Everything is better with bacon, right? Shrimp. Basically, shrimp with a 1/4 cut piece of bacon, wrapped and secured with a toothpick.And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done.
So good…you can serve these as is, with your favorite sauce, really doesn’t matter, because…bacon. Ha.
Uncooked, peeled and deveined Shrimp
2 – garlic herb laughing cow wedges (you can use any flavor you like)
Heat a pan with a small amount of olive oil. Add the shrimp and a bit of salt and pepper. Cook for about 3 to 4 minutes.Open two of the cheese wedges, and add into the pan with the shrimp.You can add more cheese if you like, but I didn’t want it coated more.You can place this on a bed of spinach or arugula like I did or on cauliflower rice. My plate. I made enough shrimp for several dinners or lunches. You can make this as saucey as you want or gummy like mine is. The flavored cheese adds a ton of flavor to the shrimp. I really liked this. Super quick to make, and can be done in a wide variety of flavors with the cheese assortments with Laughing Cow.
Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.
David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.
I had a sweet potato, sliced, chopped. Add a bit of olive oil, salt and pepper. Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
How was your week? Did you plan/meal prep?
I have been craving shrimp and grits. David and I cleaned out the freezer and pantry over the weekend, and I found the grits I had purchased when we were in Helen, GA.
I cooked the grits per the package instructions and add 1 cup of Gruyere cheese and 1/4 cup of Parmesan. This is a 1/4 cup serving.I followed food networks recipe for lemon-garlic shrimp. Super simple, and not with a lot of ingredients.I used ten medium shrimp, salt and pepper, teaspoon of minced garlic, and bottled lemon juice to taste. Added the 1/2 of a scallion, chopped, after plating.It was tangy, cheesy, and had a nice bite from the garlic. I loved it, and have had it for the next several nights. (I made plenty of grits without the cheese so just fix a new batch of shrimp each time.)