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
Calories50
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
Protein2

Giant Garlic Shrimp, Stuffed Clams, and Baked Potato

Dinner Tonight: Giant Garlic Shrimp, Stuffed Clams, and Baked Potato




For Breakfast this morning I scrambled 2 medium size Eggs and toasted 2 slices of Healthy Life

Whole Grain Bread, and the morning cup of Bigelow Decaf Green Tea. After that I headed to Meijer for a few sale items that they have this week. Stopped by the bank, stopped by Walgreen for a prescription, and stopped to get gas before returning home. Dad's blood pressure is back to normal so they didn't have to take him to the hospital for the transfusion. But he's still at the rehab center, and probably be there a while. I didn't visit him today, I stayed home and got caught up on some household chores. It's another picture perfect day out, sunny and high in the upper 60's! Did get some time in the late afternoon to get the cart out for a while to enjoy the sun. For dinner tonight something new, I prepared Giant Garlic Shrimp, Stuffed Clams, and Baked Potato.




I was at Kroger yesterday looking for some ideas for dinner this week and ended up buying a
Boneless Pork Tenderloin Roast, some Boar's Head Beef Salami and Black Forest Ham, and tonight's dinner items Extra Large Fresh Water Shrimp and Stuffed Clams. Some of the largest Shrimp I've had in quite some time and they are Fresh Water Shrimp, which I've never tried before. The Clams came already stuffed with the Clam Meat and Spices.






So for the Shrimp I'm using a recipe from My Recipes website, Giant Garlic Shrimp. To make this dish I'll need; 3 tablespoons Blue Bonnet Light Butter, Fresh Water Shrimp (peeled and deveined), 2 tablespoons minced Garlic, Juice of 1 Lemon, and 1/2 teaspoon McCormick Grinder Sea Salt and Italian Seasoning, and Parsley.










To prepare it I started by cleaning the Shrimp and  peeled and deveined them. I then melted the Butter in a large frying pan over high heat. Added the Shrimp and cooked on one side until bright pink. Turned the shrimp over and add garlic. Cooked until completely pink, about 4 to 5 minutes. Removed from the heat and added lemon juice and salt. Arranged them on a plate and drizzled them with the pan juices. Wow, nice recipe! Fantastic flavor with the Shrimp and as I had said this was the first time I tried the Fresh water Shrimp and really liked them! I think I like Wild Caught Shrimp better but these will work! Served the with some Louisiana Remoulade Sauce, perfect for my Stuffed Clams also. The original recipe and web link are at the end of the post.






For my Stuffed Clams I preheated the oven on 375 degrees. Lined a small baking sheet with foil and

placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 12 minutes. The first Stuffed Clams I've had in forever! And they were the bomb! Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. I also baked a small Russet Potato that I seasoned with McCormick Grinder Sea salt and Peppercorn Medley. To drink I had a Diet Peach Snapple. For dessert later a Jello Sugar Free Dark Chocolate Pudding.










Giant Garlic Shrimp

Ingredients
3 tablespoons butter
1 pound large (16 to 20 per lb.) shrimp, peeled and deveined

2 tablespoons minced garlic
Juice of 1 lemon
1/2 teaspoon kosher salt
Preparation

Melt butter in a large frying pan (not nonstick) over high heat. Add shrimp and cook on one side until bright pink. Turn shrimp over and add garlic. Cook until completely pink, about 3 to 5 minutes. Remove from heat and add lemon juice and salt. Arrange on a plate and drizzle with pan juices.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories 75
Caloriesfromfat 49 %
Protein 7.3 g
Fat 4.1 g
Satfat 2.3 g
Carbohydrate 1 g
Fiber 0.0 g
Sodium 178 mg
Cholesterol 76 mg

http://www.myrecipes.com/recipe/giant-garlic-shrimp