This morning, Leslee will be wrapping up the guest posts with a recipe!
I first noticed her after she started linking up with Friday Favorites, and had the honor of guest posting for her last month while she was in Orlando. Apparently O-town is the place to be this summer.
Although I have never met her in person, I know we both share a love for good eats and nachos (well… mostly chips and salsa for me!) and think you’ll love this delicious dish she put together. Take it away, Leslee!
(And, for the record, I’m totally drooling over here…)
Hello, Housewife Glamour readers! My name is Leslee and I am the writer behind the healthy living and lifestyle blog Her Happy Balance.
On my blog, I like to share what I’m cooking up in the kitchen, how I’m sweating in the gym, and what I’m currently lusting over #shopaholic.
I’m a Philadelphia girl, born and raised, and love sharing the happenings going down in the City of Brotherly Love as well.
I started blogging back in December of 2012 as a creative outlet and stress reliever for my first “big kid” job as a scientist doing cancer research. Blogging helped me realize my true passion for fitness and provided me with the extra push to change careers.
This fall I will be starting a new journey and going to graduate school to become a registered dietitian! Wish me luck, friends!
While I wish I could be in Florida with Heather on her camping trip roasting some s’mores, I’m thrilled to help hold down the fort with a recipe.
When I think of summer food, I think of cook-outs, fresh produce, and seafood fests. Today I would like to share with you a family recipe for a shrimp appetizer that we call Shrimp du Jour. It’s best served outside on the patio with a Corona in hand.
Shrimp du Jour – Serves: 4-8
2 lbs. Medium-Sized Uncooked Shrimp, peeled and de-veined
4 Tbsp. Butter, divided
1 Tbsp. Worcestershire Sauce
1/8 Cup Panko Bread Crumbs
3 Cloves Garlic, finely chopped
1/8 Cup Fresh Parsley, chopped
1/8 Cup Fresh Chives, chopped
1/2 Tsp. Salt
1/4 Tsp. Ground Black Pepper
1/8 Cup Parmesan Cheese, grated
Shell 2 lbs of shrimp. Clean, de-vein and dry them. You should have about 30-40 shrimp. In a skillet, heat 2 Tbsp. butter. Add shrimp and cook over high heat until shrimp turn bright pink – about 2 minutes. Be careful not to overcook your shrimp as they can become tough.
Remove from heat and add Worcestershire sauce, garlic, parsley, chives, salt and pepper. Mix well and place in a single layer on a large greased baking dish. Sprinkle with bread crumbs and cheese and drizzle with 2 Tbsp. melted butter. Put under a hot broiler to brown – about 5 minutes.
Add a squeeze of fresh lemon juice if desired. Serve and enjoy!
My family recently enjoyed this treat outside on our patio with some crudités and cocktails for Father’s Day. It was extra delicious because this was the first time we got to enjoy the fruits of our labors in a dish – the chives and parsley came from our herb garden!
Don’t you just love summertime? When else does food taste this fresh?!
Thank you again, Heather for allowing me to take over the blog today and share my love of food! I hope you get a free moment to click on over to Her Happy Balance and see what adventures I’m getting myself into.
Next up on my adventures list – training for my first half marathon!
Good luck with the half marathon training, Leslee!
I’ll be right behind you training for my second one coming up this fall. Thanks again for the yummy family recipe!
Question of the Morning
• What is your favorite way to eat shrimp?
(Grilled, steamed, blackened, and/or seasoned in spices?)
(In salads, pastas, grits, or on a skewer?)
Shrimp and grits might be one of my favorite things on the planet. We were two seconds from having grits station at our wedding reception and you better believe there would have been an option to add shrimp to them. Other than that, I enjoy adding shrimp to almost anything, since it’s one of my favorite proteins!