Thursday, July 5, 2012

Prepping for the weekend!

What could be better then having a day off during the middle of a work week? Getting paid for it. 

I cant tell you how great it feels to have a paid holiday after working part time jobs for so many years. I think I'm starting to like this whole "work thing" that everyone does. I'm having trouble containing my excitement for this weekend- my first time back in La Crosse since Easter! And on top of it I'm bringing TWELVE, yep that's right twelve, of my closest friends with me. The icing on the cake? My brother Jarrod and his finance Danielle will be there the same weekend! 

This is back in January on Danielle's first trip to MOA

If you didn't already know this, La Crosse is home to Riverfest (a big festival that includes: air shows, lumberjacks, waterskiiers, live music, beer tents, and fireworks). This means that La Crosse is packed and the bars are more fun then ever! A big BBQ is in the plans so stay tuned for recipes.

Onto the good stuff, what I had for dinner tonight. 

Spicy Shrimp with Green Beans and Lime

What you need:

- 1 cup brown rice 
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1/2 pound green beans, halved crosswise
- 4 cloves of garlic, chopped
-1 to 2 red jalapeno peppers, thinly sliced
- sea salt and pepper
-1 1/2 lbs peeled and deveined large shrimp 
- 1 1/2 teaspoons chili powder
- 1/4 cup fresh lime juice

Cook the rice according to the package directions. Fluff with a fork and fold in the cilantro. While the rice is cooking, heat oil in a large skillet over medium-high heat. Add the green beans, garlic, jalapenos, and a few dashes of salt and pepper (i dont usually measure but probably about 1/4 teaspoon each). Cook, tossing frequently for 2-3 minutes. I prefer my beans a little more crunchy so I do the taste test to preference throughout the cooking process. Season the shrimp with chili powder, salt, and pepper and then add to skillet. Cook tossing occasionally, until shrimp are opaque throughout, 3-5 minutes (try not to overcook shrimp because they become rubbery). Stir in the lime juice and serve over the rice. 

I used frozen shrimp because it was on sale, but always check out the fresh section for deals! Just soak the frozen shrimp in a coriander with cold water running until they thaw, then peel.

I added extra chili pepper for some added spice!

We had some fresh tarragon from the garden that really paired with this recipe nicely!

We ate this meal with chips and salsa (rhubarb salsa from the farmers market). If you like spicy food, I definitely recommend this recipe, very flavorful!

Have a good weekend!