I’m flexible and like surprises. Well, two funny things happened. Instead of receiving Pork Tenderloin, which comes in two separate but connected airtight plastic bags, imagine my surprise when I saw the almost EIGHT pound Pork Loin instead! Whoa! Challenge number one. The second funny item was a giant bag of thin Green Beans or “Haricots Vert.” Green beans are ok and not lima beans, whew, but they rarely appear on my grocery list…on purpose at least! Challenge number 2!
You might have noticed the beans appear in the photo with the Lemon Garlic Shrimp. I tossed them with avocado oil, several minced garlic cloves and lemon zest. Then I roasted them in the oven, 375 degrees for 30 minutes, turning every 30 minutes. Seasoned with salt and pepper. They were good!
Eight pounds of pork??? WELL, I used my favorite and EASY dry rub recipe on the entire piece of meat and then cut several one-inch slits in the pork and inserted thinly sliced garlic. Garlic has an amazing flavor as well being a medicinal aid…Google it and you will see. Back to the rub. I heard this one years ago on the Today Show and use it often on pork but know it would be tasty on chicken and beef. Here’s the recipe: Dry Rub for meats – 4 tablespoons kosher salt, 3 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon cayenne. Mix in glass jar and keep handy. See how easy this is?! Once you have it on hand, you will love the fact that it is ready to go when you need it.
Happy Eclectic Mother’s Day to all and stay healthy!
Barbara
