Yes, that’s right. I went on a cooking rampage this evening.
I got some pictures. I had some tastes. I’m pretty sure I said this a few times:
These are never going to work…
But, friends. They did. And they were yummy.
Dinner tonight, sadly, did not get any pictures taken of it. But it was kind of epic:
Large frozen shrimp (already deveined), thawed & peeled by yours truly, marinated for about 30 minutes in Cilantro Pesto. While that marinated, I steamed some corn on the cob and sautéed some red and yellow bell peppers. The shrimps were then sautéed – really just cooked on 1 side, then flipped, then done. Shrimp and peppers were placed on corn tortillas with non-fat Fage yogurt. Corn-on-the-cob on the side, with butter, salt & pepper.
Holy yum, batman!
Adapted from All Recipes
- Bunch of Cilantro, stems cut as close to the leaves as possible
- 1 Tbsp White vinegar
- 5 cloves Garlic
- 1/4 cup Parmesan cheese
- 1/2 teaspoon Red pepper
- 12 pine nuts (that’s all I had!)
- Olive oil – Between 1/3 and 1/2 cup
Food process the heck out of all the above (except oil). Add oil slowly until you reach desired consistency. Slather all over everything. EVERYTHING.
You’ll have to wait until tomorrow for the true star of the show…
Banana Protein Souffles