Make it Healthy
As I’ve talked about many times before, I absolutely love seafood. I could literally eat it every single night.
I have tried several different varieties of ways to make shrimp. When I came across this recipe I couldn’t wait to try it. I love sriracha sauce and you can adjust the level of spice in this shrimp recipe.
In a small bowl, mix mayonnaise, chili sauce, green onion and Sriracha. Sprinkle shrimp with salt and pepper. Thread three shrimp onto each of 15 metal or soaked wooden skewers.
Lightly coat grill rack with cooking oil.
Grill shrimp, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Serve with sauce.
—————Grilling in foil is an easy technique I use with foods that cook quickly like fish, shrimp, bite-sized meats and fresh veggies.
The options are endless and the cleanup is very easy.
I used to cook in foil back when I was eating a bunch of potatoes. I haven’t eaten a baked potato in over two years so I’ve had to adjust what I cook in mine. You get the grilled taste in your meat and whatever veggie you decide to use.
Prepare campfire or grill for medium heat. Spread butter in the center of each of four pieces of a double thickness of foil (about 12 in. square).
Place one salmon fillet in the center of each; sprinkle with salt and pepper. Top with onion, garlic, dill, basil and lemon. Fold foil around fillets; seal.
Place packets on a grill grate over a campfire or grill. Cook until fish just begins to flake easily with a fork, 8-10 minutes. Open carefully to allow steam to escape.
No grill? No problem! Just place these packets, evenly spaced on a baking sheet and pop them into a 350-degree oven instead.
—————Do you have a recipe you’d like to share? Email them to me at kristi@poncacitynews.com. You can follow my weight-loss journey on Facebook at Kristi’s Low-Carb Journey.
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