My family loves shrimp night. The kids go crazy over the special seafood dinner and Jon and I appreciate the healthy lean protein. Unfortunately shrimp doesn’t make an appearance on my shopping lists too often. Seafood prices seem to be on a continual rise and as my kids grow I need more shrimp than ever to feed them all! Because it is such a rare treat in our house they eat it as if the shrimp population is nearly extinct. It’s quite impressive to watch actually, little fingers feverishly peeling shrimp and eating them up quicker than any adult I’ve ever seen.
That’s what makes me keep a close eye out for those shrimp sales. Every so often our local seafood deli orders too much and our family gets a yummy treat. Usually a simple shrimp boil is the route I take. A plastic table cloth is thrown down and the pots of corn, potatoes, and shrimp are dumped right into the center of the table. Everyone grabs right from the pile and eats without a plate. While this method is super fun, not to mention it has the easiest dinner cleanup ever, I sometimes crave more “refined” flavors.
This particular shrimp night was one of those times. I wanted to really make the most of the shrimp by adding some of my favorite flavors while keeping it just as appetizing as ever for my kids. An easy marinade is just the answer, who has time for all of that frying nonsense? I whipped up a simple marinade with all of my favorite Asian flavors with a little help from Litehouse. Ready to use Instantly Fresh Lemongrass makes it easier than ever to infuse the shrimp with a flavor not too often seen in home cooking. Fresh lemongrass is quite daunting if you’ve ever seen it in the grocery store, and frankly it has always looked like too much of a chore for me to ever take on. Now that I can simple add a pinch here or there I am using the daunting ingredient more than ever!
After a quick marinating session and an even quicker bake in a really hot oven what we were left with was an incredibly delicious shrimp dish. Savory, sweet, tangy, and lingering lemongrass flavors give this lean seafood a beautiful color, fragrance, and unforgettable taste. Once again I was left with fairly easy dinner cleanup as half of the shrimp was eaten before it ever even hit the table. I think it’s safe to say this will be a new family favorite when we are feeling a little too “refine” for our usual southern shrimp boil.