Lemon Shrimp & Asparagus

Shrimp, asparagus, lemon-infused oil, the juice of a lemon combine into a bright, tasty dish that's easy to throw to together.A variation on our Citrus-Dill Shrimp & Veggies. We heated some lemon-infused canola oil in our trusty dutch oven, added some asparagus and the juice of half a lemon. Let the asparagus cook for a couple of minutes, stirring frequently.

Then we added the raw shrimp we had defrosted and removed the tails from. Squeezed in the juice of the other half of the lemon and some citrus-dill spice blend. Cooked until the shrimp turned pink & served!

Shrimp & Chicken Mixed Grille & Salad

Shrimp & Chicken Mixed Grille & SaladWe had some leftover chicken and some leftover shrimp in the fridge. Enough for half a portion each for both of us. So we mixed them together with a salad of greens, tomatoes and cucumbers, dressed with some balsamic and a touch of low-fat dressing. Easy to throw together, a great use of leftovers & no cooking!

Pesto Shrimp & Veggies

Pesto Shrimp & VeggiesChopped up a bunch of basil we needed to use up, put it some vegetable stock and added some garlic, salt, and pepper and pureed it and then poured it over the shrimp to marinate for a few hours.

Parboiled some chopped dandelion — or, as Brian says, “dandy lion” — greens and set them aside. Heated up a couple of teaspoons of oil in our trusty dutch oven and sauteed some julienned summer squash and red peppers until they were about half done, removed them from the pot and set aside with the greens. Threw the shrimp in the pot to sauté. Added the greens and veggies when the shrimp had mostly turned pink and tossed it all together until veggies and shrimp were cooked through.