So last week while on vacation, I thought I might get a chance to update the blog or post a delicious new recipe.
Obviously…that didn’t quite happen.
Y’all, I don’t know what it was – but I just didn’t want anything to do with technology! Other than watching a few episodes of a TV show we brought on DVD and letting the world know that my amazing husband passed his big exam via Facebook, I completely immersed myself in books and enjoyed sticking my head in the proverbial sand.
Okay, so it was my feet in the sand, but you get the picture.
Anyways – the husband and I had an amazing 7 days full of sunshine (well, mostly!), cold beer, crashing waves, delicious seafood, ocean breezes, good books, late night balcony talks and of course, celebrating his big accomplishment!
I think we ate something with seafood every single day – including 2 different types of delicious baked oysters smothered in cheese! We also had crab legs, grouper cheeks (yes, cheeks, and they were ridiculously good!), smoked tuna dip, gumbo and a pizza that was topped with Cajun grilled shrimp.
I know I’ve told y’all how much I love shrimp and how versatile it is. Well, I finally tried a recipe I’d been dying to test out that I found on SkinnyTaste that is a homemade salsa – with the main ingredient being shrimp. It is so incredibly refreshing during these hot summer months – just pair with a cold beverage (I mean, it doesn’t have to be a beer), kick back on the patio and enjoy!
Shrimp Salsa (Serves 4 / 2 WW pts. per serving / adapted from “SkinnyTaste“)
8 oz. pre-cooked shrimp
2 medium tomatoes
3 Tbsp. red onion, diced
2 Tbsp. fresh jalapeno, diced
1 Tbsp. cilantro, chopped
2 Tbsp. fresh lime juice
1/2 tsp. kosher salt
1/4 tsp. cracked black pepper
Pinch garlic powder
Tortilla chips (I tried Garden of Eatin’ Red Hot Blues Chips, they are sprinkled with cayenne and have a great kick to them!)
Remove tails from shrimp and pat dry. Chop shrimp into 3 or 4 pieces each.
Chop your tomatoes and dice your onion. Add to a medium bowl and add lime juice, salt and pepper. Mix and let sit for 5 minutes.
Add chopped jalapeno, cilantro and shrimp to bowl. Mix well and refrigerate at least 1 hour. Taste and add salt if necessary.
This is even better after a day or so when all of the flavors have really blended…so don’t be afraid to double the recipe if you are expecting a crowd!
Remove from the refrigerator, grab your chips and dig in!