Today marks the first Friday of Lent. This year is a little different now that we are eating lchf. Fried fish, cheese pizza, and pasta are aplenty in Catholic homes around the country. Fortunately for our health, those aren’t really options for us anymore. So the question becomes, what are we having for dinner tonight? The answer tonight was grilled pesto shrimp and pan seared green beans! It was a very simple meal in preparation but the flavors packed a punch.
Throughout the summer, I harvest the basil in our garden box and make pesto to enjoy throughout the winter. Pesto freezes great and once thawed, gives your dishes a punch of freshness. I marinated the shrimp in some of my summer stock of pesto for a couple of hours. Grilled shrimp is quick! I skewered it and grilled it for just a couple of minutes on each side. As soon as the shrimp turns pink, you’re done.
The green beans were inspired by a restaurant that I frequent in Madison, IN called Fresh Cut. They make the most delicious green beans that I have ever had. First, I blanched the green beans to get out a little of their bite. Then, I pan seared them olive oil over high heat and seasoned liberally with kosher salt and fresh ground pepper. Simple but delicious!
Grandpa Mike is in town visiting this weekend and gave this meal a thumbs up. He said that he is as picky as, my son, Hudson but that this was really good. I couldn’t ask for a higher compliment!