Heather and I are almost 13 months into our parenthood journey, and we’ve continued to learn about the need to have great time management skills (and to function on dysfunctional levels of sleep). While we enjoy cooking, and cooking together, the hazards of trying to do that with a waddling one-year-old in the kitchen or keeping him occupied has been a new challenge. As I write this, Otto is walking and crawling around the room and is anxious for me to be done.
We love this recipe because it is made quickly in one pan and almost entirely with ingredients available at Costco. Taking advantage of frozen and bulk ingredients allows us to streamline our meal planning without sacrificing flavor or quality. We know you’ll love it. Even our little guy had seconds.
Does your mother have staples for every party she throws? Mine does. Seven-layer salad, mini ham sandwiches, olives, cheese and crackers, sweet and sour cocktail wieners, etc. The list is actually quite long, and her menus vary a little based on the season. When I was little, my mother and father would host bridge parties, birthday parties, holiday parties, work anniversary parties, etc. year-round. I loved it. My sister and I would help making the finger foods. Once the party started, we were to be “seen and not heard;” but we got to eat as many appetizers as we liked as long as we kept our clothes clean.
When I was in high school, my mother found a new appetizer to add to her repertoire: Shrimp Dip. This is a “clean” version of the recipe she was given by a friend. I don’t trust mayo that I don’t make myself, and dairy doesn’t do me any favors. To my mother’s surprise, mine tastes just like hers! We hope you’ll like it as much as she does.
I love shrimp, and huge tiger prawns are far and above my favorite kind. Growing up, we rarely had big tiger prawns; but we had seafood at least once a week. I would always ask for shrimp, and I would say about fifty percent of the time I was lucky enough to get it. Plus we always had shrimp cocktail for special occasions; I usually ate more than my fair share.
These days, shrimp is still more of a special occasion food. But, anytime I see wild caught shrimp on sale, it’s a special occasion!
Dressed simply, these succulent shrimp are light and refreshing despite being a hot grilled item. The sweet flesh of the prawn with the bright freshness of ginger and slight spice of garlic come together to create a great appetizer on a warm day. Or, if you’re a party of one, they can serve as your entree!
We hope you enjoy these ginger garlic grilled shrimp as much as Brent, his parents, and I did.
Seafood Newburg is a great recipe that we were really excited to be introduced to by my mom (as usual; she has inspired a few recipes). She is a casual paleo chef, and often encourages us to take our cooking to the next level. This seafood dish is amazingly rich and is great on its own, served with gluten-free pasta, zoodles, or over a bed of greens. We think you’re absolutely going to love it.
One of the best things about this recipe is that it is accessible with either fresh wild-caught seafood or previously frozen. We’ve done it both ways, and it doesn’t suffer from the frozen seafood. You will want to have an immersion blender on hand for this recipe—if you have a high-quality coconut milk that is separated in the can, you’ll need your blender to get the sauce to blend. If you don’t have an immersion blender yet, get one! We got this one for Christmas (from Costco) and it’s an amazing tool. I can’t believe we waited this long to have one, but I digress. Let’s get cooking.
Last week, a coworker of mine got a gigantic paella pan for Christmas from his mother-in-law. This event reminded me of how delicious paella is, and how I’ve never actually attempted to make it. It was a great time for us to finally venture out to the local international market, as well. We were able to find everything we needed there, and all for much less than what we typically pay at the local grocer.