This week I am in North Carolina celebrating the 4th of July with my parents and my eight siblings. And I have a fun surprise here for the blog - my mom is going to be guest blogging this week! My mom is an amazing woman who taught me how to manage and stretch money, and who always had a homemade dinner on the table every night, even while raising nine children. Hope you enjoy her posts!
Summer is a wonderful time to plan menus as there is so much fresh local produce available, sometimes including produce from our own yards. The lighter meals of summer are also a nice change from the soups, stews, and roasts of the cold months. I have been digging out some old favorite summer recipes which are easy and quick, but also look spectacular and are sure to be well-received by hungry husbands and children. One of the recipes I would like to share is for a shrimp dish that needs no accompaniment except some crusty bread and cold sweet tea.
Easy Summer Shrimp Bowl
1 -1/2 T. olive oil
1T. butter (unsalted or salted)
1 – ¼ lb. large shrimp, shelled
1 lb. frozen shoepeg corn (or any white corn—but it must be white!), thawed
2 large fresh local tomatoes, diced (or a small basket of cherry tomatoes, halved)
1 small onion, diced
1 cup (about) fresh basil leaves, torn
1 lime, juiced
Put the oil and butter in a pan and melt on med-high heat. Add onion, corn, and tomatoes and cook until hot—5 or 10 minutes.
Remove the vegetables to a serving bowl. Then cook the shrimp—still on med-high heat—until pink.
Add the shrimp to the cooked vegetables and mix.
Then add the basil and the lime juice, toss, and serve with the aforementioned crusty bread and sweet iced tea.