Hello dear readers!
Who doesn’t love summer? Sunshine, warm weather, fun outdoor activities, beaches, ice cream, and BBQs. I was born in the first week of June…I guess I am not technically a summer baby, as the summer officially starts June 21st, but I like to think I am! I am very happy being by the water when it is hot and the sun is shining. Something about the water makes me smile. Give me a little beach where I can plop my butt in the sand and stick my toes in the water, and I will be one joyful gal. My fiance did just that! He took me out on a surprise trip to a gorgeous lake outside of the city. He knows me so well :). It was amazing. We had a fantastic time floating around on our floaties together and taking in the scenery. Couldn’t of asked for a better way to unwind and enjoy each other’s company after a long week.
It’s often just enough to be with someone. I don’t need to touch them. Not even talk. A feeling passes between you both.
– Marilyn Monroe
Aside form sunshine and beaches, what I really enjoy is good food! But that’s no secret. A few days ago, my love and I made a shrimp po boy-esque dish for us and his dad. It was actually a really nice summer dish because it was tangy and a little spicy and it had the crunch of the baked shrimp (we went the healthier route and baked our shrimp instead of deep-frying). So yummy. If you are looking for a tasty and easy to prepare meal, here is the recipe…
P.s. sorry, no photos. They were too tasty and we were too hungry, didn’t get a chance to snap any shots of the meal!
Shrimp Po Boy-Esque Pita:
- 6 thin style pitas
- a bag of frozen large or medium shrimp (uncooked, pealed, and thawed) *make sure to remove the tails if there are any*
- Juice of 1/2 a lime
- 3-4 tablespoons of mayonnaise
- 2-3 cloves garlic, crushed
- 2 teaspoons of prepared horseradish
- 2 tablespoons chopped, fresh parsley
- 1/2 teaspoon of Sriracha hot sauce (or any other kick of heat you prefer)
- Cajun seasoning
- salt and pepper
- Panko bread crumbs
- 1 tomatoe, diced
- 1 carrot, shredded
- Make a battering station: 1 bowl with flower and Cajun seasoning + salt and pepper, second bowl with egg and splash of milk whisk together, third bowl with panko bread crumbs.
- Dunk your thawed shrimp into the flour, shake off excess and toss them into the egg coating bowl. Last step is to plop the shrimp into the panko and give them a good shake in the bowl to make sure the shrimp are well coated. Next, lay them out on a wire rack placed over a baking sheet. Bake at 375 C for 15-20 minutes or until crispy and cooked through.
- While the shrimp are baking: squeeze your lime juice into a bowl and set aside. Mix together mayonnaise, horseradish, garlic, parsley, and hot sauce. Next, add your lime juice 1 teaspoon at a time, tasting after each addition of lime juice has been mixed in. When you are happy with the taste, set aside.
- Once done, take the shrimp out of the oven and transfer them to a bowl.
- Assembly: without opening the pita, spread some of your sauce onto the pita. Add your tomatoes and carrots, then the shrimp. Drizzle a little more sauce over the shrimp. Fold together to make a “D” shape. Eat.
There you have it! Enjoy and munch away! The awesome thing about this recipe is that it is super versitile. You can personalize this any which way you like.
Happy eating and sunshine soaking!