For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

If you’re like us, you shop the Farmers Markets over the weekend. With good intentions you buy a beautiful assortment of fresh summer veggies. By mid-week you’ve still got a bin full begging for their time to shine.

Enter this 15 minute shrimp & veggie pasta recipe and you’re now well on your way to hero status!

There’s something so sexy and delicious about beautiful Pappardelle pasta.  I’m certain simply a little butter and parmesan makes it a worthy meal.

But trust me when I say that adding shrimp and summer vegetables elevates this dish to RQ status.

RQ = Restaurant Quality

Our latest pasta dish is just bursting with fresh bright flavors. Shrimp, summer veggies, fresh herbs, garlic, lemon juice, and parmesan cheese are a wonderful combination. This is the kind of meal that’s quick to get to the table but has you wanting to slowly savor every bite.  

Preparation

• Slice or dice a nice assortment of veggies like asparagus, squash, zucchini, corn, peppers. Choose your favorites. Your veggie bin contents.
• Boil Pappardelle according to directions about 8-10 minutes.
• While pasta is cooking, lightly sauté veggies in olive oil in a large skillet until just tender, about 5 minutes. Add in shrimp, chopped garlic and season with salt & pepper and cook covered an additional 2-3 minutes until shrimp are cooked through.
• Squeeze in juice of half a lemon and 1/2 cup of grated parmesan cheese.
• Transfer al dente pasta to to sautéed shrimp and veggies. Add in 1/2 cup pasta liquid and toss to combine. Season with salt and pepper to taste.
• Serve family-style on a large platter. Sprinkle with fresh chopped parsley and freshly grated parmesan cheese.

Simply delicious.

Side Note:  When searching for Pappardelle recipes, I discovered that the pasta’s name comes from the Italian pappare, a verb which means “to gobble up.”  And so we did…

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

Pin It For Later!

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15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta

15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta needs to be on your dinner rotation this summer.

Course Entree

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 ounces dried pappardelle pasta
• 1 Tablespoon olive oil
• 4 cups diced or sliced summer veggies such as: corn, zucchini, yellow squash, peppers, cherry tomatoes, asparagus, broccoli
• 1 pound medium or large peeled & deveined raw shrimp
• 2 Tablespoons butter
• 3 cloves garlic minced
• 1 lemon
• 1 cup parmesan cheese finely grated
• fresh parsley chopped
• salt & pepper to taste

Instructions

• Boil Pappardelle Pasta al dente, according to package instructions.
• Heat olive oil in a large skillet. Add in sliced and diced veggies and saute 3-4 minutes over medium high. Add in peeled and deveined shrimp and stir to combine. Cover and cook an additional 2-3 minutes, until shrimp are opaque and cooked through. Add in butter and garlic, stir to combine.
• Add drained pasta to shrimp and veggie pan, reserving 1/2 cup of cooking liquid. Add cooking liquid, juice of a 1/2 lemon, and 3/4 cup parmesan cheese to pan. Stir until pasta is well coated. Season with salt & pepper and additional lemon juice to taste.
• Serve shrimp & veggie pasta family style on a platter. Sprinkle top with remaining parmesan cheese and fresh chopped parsley.

The post 15 Minute Easy Shrimp & Summer Veggie Pappardelle Pasta appeared first on Lemony Thyme.

I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta.

You will want to soak up all that goodness with a hunk (or two) of crusty bread!

The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in. Baked Shrimp with Feta & Herbs is amazing!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Baked Shrimp {with Feta & Herbs} appeared first on Lemony Thyme.

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Coconut lovers unite!

This also happens to be the first NEW recipe published on Lemony Thyme in a really long time. It took spotting these young coconuts at a local farmers market to bring me back!

It was a couple years ago while having dinner in a little Vietnamese restaurant that this recipe inspiration was born.

Imagine my delight when my order of shrimp fried rice arrived table side peaking out of a fresh young whole coconut. I was smitten before taking the first bite.

Flash forward to this past weekend when Nick and I experienced the Dekalb Farmers Market for the very first time!

This place is insane in the best way.

They have the most gorgeous (and often exotic) produce from around the world and on this particular Saturday they had a mountain of young whole coconuts begging to come home with us.

Coconut Shrimp Fried Rice

The layers of flavor in this dish are incredible.

• Begin with cooking the rice in coconut milk and fresh-from-the-coconut water
• Stir-fry rice in a little sesame oil
• Add all your favorite fried rice ingredients. Shrimp of course, but also carrots, scallion, egg, and soy sauce (I use coconut aminos).

Everything comes together quickly and is ready to be served in what I’ve now named Coconut Tandoori Ovens.

How To Open a Young Coconut

We made a video on how to open a young coconut. Check it out here —>

https://youtu.be/tPNKVlN0KsY

Young coconuts are full of delicious coconut water (bonus) and tender coconut meat that you can scrape into bites of your Coconut Shrimp Fried Rice!

And it’s amazing how nice and hot the rice stays in these individual serving ‘ovens’.

A few pics of the Dekalb Farmers Market glorious produce…

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Coconut Shrimp Fried Rice

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Course Main Course

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 each whole young coconuts
• 2 cups Jasmine rice rinsed
• 1 14 oz can coconut milk
• 2 cups coconut water
• 1 tsp salt
• 2-3 Tbsp sesame oil
• 1 pound small-medium raw shrimp peeled & deveined
• 1 cup carrot fine diced
• 3 each scallion thinly sliced
• 3 each eggs beaten
• 2-3 Tbsp coconut aminos or Soy Sauce
• salt & pepper to taste
• cilantro to garnish

Instructions

For the Coconuts

• Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

• Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

• Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
• Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
• Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
• Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!

The post Coconut Shrimp Fried Rice {served in young coconuts} appeared first on Lemony Thyme.

I’ve completely jumped onto the ‘Bowl’ bandwagon.  Rice bowls, ramen bowls, power bowls, Buddha bowls, dragon, macro, breakfast and lunch bowls….they all make me happy.  The perfect portion of noodles, rice or grains with added protein & veggie love.  Our latest creation is the Honey Walnut Shrimp Power Bowl inspired by ingredients already on hand.  Win-win power bowl.

I recently made a batch of these Sweet & Sticky Sesame Walnuts for a Game Day snack.  They’re not only addicting, but they would make a really nice gift.  Yes, I’m already thinking holidays and have officially purchased my first Christmas gifts of the season.  It’s not even October….could this be the year that I replace chaos with peace and joy?  Stay tuned.

Anyway, I exercised restraint and whisked away the uneaten portion of walnuts and stashed them in the pantry.  I had a plan.  They sat on a shelf within eyesight of these two gems shown below.

My new favorite (and ultra easy to prepare) grain blend is Seeds of Change Seven Whole Grains.  In this 90-second microwavable pouch, there are seven grains…long grain brown rice, barley, rye, bulgur, red winter wheat, quinoa and wild rice.  It’s the nicest combination of slightly chewy, almost nutty with zero Earthy flavor.

And then there is the sweetest little jar of honey.  We attended a beautiful wedding this spring, where the bride and groom had a honey unity ceremony.  We were later each given a honey pot as a wedding favor.  It was time this sweetness found it’s way into a recipe.

Honey Walnut Shrimp Power Bowl felt hearty yet fresh.  Shrimp are such a versatile low calorie, protein packed ingredient.  We always have a bag of frozen shrimp in the freezer to add to a stir fry, pasta or a Lunch Bowl.  Lightly sautéed or steamed fresh veggies add nutrients and color to our bowl, while the honey mayo sauce brings a sweet heat and may be the star in this bowl.  It’s reminiscent of the dreamy sauce that makes Bang Bang Shrimp so special.

Recipe note:  to lower the calories in our protein bowl, up the fresh veggies and invite another friend to join you for lunch.

I think we have a winning flavor combination here.  I loved to hear your thoughts below.

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Honey Walnut Shrimp Power Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Author Libby with Lemony Thyme

Ingredients

• 1 pouch Seeds of Change Seven Whole Grains or favorite
• 1/2 lb. medium shrimp peeled & deveined
• 1 1/2 – 2 cups broccoli florets
• 1 cup sugar snap peas
• 1/2 cup Sweet & Sticky Walnuts or plain walnut halves
• 1 fresno chile thinly sliced
• 2 Tbl. peanut oil or other high heat oil
• 3 Tbl. light mayonnaise
• 3 Tbl. honey
• 2-3 tsp. sriracha hot sauce

Instructions

• Prepare Whole Grains according to package instructions. Reserve.
• In a wok or large skillet, heat peanut oil over medium-high heat. Stir fry shrimp, broccoli, snap peas, walnuts and chile for 2-3 minutes or until shrimp are opaque. Remove from heat.
• Combine mayonnaise, honey and srirach then spoon over shrimp mixture and toss to coat.
• Divide grains into 2-3 bowls. Top each with Honey Walnut Shrimp. Serve immediately.

Notes

Recipe note: to lower the calories in our protein bowl, up the fresh veggies and invite another friend to join you for lunch.

The post Honey Walnut Shrimp Power Bowl appeared first on Lemony Thyme.

Slightly spicy marinated shrimp on a bed of crispy lettuce on a cushion of homemade slider bun with a dollop of cool ranch sauce.  I could eat my weight in these Buffalo Shrimp Sliders.  Oh yes I can.

Shrimp, shrimp everywhere!!

Fresh off the boat Georgia Shrimp….

Endless possibilities.

Marinate your beautiful shrimp in buffalo sauce and garlic powder (because we love garlic) for an hour or so.  Then stir fry them for a couple minutes.

Split your gorgeous fresh baked Homemade Slider Buns and gently toast them, then layer lettuce, shrimp and a generous dollop of Cool Ranch Sauce.

Sliders are just plain good fun.  Here are a few more of our Favorite Fish Sandwiches.

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Buffalo Shrimp Sliders {with Cool Ranch Sauce}

Prep Time 1 hour hour

Cook Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. peeled & deveined shrimp
• 3 Tbl. Frank’s Hot Sauce or favorite
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• Finely shredded lettuce
• Cool Ranch Sauce see recipe link in post
• Homemade Slider Buns see recipe link in post

Instructions

• Combine shrimp, hot sauce, garlic herb seasoning. Chill for 1 hour.
• Stir-fry or sauté shrimp for 2-3 minutes.
• Pile onto toasted slider buns, with shredded lettuce and a dollop of cool ranch sauce.

The post Buffalo Shrimp Sliders {with Cool Ranch Sauce} appeared first on Lemony Thyme.

I scored these gorgeous tomatoes at the market this week, aren’t the colors amazing!  Each year when tomato season hits, we run down the list of our favorite tomato recipes.  Almost in unison, I heard Caprese Salad and Bread Salad.  Just think what gorgeous children those two classics will make.  That’s when the Caprese Panzanella love child was born.

Crusty baguette, cubed then toasted, combined with tomatoes, fresh mozzarella, steamed shrimp, olive oil & vinegar, fresh basil, garlic and cracked black pepper.

Our Caprese Panzanella with Shrimp is the perfect Summer Thyme meal.  Loads of fresh flavor with a nice kick of protein, yet cool and light for those hot summer nights.

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Caprese Panzanella {with Shrimp}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 cups cubed baguette or crusty bread
• 2 cups diced tomatoes
• 1/2 lb. steamed peeled shrimp
• 1/2 cup fresh mozzarella torn or cubed
• 1/4 cup fresh basil leaves
• 1/4 good quality olive oil
• 1 Tbl. balsamic vinegar
• 1 garlic clove minced
• sea salt & freshly cracked black pepper

Instructions

• Preheat oven to 350 degrees. Spread bread cubes onto a baking sheet and toast in oven for 5-7 minutes until crunchy.
• Place bread cubes, diced tomato, cooked shrimp, mozzarella, and basil in a large bowl.
• Whisk olive oil, vinegar and garlic together then drizzle over salad. Only use a couple of tablespoons to begin, then add as needed. Season with salt & pepper.
• Allow salad to sit for 15 minutes so the flavors will blend.

The post Caprese Panzanella {with Shrimp} appeared first on Lemony Thyme.

Came through the door last Friday evening (mind you…my most favorite evening to transition from work…to my garage…to the kitchen…is Friday).  You know the feeling.  What a Feeling!! Flash-Dance mode.  Sorry.  Not sorry.

So I’ve made us a Lightened Up Shrimp & Grits. 

I LOVE Shrimp & Grits.  I REALLY love shrimp & grits.  I’m also working hard to make Healthy Choices.

This dish delivers all the comfort, big flavor, yummy shrimp, and creamy grits you’d expect.  Haven’t yet calculated the WW Pts+, but I will and will update the recipe.  I just couldn’t wait any longer to post Lightened Up Shrimp & Grits.

Don’t let the number of ingredients spook you.  This recipe could easily be presented as 1-2-3.

Step 1 ~ Choose your aromatics. The yummy stuff that when sautéed makes your kitchen smell awe-mazing.  We love garlic & onions always, but in this case we also added jalapenos.

Step 2 ~ Season it baby! Depending on the dish, choose fresh or dried herbs & spices that compliment the dish.  I used smoked paprika, cumin, coriander and chili powder.  Feel free to mix it up.

Step 3 ~ Pull it together! In this case, we need a sauce…add a can of diced tomatoes, 2 cups of thickened broth and simmer.  Shrimp & grits call for shrimp & grits.  Prepare them individually.  Then layer all this loveliness and get happy.

This bowl of awe-mazing Lightened Up Shrimp & Grits is certifiably delicious.

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Lightened Up Shrimp & Grits

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 1 Tbl. olive oil
• 2 jalapenos diced
• 1/4 onion diced
• 1/4 red onion diced
• 2 garlic cloves minced
• 1 Tbl. smoked paprika
• 2 tsp. ground cumin
• 1 tsp. coriander
• 1 tsp. chili powder
• 1 14.5-ounce no-salt added tomatoes
• 2 cups chicken stock
• 1 Tbl. corn starch

For the shrimp & grits…

• 1 lb. peeled & deveined shrimp
• 1 cup quick grits
• 4 cups broth
• 1/2 cup reduced fat cheese or 2-3 Laughing Cow Wedges
• scallions for garnish

Instructions

• Sauté jalapenos, onion, red onion in olive oil until soft, about 5 minutes. Add in garlic and sauté another minute. Add in seasonings (smoked paprika, cumin, coriander, and chili powder) and stir to combine. Pour in diced tomatoes with juice and broth and simmer for 5 minutes.
• In a small jar, shake 1 Tbl. of corn starch with 1/2 cup warm simmer liquid. Add back into sauce base and whisk into wonderful. Continue to simmer an additional 20 minutes.
• Meanwhile, prepare grits, according to package instructions using broth instead of water. Add cheese after 5 minutes, stir until incorporated.
• Grill shrimp on an oiled grill or grill pan for 1-2 minutes per side until transparent.
• To serve, place a serving of grits in a bowl, top with shrimp, then a ladle of sauce. Garnish with scallions.

The post Lightened Up Shrimp & Grits appeared first on Lemony Thyme.

While I’m not Catholic, I did grow up in a predominantly Catholic community.  I was the kid who begged to spend Friday night at my friend’s house because I knew there would be fish sticks or fish sandwiches for dinner.  Something I adored.

It’s in that spirit that on this Friday evening I share some of our favorite Friday Night Fish Sandwiches with you.  Enjoy!!

~ Salmon Burger on Toasted Onion Roll ~

~  Sweet Corn Tamale Fish Filet Sandwich ~

~ Shrimp Po Boy ~

~ Ahi Tuna Burger with Avocado Aioli & Sriracha Mayo ~

~ Crab Louie Salad Sliders ~

~ Roasted Lobster & Corn Cake Grilled Cheese Sandwich ~

~ Spicy Shrimp & Spinach Quesadilla ~

~ The Lobster Roll ~ 

~ Tuna Melt Grilled Cheese Sliders ~

~ Buffalo Shrimp Sliders {with Cool Ranch Sauce} ~

I don’t often cross over from Lemony Thyme to my personal page.  But today when I shared these fish sandwiches in honor of my friends ‘growing-up’ I wanted to reach out to them and their families.  Growing up in Jaffrey/Rindge was the best.  And while Sarah and I weren’t Catholic, we knew if we spent the night at a friend’s house…we became family.  Friday night fish sticks and Sunday morning mass felt good to us. Small towns.

The post Our Favorite Fish Sandwiches appeared first on Lemony Thyme.

I don’t think I’ve told you about my 2015 Challenge.  My Healthy Choices walking buddy Bethany and I signed up to walk a combined two thousand fifteen miles in 2015.  That’s five point five miles per day together or two point seven five miles each.  every day.  for 365 days.

All that walking during our lunch hour, makes these girls hungry.  I’m proposing Spicy Shrimp Thai Buddha Bowls all around.

I’m not sure when the whole ‘Bowl’ movement began.  Smirk. I couldn’t resist. For the record I said, wrote and thought Bowl.

Seriously though, my newest Pinterest Board is simply titled Lunch Bowls and in about one week’s time I have pinned 175, and counting, gorgeous Bowls.  All of which I’d like you to make for me…one by one.

I have six Lunch Bowl visions that I’m currently working on….some simultaneously.  I extended my weekend by two days with a rough plan to create and picture as many of those visions as possible.

The key to a great bowl is big flavor and fresh ingredients, served in a portion controlled….bowl.  At the end of every Lemony Thyme photo shoot I sample the dish.  If it is ‘flavor’ worthy I get busy photo editing and story telling.

It’s the last day of my mini stay-cation and we have three bowls that are ‘share’ worthy.  Winning.

Let’s talk about our first Buddha Bowl.  I spiralized zucchini.  Thank you Santa for my Paderno spiralizer.  If you don’t already own one, and are a veggie fanatic like me, invest the 35 bucks.  In about 2 minutes you can turn a medium sized zucchini, yellow squash, carrot, sweet potato, etc. into a big bowl of faux-noodles.  Simply blanch in boiling water for 2-3 minutes and voila!

Next, buy a wok.  Stir-fry is where it’s at.  Minimal oil required to flash cook your favorite mix of veggies and proteins.

I made a quick sauce for the shrimp that consisted of soy sauce, peanut butter, sesame oil, sriracha sauce, and garlic.  A quick 1-2 minute sizzle in our hot wok, followed by chicken broth, is how this awe-mazing hot & spicy broth came together.  Poured over zoodles and Brussels sprout leaves, garnished with red chili peppers, scallions, peanuts and fresh herbs.

Don’t skimp on the fresh herbs.  Thai basil, cilantro and mint are my favorite herb trilogy for this bowl.  The only pull-back on B’s part was because of the mint.

Thanks to my mom & dad-in law we own an Aero Garden.  You should too.  For our climate, it’s impossible to grow soft herbs outdoors in the winter.  But with our hydroponic Aero Garden we have fresh basil (and others) year round.

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Spicy Shrimp Thai Buddha Bowl

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the bowl…

• 1 medium zucchini spiralized or julienne cut
• 1 red chili pepper sliced
• 10 Brussels sprouts ends trimmed & leaves separated
• fresh Thai basil cilantro and mint leaves
• 1 scallion thinly sliced
• 1/4 cup peanuts
• 1 1/2 cups chicken broth

For the shrimp & sauce…

• 1/2 lb. medium shrimp peeled & deveined
• 3 Tbl. soy sauce
• 2 Tbl. peanut butter
• 1 Tbl. sesame oil
• 1 Tbl. sriracha sauce or to taste
• 2 garlic cloves minced
• 1 Tbl. high heat oil such as avocado or peanut for sautéing

Instructions

For the bowl…

• Prepare fresh Ingredients.
• Blanch zucchini noodles in boiling water for 1-2 minutes. Drain.
• Divide zucchini, Brussels sprout leaves, red chili, and fresh herbs in two bowls.

For the shrimp & sauce…

• Whisk together the soy sauce, peanut butter, sesame oil, sriracha and garlic. Marinate the shrimp for 20 minutes. Heat 1 Tbl. high heat oil in wok or skillet. Sauté for 2 minutes; turning over once. Add in chicken broth and deglaze pan.
• Pour shrimp broth mixture over each zucchini bowl. Sprinkle with peanuts and scallion.

The post Spicy Shrimp Thai Buddha Bowl appeared first on Lemony Thyme.