Friday, June 22, 2012

Best Beach Dinner EVAH

We just got back from our second beach trip to Edisto Beach, South Carolina yeseterday. Before I got into the 1000+ pictures that I took (LITERALLY, I took over 1000 pictures at the beach...) I wanted to quickly share a really, really yummy dinner that we made while we were there. When we go with the Midkiff side of the family, My brother and sister in law take 3 nights to cook dinner, and Scott and I take 3 nights to make dinner. Mom and Dad make breakfasts and lunches, and it works out to be a really great system. This is one of the meals I made (with help from Mom and Brantley since I am under direction from my doctor to be getting plenty of rest since Baby Boy is pushing down on my cervix...) and it was DELICIOUS and couldn't have been much easier.

Roasted Lemon Shrimp
(recipe from pinterest found here)



-1 stick butter
-one lemon, sliced in rounds
-fresh shrimp (preferably coastal Carolins shrimp :)), about 1/2 pound per person, deveined with shells removed but tails left on
-1 packet Italian Salad Dressing Mix (we were talking about this, and thought Ranch Dressing Mix would be really good too!)
-Salt/Pepper
-Old Bay Seasoning

Turn oven to 350 degrees. While oven is preheating, put a stick of butter into a shallow baking sheet, put in oven and allow to melt. By the time the oven gets to 350, the butter should be melted. Remove baking sheet from oven and spread out lemon slices in one layer. Cover lemon with shrimp. Sprinkle entire italian dressing seasoning evenly on shrimp. Season with salt and pepper and Old Bay to your taste. Pop back into the oven and roast 15 minutes, or until shrimp are opaque, cooked through and firm to the touch without being mushy. Grab a large platter, and pour the shrimp right onto the platter to serve family-style. Serve with corn on the cob and french bread for dipping (the BEST part).

We love shrimp, and this was truly one of the easiest preparations and best shrimp recipes I've ever had. There was nothing left after we were done with it, including the butter sauce that was happily sopped up with the french bread we made along with it! I also made a variation on a common summer side dish in our house, Tomato Salad. Instead of the typical tomato, onion and cucumber, I made a Tomato Watermelon and Feta Salad, and it was a smidge different, but was definitely a crowd pleaser!

Tomato, Watermelon and Feta Salad
(recipe from pinterest found here)



-2 Tablespoons Chopped Herbs (we used basil and parsley)
-1 Tablespoon Fresh Lemon Juice
-1/2 Teaspoon Salt
-3 Tablespoons Extra Virgin Olive Oil
-4 Tomatoes, roughly chopped
-2 Cups Chopped Seedless Watermelon
-1/4 Cup Diced Red Onion
-1/2 Cup Crumbled Feta Cheese

Combine herbs, lemon juice and salt in a small bowl. Stream in olive oil while whisking to emulsify the viniagrette. Set aside. In a large bowl, combine the tomatoes, watermelon, red onion and feta. Pour dressing over the top and mix.

The salad was refreshing and a nice change from what we usually make. And the shrimp, corn, bread and tomato salad made a beautiful plate (even though they were paper :)).

If you're headed to the beach or just want a taste of the beach in the comfort of your land-locked home, this is a really easy and delicious dinner to try!

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