Real Life: Live & Unscripted

Quick & Easy Talipia

I got this recipe from a friend, and I promise you I've made it twice since and I've only had it like ummmm maybe a month. It's SO easy and SOOOO good. The second time I made it I served it over mashed potatoes.  **YUM** the kids LOVE it!

Excuse the pics, I only took them with my cell phone lol

- 4 (4 ounce) fillets tilapia
  - 2 teaspoons butter
  - 1/4 teaspoon Old Bay Seasoning TM, or to taste
  - 1/2 teaspoon garlic salt, or to taste
  - 1 lemon, sliced
  - 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch
  baking dish.
  2. Place the tilapia fillets in the bottom of the baking dish and dot
  with butter. Season with Old Bay seasoning and garlic salt. Top each one
  with a slice or two of lemon. Arrange the frozen mixed vegetables around the
  fish, and season lightly with salt and pepper.
  3. Cover the dish and bake for 25 to 30 minutes in the preheated oven,
  until vegetables are tender and fish flakes easily with a fork.

 

 **The first time I made this, I doubled it and did it just like it was written, the second time I made it I added lime and garlic. OH SO GOOD**

 

Spicy Lemon Shrimp

I told y'all I was on a shrimp kick lol. This is one from PW...she is my favorite and I love her. She loves me back too and we are BFF's...in my head lol.

I served mine with loaded mashed potatoes, steamed broccoli and french bread. YUM. Dip the bread in the butter and OMG....yummyyyy

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly

 

Shrimp Creole

I am going to start posting these as soon as I cook them or very shortly after. There are so many things I didn't post last year because once I took pics of it, I just didn't feel like doing an entry about it lol. I'm going to try not to let that happen this year.

• 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup chopped green onions
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper, ground
• 2 bay leaves
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• dash hot pepper sauce
• 1 tablespoon chopped parsley
• hot cooked rice

Preparation:

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.

**the only thing I did different was season my shrimp with old bay and let it sit for a couple hours**

Enjoy!