Is it seriously Sunday already?? Really?! I just can’t accept this. The other day it was FRIDAY! As in the start of my weekend. Yesterday was spent getting my business cards ready and volunteering an hour of my time to play the harp at a local senior assisted living center (which was awesome btw, but my day was seriously spent doing that and homework. And baking/writing yesterday’s Sweet Saturday post) And now the calendar is telling me that all of a sudden I have school tomorrow? This is completely unacceptable. Someone really needs to re-write the damned calendar to give us at LEAST one more day in the weekend. At least.
But, since that’s not going to happen, no matter how much I beg (maybe I’m not talking to the right people? hmm…) I guess going to the beach with friends will have to make up for it all.
On the off chance that you guys are upset about it being Sunday already, I made you a delicious meal to take your mind off the entire thing. How does this magical meal do this you ask? Simple. It’s flavor is so delicious it completely takes your mind off everything except for how awesome this meal is. And by awesome, I mean seriously awesome!
If you don’t believe me, you’ll just have to make it yourself. And when you do, let me know if it’s a dish you’re going to make over and over again, because I know I am!
I really hope that you all are enjoying the rest of your weekend before we all get back to the “awesomeness” (yay sarcasm! hehe) that is the work week!
<3 and harp strings,
Citrus-Butter Shrimp Toss [click to print]
Serves 4 (recipe by Pampered Chef)
Asparagus Pilaf Ingredients
1 tbsp butter
1 cup uncooked jasmine rice
1 3/4 cup chicken broth
1/2 cup water
1/2 tsp salt
8 oz. fresh asparagus spears, trimmed
1 tbsp plus 1 tsp lemon pepper (or garlic pepper) rub, divided
2 tbsp butter
1 garlic clove, pressed (or minced)
3 tbsp chopped jarred pimento peppers
1. Prepare grill for direct cooking over medium-high heat. For pilaf, chop onion with a food chopper; place onion and butter into Rice Cooker. Microwave onion mixture, uncovered, on HIGH 2 minutes, stirring every 30 seconds. Add rice, broth, water and salt to cooker. Microwave according to package directions.
2. For shrimp, in a 2-qt. mixing bowl, toss shrimp with 1 tbsp of the rub. In a medium microwaveable bowl, combine butter, remaining 1 tsp rub and garlic. Microwave butter mixture on HIGH 1 minute or until butter is melted; add pimentos and mix well.
3. Brush a BBQ grill basket with vegetable oil; preheat on grill 3 minutes. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occasionally. Remove basket from grill; add shrimp to butter mixture and toss to coat. Meanwhile, grill asparagus spears 5-7 minutes or until cooked but still slightly firm. Remove asparagus from grill.
4. To serve, cut asparagus on a bias into 1-in. pieces; toss with rice. Serve shrimp over pilaf.
Prepare grill for direct cooking over medium-high heat.