Eric and I spent the long weekend perfecting the art of the “See Food” Diet. When we saw food, we ate it. This proved to be most uncomfortable and unfortunate for us come Monday when we found ourselves so bloated and plugged (sorry TMI) that we were seriously questioning the appeal of this gut busting diet trend. In fact, we found the See Food diet to be a complete and total failure and plan to avoid it from here on out. I suggest you do the same. Seriously, no good can come from it. Seriously.
See, we went out of town to the Quad Cities for a mini-getaway to celebrate our anniversary. (Three whole years! Hooray!) Usually when we go out of town I spend hours pouring over menus and reviews trying to pick the best of the best of places to eat. I go all out. This, however, takes a lot of work and a lot of planning. If you know you are having a nice dinner somewhere, you have to plan your whole day around that. From meals, to showers, to clothes, to activities…it all revolves around that reservation. To be honest, I just didn’t feel like dealing with it. I decided we would eat when we were hungry and eat whatever sounded good. It was a vacation after all! No calorie counting allowed. (Although after this, calorie counting doesn’t sound so bad…in fact, it sounds great!)
Some of the things that we saw that looked like good eating included such gems as:
Homemade Potato Chips
Pretzels and cheese
And, of course, cold, frosty beer.
Impressed? No? Disgusted? Yeah, me too. I need a pukey face emoticon right now. I feel obligated to mention that this is not our usual diet. Don’t you judge us! LOL. This was an isolated weekend occurrence. Hey, it happens, right? And everyone deserves it, right? I think so!
To top off our “See Food” weekend, I needed something light! I was dying for something light. I couldn’t even stand the sight of junk food. Some actual seafood sounded good – grilled shrimp sounded especially tasty. I found a grilled shrimp taco recipe that sounded quite de-“light”-ful (har-dee-har-har) so that’s what I decided to put on the ole’ barbi come Memorial Day.
Welp. It rained. Isn’t that always the way? I spent part of the day giving the grill a good scrub down and cleaning and getting it all ready for the season. Sure enough, about 4:30…the clouds roll in and the drops start falling. Boo!
On to Plan B. Plan B was keep the same recipe and cook shrimp inside on a grill pan. It actually turned out really great! YUM. Light, refreshing, cool and spicy. A great way to kick off the summer grilling season. Even if you have start off the season indoors.
Now, the original recipe calls for topping the tacos with a sour cream/mayo sauce.Yeah, that’s a no go in this house. Sour cream and mayo are by far the worst offenders in the nasty white and creamy realm I have so much trouble with. I subbed low-fat plain yogurt. For some reason, I’m okay with yogurt. Don’t ask me, I can’t explain why yogurt is okay and sour cream is not. I don’t sit around trying to figure it out either. I punched up the sauce with chopped scallion and a pinch of chipotle chili powder in addition to the cumin the recipe called for. So freakin’ good.
I made some other changes to the recipe based on what I had in the house – switched out shredded cabbage for fresh, crunchy romaine hearts. Subbed flour tortillas for corn and used an classic extra hot red salsa instead of the tomatillo salsa. All in all, an easy, fresh summer seafood meal. Can’t wait to make this again on my actual grill!
GRILLED SHRIMP TACOS WITH COOL SCALLION YOGURT SAUCE (Recipe adapted from: MyRecipes.com)
NOTE: The recipe below is for the outdoor grill. To do it indoors, preheat a grill pan over high heat. No need to skewer shrimp, just place directly in pan and grill until cooked through and opaque.
- 1/2 cup low fat plain yogurt
- 1 tablespoon milk
- 1 scallion, finely copped
- 1/2 teaspoon ground cumin
- Pinch of chipotle chili powder
- Salt to taste
- 18 jumbo shrimp, peeled
- 2 tablespoons butter, melted
- 2 large garlic cloves, minced
- 2 limes, cut into quarters
- 1/2 teaspoon kosher salt
- 8 6-inch corn tortillas
- 2 to 3 cups finely shredded romaine hearts
- Bottled salsa
- Whisk together the yogurt, milk, scallion, chili powder and a bit of salt to taste. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned. Remove from grill. Lightly salt the shrimp.
- Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the lettuce, yogurt sauce, salsa, and a spritz of grilled lime.
Here’s a couple pics from our “See Food” weekend, just for fun:
A Boy and His Toy. (Eric in a huge JD harvester at the John Deere Commons. I also got a 10 minute lesson on the engine of this machine. I shall spare you. Anyone who knows any engineers knows what I’m talking about! ;))
My, what a big wheel you have!
Whitey’s Ice Cream – a Q-C institution. I think Alton Brown stopped at Whitey’s when he did his Feasting on Asphalt on the Mississippi. Holy Yumminess! I wanted to get pics of us with our treats but it was raining and we had to wolf them down in the car before they melted. Trust me, delish!
America’s Pastime. Us at the QC River Bandits game. (Wow, I look all kinds of dumb in this pic. That’s what I get for doing the hold your arm out and take a pic of yourself thing. Ha.)
Is there anything better than minor league ball? I think not! Check out that view of the Mighty Mississip!
Every man’s dream come true – a 12-inch weiner. Wait…what? LOL!