Friday, July 9, 2021


Lunch: Watermelon Salad

Number of Servings

1/3 (5-6 lb) Watermelon, cut into bite sized pieces

1/8 Red Onion, thinly sliced

1/3 Cup Feta Cheese, crumbled

2 Cups Arugula

2/3 Tbsp Fresh Mint

1/3 English Cucumber, sliced

2/3 (5-6 lb) Watermelon, cut into bite sized pieces

1/3 Red Onion, thinly sliced

2/3 Cup Feta Cheese, crumbled

4 Cups Arugula

1 1/3 Tbsp Fresh Mint

2/3 English Cucumber, sliced

1 (5-6 lb) Watermelon, cut into bite sized pieces

½ Red Onion, thinly sliced

1 Cup Feta Cheese, crumbled

6 Cups Arugula

2 Tbsp Fresh Mint

1 English Cucumber, sliced

Directions

1. Gently stir all ingredients together, drizzle with dressing, and serve immediately.


Dressing

1 1/3 Tbsp Balsamic Vinegar

1/8 Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

2 2/3 Tbsp Balsamic Vinegar

1/8 Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

 

4 Tbsp Balsamic Vinegar

¼ Cup Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste



Directions

1. Whisk all ingredients together.

2. Drizzle over salad just before serving.


Dinner: Shrimp Boil

Number of Servings

5 1/3 Cups Water

1/3 Tbsp Salt

1/3 (12 oz) Beer (optional)

2/3 Lbs Shrimp, peeled and deveined, tails on

1 1/3 Ears Corn on the Cob, shucked, rinsed, and broken in half

1/3 Lb Small Red Potatoes, rinsed

1/3 Lb Smoked Andouille Sausage, cut into 1 inch chunks

1/3 Sweet Onion, cut into large chunks

2/3 Zatarains Seasoning Packets

2 Cloves Garlic, minced

1 Lemon

2/3 Tbsp Butter

10 2/3 Cups Water

2/3 Tbsp Salt

2/3 (12 oz) Beer (optional)

1 1/3 Lbs Shrimp, peeled and deveined, tails on

2 2/3 Ears Corn on the Cob, shucked, rinsed, and broken in half

2/3 Lb Small Red Potatoes, rinsed

2/3 Lb Smoked Andouille Sausage, cut into 1 inch chunks

2/3 Sweet Onion, cut into large chunks

1 Zatarains Seasoning Packet

4 Cloves Garlic, minced

2 Lemons  

1 1/3 Tbsp Butter

16 Cups Water

1 Tbsp Salt

1 (12 oz) Beer (optional)

2 Lbs Shrimp, peeled and deveined, tails on

4 Ears Corn on the Cob, shucked, rinsed, and broken in half

1 Lb Small Red Potatoes, rinsed

1 Lb Smoked Andouille Sausage, cut into 1 inch chunks

1 Sweet Onion, cut into large chunks

2 Zatarains Seasoning Packets

6 Cloves Garlic, minced

3 Lemons

2 Tbsp Butter

Directions

1. Fill a large pot with water and beer.

2. Add salt, Zatarains Packets (drop in pouches), garlic, juice from 2 lemons and onion.

3. Bring to a boil.

4. Add potatoes to the pot and continue boiling for 10-15 minutes or until potatoes are tender.

5. Add corn and sausage and cook for 5 minutes.  

6. Add shrimp and cook for 2-3 minutes, or until shrimp are opaque.

7. Drain liquid off of shrimp

and veggies, reserving 1 cup.

8. Transfer shrimp mixture to serving platter.

9. Melt butter into reserved liquid and pour over shrimp and veggies.

10. Slice remaining lemon into wedges and use as a garnish. Cut open one of the used Zatarain’s packets and sprinkle a little of the seasoning mixture evenly on the shrimp mixture.