It’s BBQ season in most parts of North America, so I’m sharing one of our favorite meals: curry grilled shrimp!
Shrimp is one of the fastest cooking protein sources, it’s low calorie, and makes great leftovers for salads and wraps. (It is high in cholesterol, however, so please note this fact if you are watching your diet for cholesterol intake.)
I usually buy raw, frozen shrimp in the shell. I like them in the shell because I feel that the shell protects them in the freezer. When I make this meal, I take the shrimp out about an hour before I marinate them.
It’s the summertime and I want to be outside as much as possible, meaning I want to be in the kitchen as little as possible! Enter lemon spaghetti with shrimp. It’s one of my go-to meals because it takes less than 30 minutes to prepare. Plus, I always have shrimp in the freezer. My family loves this dish and I make it a couple of times a month.
A few months later, we were visiting my sister-in-law and I made lemon spaghetti for dinner when company was coming. Everybody loved it, down to the toddler who ate only the lemon spaghetti! It’s still a favorite at my sister-in-law’s house.
The recipe is so easy that you don’t really need the book. I play around with the measurements sometimes and it still tastes great every time.