Why? Because I sometimes cannot get 'final' photos to show you. So, I am showing you the aftermath. Sometimes things that are made and devoured so quickly, and I am of course enjoying my company, that I miss the 'final photo'. What can you deduce from this....that what I am about to show you is delicious!
We had a great time on July the 4th.
Little ones having their first experience with "SNAPS" and sparklers.
And....a fun time at the Splash pad. Afterwards, we came back to our home for a little Grilling action.
We had salad and corn-on-the-cob....and something fun and delicious from Food Storage. I am very serious....all the ingredients for the Shrimp used for main course came from Food Storage. What did we have? Shish Kabob with Marinated Shrimp and Veggies. Here is a great recipe for a Marinade using only ingredients from my Food storage.
I decided to use the Marinade accessory from my Food Saver.
Garlic (equivalent of 3 cloves)
The equivalent of 1 medium yellow Onion from dehydrated minced onion.
Minced Parsley and Basil that I dehydrated myself (from my garden).
The equivalent of the juice from one Lemon.
Shrimp from my Deep Freezer.
I used the Food Saver Accessory attachment to seal the Marinade Unit.
I then game the entire container a quick shake to coat all the Shrimp.
How did I put the Shish Kabob together during all the festivities? I didn't. I set up a bar with diced pepper and onion, and mushrooms. I had melted garlic butter by the grill. Everyone made their own as there are folks that dislike one or more of the items on the 'bar'. The skewers were placed on the grill and basted with garlic butter. Within a couple of minutes, they were ready to enjoy.
Everything was gone except a lone corn-on-the-cob, an olive, and a slice of cheese for those who chose to have a burger too.
I'd say it was a success....wouldn't you?
Here is the recipe for Grilled Herb Shrimp.
2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Take home message: You can have wonderful meals from your Food Storage. I also saved money because I had all these items in my storage. I grew some of them, and had others that I purchased when they were most likely on sale.