Thursday, December 15, 2016

Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans / Diced Potatoes

Dinner Tonight: Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes

Ohh baby it's Cold Outside! The temperature was around 7 degrees but the windchill was minus 7! So for Breakfast on this cold morning I prepared a Ham and Cheese Omelet. I made the Omelet with 2 Eggs, Meijer Diced Ham, and Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also toasted a slice of Healthy Life Whole Grain Bread, lightly buttered with I Can't Believe It's Not Butter. Topped it off my morning cup of Bigelow Decaf Green Tea, which tasted real good in this Winter weather.

Outside we only had a high of 16 degrees but the windchill kept it around 7 degrees. Staying in today, so I baked a few loaves of Pillsbury Nut quick Bread. Then I hit the closet in my bedroom that looked more like a dump! Straightened that up and got my Winter coats Sweats out of our storage closet. Washed a few of the Pullovers and Sweaters. For Dinner tonight I prepared some Fried Shrimp w/ Mini Ears of Sweet Corn and Green Beans/ Diced Potatoes.

While at Kroger yesterday I seen they had more of that huge Freshwater Shrimp, and just can't pass those up! To prepare them I rinsed them off in cold water and removed the shells, they were already deveined. Then I’m using Zatarain’s Shrimp Fri – Seasoned Seafood Breading Mix. I used this for the first time a while back and really like the coating it gives the Shrimp.

Poured about 1 inch of olive oil into large skillet. Heat oil to 350°F on medium heat. Take the peeled
shrimp, mix 1/2 cup Zatarain’s Seasoned Shrimp Fri with 1/2 cup water in medium bowl. Pour additional 1/2 cup Shrimp Fri onto plate or into plastic bag. Dip shrimp in the batter. Shake off excess. Roll or shake shrimp in remaining 1/2 cup Shrimp Fri until evenly coated. Discard any remaining batter in bowl or Shrimp Fri on plate or in plastic bag. Fry the shrimp, a few pieces at a time, in hot oil until light golden brown. Drain on paper towels and served. The Zatarain’s Shrimp Fri is an excellent breading for Shrimp! Nice light coating with good flavor.

Then I boiled some Green Giant Mini Ears of Sweet Corn. As good and sweeter than fresh Corn on the Cob. As all frozen Green Giant Products, the items always taste fresh when prepared.

For another side I heated up a can of Del Monte Cut Green Beans and Potatoes. I really like using the Del Monte Cut Green Beans and New Potatoes, contains 2 of my favorite vegetables (Green Beans and Potatoes). I also baked a loaf of Pillsbury French Bread, for Mom and Dad. For dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.

Green Giant® Extra Sweet Corn-on-the-Cob Mini Ears

2 mini-ears of extra sweet corn-on-the-cob. Picked at the Peak of Perfection®, Kosher

Instructions: Cooking Directions: Stove-Top: 1. Place desired amount of frozen corn-on-the-cob in large saucepan. Add cold water to cover corn. Heat to boiling over high heat. 2. Cover; reduce heat slightly. Boil 8 to 10 minutes or until thoroughly heated. Do not overcook. Remove from water with tongs. Microwave: 1. Place 1/4 cup water and up to 8 ears of frozen corn-on-the-cob in 8-inch square (2-quart) microwavable dish. 2. Cover; microwave on high as directed below, turning corn over halfway through cook time, until thoroughly heated. Do not overcook. Caution: Hot! Avoid steam! Remove from water with tongs. Cook 2 ears 6 to 12 minutes. Cook 4 ears 10 to 16 minutes. Cook 6 ears 12 to 18 minutes. Cook 8 ears 14 to 20 minutes., Keep frozen.

Nutrition Facts
Serving Size61G
Servings Per Container12
Amount Per Serving
Calories From Fat5
% Daily Value
Total Fat0.51
Saturated Fat0 G0
Trans Fat0 G
Cholesterol0 Mg0
Sodium0 Mg0
Total Carbohydrate9 G3
Dietary Fiber2 G7
Sugars4 G

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