I jumped on the scale the other day and thought someone was playing a joke on me. I turned quickly and thought my husband or son had their foot on the edge on the scale.
There was no foot to be found.
Husband? Son? Daughter? Dog? Nope! Just me and my big ole butt. How could this be?
Well, there was the food blogging trip to Las Vegas in November plus Thanksgiving. And my anniversary weekend celebration. And the Christmas holidays. Plus the trip to New York City where I ate ALOT of good food. Wait, and I haven't even gotten to 2015. There were not many trips to the gym.
Let's stop here. It's time to get this body ready for a bikini. Okay, not really but how about we at least start with a little prep for some shorts and summer dresses.
First up, I'm filling my fridge with lots of veggies and then making these shrimp. I don't want to deprive myself so why not make something decadent that is low carb but also low in calories and fat? These Preserved Lemon and Caper Shrimp are perfect for a party appetizer but I like to make them for a quick dinner and serve lots of veggies on the side.
I was happy to find these jars of preserved lemon at Trader Joe's however you can also substitute regular lemon slices. If you are really feeling ambitious, make your own preserved lemons. I have yet to do that but I hear they are so good homemade. I have used these lemons in chicken dishes, seafood dishes and risotto. It really livens up a recipe.
This recipe cooks up in minutes and the shrimp can be served hot or cold. The weather is finally supposed to be nice in NJ. Instead of spending so much time cooking, I will be getting some exercise and fresh air.
Preserved Lemon and Caper Shrimp
- 1 Tablespoon olive oil
- 2 cloves crushed garlic
- 3 slices preserved lemon plus extra for garnish
- 1 pound large shrimp peeled, deveined and tail left on
- ½ cup white wine
- 1 TBS Old Bay seasoning
- 1 TBS dried parsley
- 2 Tablespoons capers
- cocktail sauce for serving
- Heat olive oil on medium in a large frying pan. Add garlic and preserved lemon. Cook for about 3 minutes or until garlic and lemons start to soften.
- Add the shrimp, wine and sprinkle the seasoning and parsley on top. Add the capers and give the shrimp a quick stir.
- Cook for about 3 to 4 minutes or until they turn pink. Transfer to a bowl.
- Serve warm or cold with cocktail sauce and more preserved lemons.
I feel you with the indulging too much lately!! I LOVE shrimp and this looks like the perfect light and easy dish!
Great recipe Lisa, thanks!
Colleen (Souffle Bombay)
SHRIMP!! Looks so good! I've never has preserved lemons...I need to check them out!
Kristin @ Dizzy Busy and Hungry!
I am definitely going to try this! I need to do something to get my butt ready for warmer weather, too! 🙂
Ciao Chow Linda
I've had similar frightening revelations when stepping on the scale. Your shrimp and preserved lemon dish looks like a great way to combat the pounds gained!