On my walk this morning I came across a house that had what must’ve been close to 200 daffodils all blooming.
(I didn’t want to be a major creeper and take pics of them all, but it was this patch x20 all around their front yard)
Meanwhile over at *my*house, I’m gunning for the…four?
I did paint my nails a sunny yellow though, so I’ve got that going for me in the cheer department.
Also in the cheer department? This super easy faux ceviche made with shrimp. I love ceviche- a seafood dish where the fish/scallops/shrimp is cured (ie “cooked”) by soaking in the acidity of lime juice for several hours. This recipe has the flavors of ceviche, but comes together so much faster since we’re just going go pan-cook the shrimp. I also added corn- not traditionally found in ceviche- but often found in my freezer, ha. Serve with corn tortillas or baked chips for a meal (remember- corn is a whole grain!).
Shrimp Faux Ceviche
1 tablespoon olive oil
1 lb raw colossal shrimp (I always pick the tail-on deveined kind), thawed according to package instructions, tails removed
2 cups frozen, cooked to package instructions
2 ripe avocados, diced
1 pint grape tomatoes, quartered
½ small red onion, finely diced
2 bell peppers, diced (if you like heat, sub out jalapeno peppers)
½ teaspoon ground coriander
1/4 teaspoon chili powder
Juice from 2 limes
Salt and pepper to taste (I used ~1/4 teaspoon each)
In a large sauté pan over high heat, add olive oil and shrimp. Sauté for a few minutes on each side, or until pink and no longer translucent. Remove from pan and add to a large bowl. Add all remaining ingredients (veggies stay raw). Serve warm/room temperature. Makes four heaping servings.
Per serving: 332 calories, 25 grams carbohydrates (including 9 grams fiber), 18 grams fat, 24 grams protein, 290 mg sodium. This also gives you 214% of your daily vitamin C needs and 68% of your daily vitamin A needs.