Eating in the Middle- Part 3

I think I’ve finally decided how many parts that I am going to do of Andie Mitchell’s cookbook, Eating in the Middle. 7.  

This is a very easy and delicious salad that you can make in no time. Especially good for when you're a very busy person, but don't want to sacrifice food.   Jerk shrimp is sweet and a little spicy.

This is a very easy and delicious salad that you can make in no time.

Especially good for when you're a very busy person, but don't want to sacrifice food.  

Jerk shrimp is sweet and a little spicy.

I’m usually scared of odd numbers, but the number 7 seems so satisfying for this one! So that means that there will be 4 more amazing recipes by this amazing cook after this one!  

That’s super exciting to me!

I wasn’t sure how I would feel about this recipe, it’s a jerk shrimp salad with mango, avocado, and an apricot dressing.

Well, I loved it.

So did Braedon.  He ate like 10 shrimp and got so excited about the salad that he almost choked himself putting it all into his mouth. *Disclaimer: read ‘almost’ and he is fine.*

The best part of this meal is that it took me about 15 minutes to make.

Tuesday was an especially bad day, I had 3 deliveries for food/groceries/home stuff.  Braedon was being an absolute nightmare, I’m guessing it was growing day.  And Amazon was very late with my order.

I had to get this meal out in like 25 minutes before Braedon went to bed.

I accomplished that!

Thank you Andie!

Jerk Shrimp Salad with Mango & Avocado

Ingredients 

  • 2 tsp packed light brown sugar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp allspice 
  • 1/4 tsp ground nutmeg 
  • Pinch of ground cinnamon
  • 1/2 tsp salt
  • 1/3 tsp cayenne pepper
  • 1/2 pounds large shrimp peeled and deveined
  • 3 tbs extra-virgin olive oil
  • 2 tbs fresh lime juice
  • 2 tbs all fruit apricot preserves
  • 1 large head romaine, choped
  • 2/3 cup chopped cilantro
  • 2 large carrots
  • 1 large mango, peeled, pitted, and cut into stripps
  • 1 avocado, peeled, pitted, cut into strips

Directions

  1. In a large bowl, whisk together the brown sugar, garlic powder, oregano, thyme, allspice, nutmeg, cinnamon, salt, and cayenne. Add the shrimp and toss to coat well.
  2. In a 12-inch nonstick skillet set over medium-high heat, heat 1 tablespoon of the oil.  Add the shrimp and cook, undisturbed, until browned on one side, 2 to 3 minutes.  Flip and cook until browned on teh other side and opaque throughout, about 2 more minutes. Transfer to plate.
  3. In a large bowl, whisk together the lime juice, apricot preserves, and the remaining 2 tablespoons of olive oil.  Add the romaine, cilantro, carrots, and mango, and toss to coat.
  4. Divide the salad among 4 plates and top each with a quarter of the avocado and the shrimp.

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