I don’t know about y’all, but I say bring on the holidays!
This has to be my favorite time of year – gearing up for a few days to spend with family and reflect on what we’re all thankful for, and then we turn around and get to experience all the joy of the Christmas season. It does seem super busy – but I just feel like everybody is in a better mood right now looking ahead to the holidays!
I have to catch up later on my “what I’m thankful for” list – but some of them were a little more in-depth and I wanted to put some more time into the explanations. “Friends” just doesn’t cut it, you know?
However, one of the overarching things I’m thankful is just nostalgia in general. I love reminiscing about the past and I love when certain things do that for me. Scent is a big trigger for me, as well as food. I’ve probably told you several times that something about seafood, shrimp in particular, reminds of time spent with my grandparents in Gulfport, Mississippi. So many wonderful meals together and some fun times spent on a shrimping boat!
I made this dish throughout college, perhaps because it reminded me of home a little, but also due to the delicious flavor and the ease! It makes a ton of sauce, but trust me, with some potatoes, rice or bread, you won’t mind at all.
Drunk Shrimp (Serves 2 / 7 WW points per serving)
8 oz. cooked shrimp, tails removed
2 Tbsp. reduced-calorie margarine
1 Tbsp. butter
3 Tbsp. Worcestershire sauce
1 Tbsp. dried oregano
1 tsp. salt
1/4 tsp. cayenne pepper
6 oz. light beer
In a medium skillet, melt margarine and butter and whisk in Worcestershire. Add salt, cayenne and oregano and whisk to blend.
Add shrimp and stir to coat. Cook over medium for 3 minutes. Pour in beer, stir and cover. Reduce heat to medium-low and cook another 3-4 minutes.
I added the shrimp on top of some mashed potatoes, and then poured that delicious sauce all over them. And I may have brought in a roll for clean up duty when the potatoes were gone…
Hope y’all have a great weekend!