Snafu. One after another. That is what has been happening in my kitchen this week. Don’t even get me started on the attempted cake pops…
This one, however, a huge success. Easy as pie, (What am I saying, I couldn’t bake a pie to save my life!). This tastes light and smokey, and felt really special especially with the sun shining off the lake and eating with my little boys on what felt like a summer night. If you don’t make shrimp, I highly recommend giving them a try. Shrimp is one of my go tos–It is easy to de-thaw the night of and it is low in fat and always feels gourmet. Putting the cake pops disaster to rest and focusing on Smokey Grill Shrimp instead…
Here’s What You Need: (Serves appox. 3)
Approx. 3/4lb jumbo shrimp*
1/4 cup organic ketchup*
1tsp smoked paprika (I like Penzey’s)
1TBs worcestire sauce
1tsp apple cidar vinegar
1 TBS agave*
Here’s What You Do:
Peel and devein the shrimp and season with s+p. Heat a grill or grill pan sprayed with organic non-stick to medium-high. Stir together the remaining ingredients and then start to grill the shrimp “painting” on the sauce on both sides. Grill about five minutes total, turning once. Yep. that’s it…It’s that easy.
*A few notas:
You can get large shrimp too just be sure to grill only 2 minutes per side as they go fast. I use organic ketchup so it doesn’t have high fructose corn syrup. Feel free to sub in honey if you don’t have agave. I do recommend giving it a try. You can find it by the sugar. BTW-This would be a great and impressive appetizer. Plan on about 3 jumbo shrimp per person.
I grilled a bunch of turkey kielbasa and and put it on the other side of a long platter. Suprisingly the kids ate both! If your kids are not fans of jumbo shrimp, you can cut some into pieces and toss it with a rice or pasta blend. I love the Uncle Ben’s microwaveable whole grain rice that takes 90 seconds. You can toss in a handful of baby spinach or other favorite veggie too. Otherwise, save the shrimp for the adults and give your kids the kielbasa!
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