Posts tagged lunch
spiced shrimp salad

even though we are only on the third day of twenty-seventeen, i feel like so much has already happened. 

i've never really been someone who is good at "relaxing." maybe that's why i like yoga so much. even in my relaxed state i like to move around. unless my butt is parked in the sand somewhere, i'm terrible at sitting still. so after two days off at home, celebrating our anniversary and a new year, i was ready to attack. 

in two days i've already filled january's calendar. i picked up a few more yoga classes and a couple more spin classes as well as a cooking demo. and somehow i still found the time to cook and shoot this tasty salad as i prepped and planned for two collaborative photo shoots today. and i topped it off this morning by teaching my first class of this week's 13 classes i'm teaching. 

basically, i'm going for it this year. when planning to start our own business, we always knew that the first couple of years would be intense. and here we are. in the middle of it all. and i'm embracing it. 

i've declared this the year of growth. growth in my personal life, my yoga practice, my cooking, my business, my family. growth in everything. and the first things i'm working on are more quick, easy and satisfying dishes. gone are the days where i get to spend all day barefoot in my kitchen making stews and all day sauces. i need low work, high impact here people! and i'm starting out with a bang. this shrimp packs a huge flavor punch, is healthy and quick and easy to prepare. triple threat. 

spiced shrimp salad
serves: 1
prep time: 2 minutes
active time: 10 minutes
total time: 12 minutes
ingredients: 5 large shrimp, peeled and deveined (4 oz if you need to get another size). 2 cups mixed greens. handful of cherry tomatoes, halved. 1 shallot, thinly sliced. 5 tablespoons olive oil, divided. 1 tsp salt. .5 tsp pepper. 1 tsp cumin. 1 tsp paprika. 1 tbs dijon mustard. 1 tbs lemon juice. 1 handful seasoned croutons

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start by mixing half your salt and pepper, all the cumin, paprika and mustard together in a small bowl. 

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whisk in 2 tbs of the olive oil until it makes a paste. 

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pat your shrimp dry and remove the tails. you can easily remove the tails by pinching the base of the tail, lightly squeezing and then pulling it away. 

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discard the tails and rub the shrimp down with the spice rub. 

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in a pan, combine the shallot, 1 tbs of the olive oil and a pinch of remaining salt and pepper over medium heat. cook the shallots until they are starting to brown. stirring every couple minutes. about 5-7 minutes. 

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while your shallots are cooking, make your dressing. in a small bowl, combine the remaining olive oil, salt, pepper and lemon juice and whisk to combine. set aside. 

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in a salad bowl, combine your lettuce, croutons and tomatoes. drizzle with dressing and toss well to combine. 

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when your shallots are cooked, add in your spiced shrimp and cook till pink and cooked through, flipping once. about 3 minutes total. 

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top your salad with shrimp and salad and serve warm. 

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xo, a

spiced shrimp salad
serves: 1
prep time: 2 minutes
active time: 10 minutes
total time: 12 minutes
ingredients: 5 large shrimp, peeled and deveined (4 oz if you need to get another size). 2 cups mixed greens. handful of cherry tomatoes, halved. 1 shallot, thinly sliced. 5 tablespoons olive oil, divided. 1 tsp salt. .5 tsp pepper. 1 tsp cumin. 1 tsp paprika. 1 tbs dijon mustard. 1 tbs lemon juice. 1 handful seasoned croutons.
start by mixing half your salt and pepper, all the cumin, paprika and mustard together in a small bowl. whisk in 2 tbs of the olive oil until it makes a paste.
pat your shrimp dry and remove the tails. you can easily remove the tails by pinching the base of the tail, lightly squeezing and then pulling it away.
discard the tails and rub the shrimp down with the spice rub.
in a pan, combine the shallot, 1 tbs of the olive oil and a pinch of remaining salt and pepper over medium heat. cook the shallots until they are starting to brown. stirring every couple minutes. about 5-7 minutes.
while your shallots are cooking, make your dressing. in a small bowl, combine the remaining olive oil, salt, pepper and lemon juice and whisk to combine. set aside.
in a salad bowl, combine your lettuce, croutons and tomatoes. drizzle with dressing and toss well to combine.
when your shallots are cooked, add in your spiced shrimp and cook till pink and cooked through, flipping once. about 3 minutes total.
top your salad with shrimp and salad and serve warm. 

 

cedar grilled salmon

to say things have been a bit busy would be a serious understatement. balls to the walls busy would probably be more accurate. 

but that's just how the cookie crumbles when you are running around trying to get multiple businesses going. because heaven forbid i just deal with one problem at a time.

between wes working more than forty hours a week at the restaurant he manages + working catering events with me on his days off and my job juggling we have been eating a lot of in'n'out. oooops. 

in addition to an increase in burger intake, our dates are down to a minimum. yesterday we found ourselves both at home in the afternoon for the first time in weeks so we decided to put together something special. with minimal effort of course. 

cedar grilled salmon
serves: 2
prep time: 5 minutes
cook time: 20 minutes
total time: 25 minutes
ingredients: 2 x 6oz salmon filets. 4 lemon slices. 2 tbs dijon mustard. 1 tsp olive oil. 2 garlic cloves minced. 1 tbs brown sugar. 1 tbs chopped dill. 1 tsp salt. .5 tsp pepper. 1 cedar plank for grilling.

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start by soaking your cedar plank for 1 hour. preheat your grill to a medium heat. make sure to only light half the grill as the salmon needs to cook on indirect heat. 

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in a small bowl, combine the mustard, oil, garlic, dill, sugar and half the salt and pepper. stir till combined. 

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season both sides of the fish with the rest of the salt and pepper. spoon the mustard mixture onto the fish and spread it over both sides. 

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place the side of the fish the skin was on down onto the cedar plank. top each piece of fish with two lemon slices.

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place the plank on the side of the grill that is not on. cover and cook for 17-20 minutes until the fish is cooked through and the lemon is lightly grilled. 

 

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remove the lemons from the salmon and serve hot over a bed of greens. 

xoxo
a

cedar grilled salmon
serves: 2
prep time: 5 minutes
cook time: 20 minutes
total time: 25 minutes
ingredients: 2 x 6oz salmon filets. 4 lemon slices. 2 tbs dijon mustard. 1 tsp olive oil. 2 garlic cloves minced. 1 tbs brown sugar. 1 tbs chopped dill. 1 tsp salt. .5 tsp pepper. 1 cedar plank for grilling.

start by soaking your cedar plank for 1 hour. preheat your grill to a medium heat. make sure to only light half the grill as the salmon needs to cook on indirect heat.
in a small bowl, combine the mustard, oil, garlic, dill, sugar and half the salt and pepper. stir till combined.
season both sides of the fish with the rest of the salt and pepper. spoon the mustard mixture onto the fish and spread it over both sides. place the side of the fish the skin was on down onto the cedar plank. top each piece of fish with two lemon slices.
place the plank on the side of the grill that is not on. cover and cook for 17-20 minutes until the fish is cooked through and the lemon is lightly grilled.
remove the lemons from the salmon and serve hot over a bed of greens.