Garlic & Parsley Shrimp recipe’s is ready in less than 15 minutes! This healthy recipe is full of flavor and can be served with pasta, rice or on top of your salad ! Enjoy !
Ingredients for 2 :
- 1 pound (500g) shrimps, peeled and deveined
- 2 garlic cloves
- 1/4 cup parsley
- 1 tablespoon olive oil
- salt and pepper to taste
1 . In your mixer, add the parsley and garlic. Mix until it’s properly chopped.
2 . In a large skillet over high heat add the olive oil. Then, add the shrimp to the pan and make sure to spread it out so it cooks evenly.
3 . Cook for about 3 minutes on each side until slightly golden. Add the parsley and garlic mixture and stir to combine. Lower the heat to medium and keeping cooking the shrimps until it become opaque.
4 . Add some salt and pepper to taste.
The mint growing in my garden is prolific. I really love mint especially in drinks because it adds such a fresh taste to it. My dad loves Mojitos – I really do too to be honest – and I thought why not making his favorite drink on father’s day?
Ingredients for 2:
- 16 mint leaves
- 1 lime, cut in half, and each half in 6 pieces
- 20 ice cubes, crushed
- 1/3 cup white rum
- 1 tbs simple syrup or cane syrup
- sparkling mineral water
1 . In each 10 oz glass, add mint leaves, 6 slices of lime and cane sugar (or simple syrup).
2 . Using a muddling tool (or wooden spoon), muddle ingredients in the bottom of the glass to release the flavor and juices. Be careful not to over muddle the mint.
3 . Fill the glass to the top with crushed ice, and then add the rum.
4 . Finally fill the top with sparkling water and serve.
In the hot summer days – like we had all last week- I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe. It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !
Ingredients for 3 persons:
- 1 cup whole wheat couscous*
- 1 cup boiling water
- 1/2 lemon, juiced
- 1 teaspoon of olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, peeled and diced small
- 3 tomatoes
- 1 cup fresh mint leaves
- 1 cup parsley
*Note: For a gluten free version, use quinoa.
1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.
2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.
3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.
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