shrimp with feta, zucchini, quinoa, and lemon

well, folks…i found a little bit of cooking inspiration.  maybe it was the shoveling of food into my mouth in florida that did the trick or that i let myself watch some of the food network. (i had been limiting myself as it makes me want to eat, like all the time). i came home  from my trip and actually missed cooking.  i have like 5 different projects going on and my mind is diving in and out of each one. i think these little treats i have coming up for you were my way of escaping from the tasks i didn’t really want to do… like vaccuming.

i am hosting a huge party tonight for some friends of mine that are getting married. next week, i have my first (paid) catering gig…where i am actually making all the food! wowza!!!!! pretty cool, as it kind of just happened. i am really excited about all of it and nervous!  i guess food is just on my mind, and i wanted to cook to get back in the zone to prepare for the duties ahead.  it felt good to be in the kitchen. it felt good to be cooking healthy too.

summer time makes me crave shrimp. i have to admit though, i feel a little sketch about shrimp. definitely, don’t buy farm raised as they are infested with antibiotics, growth hormones or animal byproducts. yikes! wild caught from mexico is a little iffy as well.  wild caught from the US is your best bet.  if you want some really good info about your best bet, read this!

i also got to use the first harvest of a zucchini from my garden in this dish! herbs from the garden as well!

RECIPE: for 1-2 servings

1/2 lb shrimp (devained, tails or no tails)

drizzle of olive oil

1/2 -1 cup of quinoa

1 zucchini

1/4 cup of red onion

1/4 cup of feta cheese

1 tbsp fresh dill

1 tbsp fresh parsley

zest and juice of one lemon

salt and pepper

clean your shrimp and  cover in olive oil and salt and pepper. either grill on skewers or roast at 350 degrees for 20 minutes.

slice zucchini and red onion and sauté with olive oil, salt and pepper until soft.

boil your quinoa.

dice parsley and dill.

zest and juice the lemon

combine all ingredients with the feta cheese.

serve hot or cold!

Published by Dear, Us

Welcome to the bridge where I hope and intend to create a space for ALL the things I do and can't seem to quit. I am a stylist, a creator, a shop owner, a writer, an artist, a mama. Sabina Bloom was born FEB 2021 in a snowstorm and she has an extra special gift on her 21st chromosome. Here you will find us laughing, loving, creating, and navigating Down syndrome and our life together.

5 thoughts on “shrimp with feta, zucchini, quinoa, and lemon

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: