Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn

July 19, 2018 at 5:21 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn

 

 

For Breakfast this morning I prepared a Breakfast Taco. To prepare it I heated up a couple of Johnsonville Turkey Breakfast Sausage Links. Then Scrambled a Egg. Then to assemble it I used a Old El Paso Blue Corn Stand Up Taco Shell. Sliced up the Sausage and added it to the Scrambled Egg, stirred and mixed. Added the Scramble to the Taco Shell, added Sargento Reduced Fat Sharp Cheddar Cheese, and topped it all with Ortega Chipotle Taco Sauce. This made one delicious Breakfast Taco! I’ll have to have these for Dinner, very soon! Partly Cloudy, humid, and a high of 90 degrees out today. Had to take Mom to her follow up eye exam, everything looked great they said. Back home did a few chores around the house. For Dinner tonight its Fried Freshwater Shrimp w/ Sugar Snap Peas and Mini Ears of Sweet Corn.

 

We’re having Shrimp tonight, I could eat Shrimp and Seafood every day! While at Kroger the other day, I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. I love these, they are so meaty. They don’t have that Ocean taste like Ocean Shrimp but they have that fresh and sweet taste like Seafood. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

Added 2 tablespoons of Extra Light Olive Oil into large skillet. Heated the oil on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

 

For one side I prepared a bag of Green Giant Steamers Sugar Snap Peas. To prepare them; Keep Frozen. Place pouch, printed side up, on microwavable plate. Do not cut slit in pouch. Microwave on high 5 minutes. Let stand 1 minute. Pull or cut to open and serve! Came out good and very easy to prepare.

 

 

 

 

 

For another side dish I boiled some Green Giant Mini Ears of Sweet Corn. It’s frozen Mini Ears of Sweet Corn and you just boil for 10 minutes and you have some of the Sweetest Corn you can find! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

 

Green Giant® Steamers Sugar Snap Peas

Green Giant® Steamers Sugar Snap Peas 12 oz. Bag. Steamers Boxed Vegetables, conveniently sized for smaller households in a wide variety of flavors. Try our delicious sauces and seasonings – surprisingly lower in fat and calories – or enjoy the simple goodness of our plain vegetable varieties.

Nutrition Facts
Serving Size: 0.75 c
Servings per Container: 3
Number Of Servings 3
Serving Sizes
Energy 40
Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 90 mg
Potassium 105 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Sugars 4 g
Protein 2 g

Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

July 7, 2017 at 5:04 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

 

 

To start the day I prepared a Poached Egg, an al fresco Chicken Sausage, and served it all on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Started a couple of loads of laundry for Mom after Breakfast. More rain and thunder storms out there today, 87 degrees and the humidity was at 82%. After Lunch I went to a local hospital to see a friend of mine. He’s not doing good at all. He has Stage 4 Lung Cancer. It just tears me up seeing people suffer from Cancer. Not a lot to do at this point but pray for him and the family. Back home not a lot going on. For Dinner tonight its Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas.

 

While at Kroger yesterday I picked up some more of the huge Freshwater Jumbo Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning!

 

 

I prepared 3 side dishes with the Shrimp, Mom and Dad love side dishes! So for one side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

For the last side I prepared a can of Glory Foods Blackeye Peas. I just emptied the contents into a medium sauce pan. Then heated to a slow boil and then turned the heat down to a simmer, heated until ready to go. I love Blackeye Peas. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavorful notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato

June 8, 2017 at 5:03 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato

 

 

To start of this 8th day of June I prepared a Poached Egg, al fresco Chicken Sausage, and served it all on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Started a couple of loads of laundry for Mom. Then got our old sweeper out of the closet and worked on it to get it running again. Took the roller brushes out and cleaned them and lightly greased the casings. It seems to working again. Then outside took my Hoveround Chair out and cleaned it up, much needed! For Dinner tonight its Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Baked Potato.

 

 

While at Kroger yesterday I picked up some more of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning!

 

 

I prepared 3 side dishes with the Shrimp, Mom and Dad love side dishes! So for one side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil.

 

 

To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

 

 

 

For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

 

For the last side I prepared a Baked Potato. It was a small Russet Potato that I had leftover. Seasoned it with McCormick Grinder Sea Salt and Peppercorn Medley, and topped with I Can’t Believe It’s Not Butter. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavoral notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

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