Hey folks! Welcome to Episode 55: SHRIMP! If it wasnât obvious enough, I ate some Shrimpâand they were delicious!
Today, July 3rdâone day before big July 4th celebrations! Personally, I donât believe in the holiday per se, but I do enjoy fireworks, food, beer, and time off of work! Itâs the same with thanksgiving, I donât believe in the holidayâbut I am not going to be a Scrooge for delicious, home cooked food.
Yaâll, I am so disappointed that I didnât post photos of the Chicken Wings we madeâthey were such a delicious bite. My Pa fried his with some pancake batter(nice touch dad), and I baked mine in a combination of Tabasco, assorted seasonings, beerr(actually made them tender, thanks dad, and some ïżŒcayenne. At first I thought his turned out better than mine, but on the second day, mine reheated way better than his did.
Anywho, moving onâŠwell, if you think the Shrimp look tastyâwell, THEY WERE PERFECT. After Puerto Vallarta, I thought Shrimp was ruin for me. I had ordered a Shrimp Kabob, and what I received was tough, chewy, and crunchy.
Needless to say, what we cooked last night was soft, supple, and NOT CRUNCHY. Thatâs all I askâthat my Shrimp not be crunchy. Is that too much of an ask here folks? All of this to say, my pa restored my faith in Shrimp. đŠ
Moving onâŠ
As far as preparing for tomorrow goesâI wasnât necessarily planning on doing anything crazy. And, I know I have the opportunity to do soâŠ
So, what I was thinking of cooking wasâŠ
Pie(s) (either Cherry, Berry or Apple?)
Corn Bread (Maybe a sweet with berries? Or Garlic???)
Pot Roast
Gravy(s)
Potato Salad (hopefully we have enough Potatoes??)
The word on the street is that my neighbor spent 2k on Fireworks this yearâwe live in a very small town, so typically we all join together and put on a show for every body. And/or we all gather together and shoot everything off at the soccer field, which is actually a soccer field.
Well folks, I donât have much more for you right nowâI am all tapped out.
Love you all lots,
Daniel out! đŠ
Sautéed Shrimp Recipe
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup butter
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions:
- Prep the Shrimp: Pat the shrimp dry with paper towels. This helps them sear nicely in the pan.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat.
- Cook the Garlic: Add the minced garlic and red pepper flakes (if using) to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the Shrimp: Add the shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Season and Add Lemon Juice: Season the shrimp with salt and pepper to taste. Drizzle with lemon juice and toss to combine.
- Finish with Parsley: Remove the skillet from heat and sprinkle the chopped parsley over the shrimp. Toss to coat.
- Serve: Serve the sautéed shrimp immediately. They go well with pasta, rice, or a fresh salad.
About the Author:
Daniel is a 29-year-old, and self-proclaimed traveler, energy-worker, caregiver, activist, and long-time foodie. He enjoys spending time in nature, going for long road-trips, meditating, and spending time with his friends and family.
He finds purpose through his day-job as a caregiverâand is in the process of completing an Associate Degree in Human Services. While concurrently enrolled in classes, and caregiving, Daniel is working towards opening a Non-Profit Charity: Love Givesâwhose mission statement is: âLove In Actionâ, aimed at providing Direct-Cash Payments to those In-Crisis (ie. unhoused, hungry, veterans, recovering-individuals, abuse-survivors). If you are interested in working with, or making a donation, please email: love.gives@outlook.com and find them on
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