Hi there. Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.
We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?
So, I really love shrimp. Eating shrimp. If you asked me what my favorite meal is I’d probably first reply by saying I’ll eat anything mexican and anything with shrimp.
The thing is- peeling said shrimp really freaking sucks. I can’t tell you how many times during the process of peeling these shrimp that I considered giving up. Pinching their heads off and seeing all the things that secreted during the pinching…. I just can’t imagine willing doing that again for a while.
I mean. Was it worth it? Well yeah. We’re doing this whole thing to get out of our comfort zones when it comes to making NSNG foods. Well, when it comes to making food in general! And also, this was super delicious.
Anna has yet to let us down. 🙂
Also, considering I prepped and cooked this dish while I was also making Quesadilla Casserole and baking/shredding some chicken for another recipe later this week – I can safely say that this shrimp recipe is easy peasy to whip up.
The hardest part is the shrimp peeling. I feel like that could be a form of torture. Cheat on your math test? Here, now you must peel 3 pounds of shrimp.
Sophie, my two year old, wasn’t helping matters when she repeatedly would come check on me and go, “oooh mommy what you doin’? That yucky!” LOL
I didn’t cook my shrimp on skewers. Why? Cause I failed at remembering to buy some. I feel like they probably tasted the same. 😉
But yes, this was super yummy and as always extremely good for my body because there were no sugars or grains!