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I never realized how difficult it could be cooking for two until this past year. I can usually make my normal recipes when my husband isn't traveling because he usually goes back for seconds or will save leftovers for lunch the following day so there isn't much food waste. But my daughter and I aren't as good about eating up the leftovers, even when we have the best intentions to do so. So I've been on the hunt for recipes that will easily feed 2 without a lot of, or any, leftovers. I always think that what comes in a bag of shrimp is never enough for more than 2 people, so I save those recipes for when there are only going to be 2 people eating at home on any given day. Before Jason gets back home from his travels this week, I thought we should try this Grilled Shrimp on Wilted Greens recipe that I grabbed from Golden Blossom Honey this month. It seemed like just the right amount of food for 2, whether we were wanting it for lunch or even dinner.
This is a light meal option that works for both lunch and dinner. It's fairly quick to prepare, short of the marinade time. While this recipe does have a serving size of 4, I found that since greens wilt down really small as they cook, it was actually more suited for 2 when served as a whole meal, with just a few shrimp leftover. As a side dish, 4 is quite accurate there. This recipe offers a bit of spice mixed with a little bit of sweet. A unique and flavorful combination that I quite enjoyed. While I realize we're still in the throws of winter and I'm sharing a grilling recipe, I admit that I didn't clear the snow off of my grill. Instead, I skewered up the shrimp and broiled them in the oven for several minutes on each side until they started to show a little char. The shrimp still came out as delicious as if they were pulled from a summertime barbecue setup, so it's safe to say that no matter the season, this salad can be served year round.
Ingredients
3/4 cup oriental sesame oil
1/4 cup GOLDEN BLOSSOM HONEY
Juice of one lime
1/4 teaspoon dried ginger
1 clove garlic, minced
1/2 teaspoon salt
1 small jalapeno pepper, minced
16 uncooked large shrimp, peeled and de-veined
1 head radicchio, leaves separated
1 pound baby spinach leaves, washed and stemmed
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What's your go-to meal when cooking for 2?
It's a nice way to bring on the 'grill mentality' even if you're not really using the grill. I hear the weather has taken a turn for the worst again up there, so I'm sure you're ready for some actual grilling weather. And YES! to no leftovers!!! We also do not usually eat them, even with the best of intentions.
ReplyDeleteIt's been sunny giving it the false hope that spring is on the horizon. But we're consistently hovering around 30 degrees. There was snow on the ground again this morning (it has since melted) and that was enough to sour my mood when I woke up. I'm ready for spring!
DeleteWell, back in the day when we were newlyweds, I made the Food Club brand of Hamburger Helper🤣 Now my go to is salmon.
ReplyDeleteGirl, we did the same. I have nightmares about that nasty Hamburger Helper.
DeleteI've got a neighbor that still uses the grill in the cold and snow lol he can have it.
ReplyDeleteHow can you have leftovers with the doggo around? Lol sounds like one that leaves little waste though, which is a win.
Because he's pickier than a toddler. He won't even eat the high end chew treats I buy him, but he did want Milk Bone today. I guess he's just cheap and easy LOL
DeleteI never have leftovers, the last time I did was when I made sunflower veggie meatballs in tomato sauce for the first time and had enough for three meals, but otherwise I always cook the amount I need for a meal, never throw anything.
ReplyDeleteIt's probably easier to cook for one when you are constantly having to do so. I never asked. Are your mom and brother vegetarian also, or just you?
DeleteBrother is also, mother is not, but we never ate much meat in the house even when we were little either because we were poor or because our parents simply did not care. Even when we did it once a week, it was of poor quality, like roasted five year old chicken LOL like eating a cardboard.
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteThanks for stopping by!
DeleteI love shrimp but I don't eat it as much anymore since my allergy to it has gotten worse over the years.
ReplyDeleteIsn't that crazy how that can happen as we age?
DeleteCooking for two can definitely be a challenge! It sounds like you've found a great solution with the Grilled Shrimp on Wilted Greens recipe. It’s smart to look for meals that minimize leftovers, especially when you're trying to avoid food waste.
ReplyDeleteI love that you adapted the grilling recipe for the winter by broiling the shrimp—it’s a great way to enjoy summer flavors even in colder weather. The combination of sweet and spicy sounds delicious, and using fresh greens makes it feel light and healthy.
Thanks for sharing this recipe!
New post.
Thank you, Melody! Will swing by shortly!
Deletethis looks so yummy! thank you for sharing
ReplyDeleteThank you!
DeleteThis recipe looks very tasty
ReplyDeleteIt was really tasty!
DeleteSuch a good idea to place the shrimp over wilted greens! Healthy and tasty.
ReplyDeleteIndeed. Thanks, Judee!
DeleteThis looks divine.
ReplyDeleteThank you!
DeleteIt looks delicious, I really like the taste of shrimp and this way of preparing them seems novel to me, thanks for sharing the recipe.
ReplyDeleteThanks for stopping by!
DeleteI can't eat shrimp...I wish I could. This looks yummy.
ReplyDelete