Besides turkey, the all American Thanksgiving favorites are Stuffing, gravy and mashed potatoes. I always include those on my Thanksgiving table, but the carbohydrate content there is enough to set us down for a three hour nap. If we include extra vegetable dishes, we might possibly take smaller portions of the carb heavy favorites. My daughter in Law Jen, and my January 2016 daughter in Law Megan are both vegetarians (also Pescatarians), so it's important to include enough vegetable dishes on our table to make a full meal for them. It's a match made in heaven for our family.
A few weeks ago I ordered the newly released cookbook The Oz Family Kitchen. (I love the cookbook). With a Thanksgiving Pescatarian entree in mind, I tested Old Bay Shrimp with Edamame Succotash on Pat this evening for dinner. It was delicious, and it was very quick, making it a perfect main dish addition to our busy Thanksgiving prep. This is also a meal that I could throw together on any other evening because I normally have corn, edamame and frozen shrimp in the freezer. And OLD BAY Seasoning. How many of you have had that in your spice cabinet since you got married years ago and are never quite sure how to use it?
A few weeks ago I ordered the newly released cookbook The Oz Family Kitchen. (I love the cookbook). With a Thanksgiving Pescatarian entree in mind, I tested Old Bay Shrimp with Edamame Succotash on Pat this evening for dinner. It was delicious, and it was very quick, making it a perfect main dish addition to our busy Thanksgiving prep. This is also a meal that I could throw together on any other evening because I normally have corn, edamame and frozen shrimp in the freezer. And OLD BAY Seasoning. How many of you have had that in your spice cabinet since you got married years ago and are never quite sure how to use it?
OLD BAY SHRIMP with EDAMAME SUCCOTASH
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1 T. Extra Virgin Olive Oil
1/2 Large Red Bell Pepper, cored and cut into 1/2 inch dice
2 T. Finely chopped Shallots
1 garlic clove, minced
1 1/2 cups fresh or frozen corn, thawed (I used frozen)
1 cup thawed frozen Edamame
1 T. fresh lime juice
Sea salt and pepper
2 lbs shrimp ( I used 1 lb and I felt like it was plenty, but reduce the Old Bay by Half if you do that)
1 T. Olive Oil
1 T. Old Bay
chopped chives for garnish
Lime wedges for garnish
Heat the Oil in a large skillet. Add the bell pepper and cook about 3 minutes until softened. Add the shallots and garlic about a minute more. Add corn and edamame and cook until heated through, about 5 minutes. Stir in the Lime juice, salt and pepper.
Meanwhile, toss the shrimp in 1 T Olive Oil. Sprinkle with Old Bay Seasoning and toss. Broil until cooked through and serve on top of succotash. Sprinkle with chives and serve with a lime wedge.
1 T. Extra Virgin Olive Oil
1/2 Large Red Bell Pepper, cored and cut into 1/2 inch dice
2 T. Finely chopped Shallots
1 garlic clove, minced
1 1/2 cups fresh or frozen corn, thawed (I used frozen)
1 cup thawed frozen Edamame
1 T. fresh lime juice
Sea salt and pepper
2 lbs shrimp ( I used 1 lb and I felt like it was plenty, but reduce the Old Bay by Half if you do that)
1 T. Olive Oil
1 T. Old Bay
chopped chives for garnish
Lime wedges for garnish
Heat the Oil in a large skillet. Add the bell pepper and cook about 3 minutes until softened. Add the shallots and garlic about a minute more. Add corn and edamame and cook until heated through, about 5 minutes. Stir in the Lime juice, salt and pepper.
Meanwhile, toss the shrimp in 1 T Olive Oil. Sprinkle with Old Bay Seasoning and toss. Broil until cooked through and serve on top of succotash. Sprinkle with chives and serve with a lime wedge.
Mashed Root Vegetables
. Have you ever tried mashed root vegetables? Since I was a little girl, we've had mashed turnips and Rutabagas for Thanksgiving. Back in those days there were just a few of us in the family who loved them. Now we are all aware of the nutritional value of those foods, and we appreciate the healthy and earthy taste. I love them. Root vegetables are full of fiber (also loaded with nutrients) and they mash up beautifully with just the smallest amount of butter, salt and pepper. Nothing like calorie laden mashed potatoes. My sister in law requests them every year now at Thanksgiving.
How to:
Peel - Dice - Boil - Mash.........seriously, it's that easy. I use a pastry cutter for mashing. No need to take out an electric appliance!
We'll also be serving green peas because my granddaughter loves them, roasted brussel sprouts and a green salad with pears, beets and celery.
Try other Delicious Mashed Vegetable Combinations- choose your favorite combinations. I haven't tried one I didn't like.
Enjoy your Thanksgiving celebration! How about small bites of everything?
How to:
Peel - Dice - Boil - Mash.........seriously, it's that easy. I use a pastry cutter for mashing. No need to take out an electric appliance!
We'll also be serving green peas because my granddaughter loves them, roasted brussel sprouts and a green salad with pears, beets and celery.
Try other Delicious Mashed Vegetable Combinations- choose your favorite combinations. I haven't tried one I didn't like.
- Cauliflower and Sweet Potatoes are wonderfully silky
- Parsnips and Carrots
- Try your own ideas and comment for us!
Enjoy your Thanksgiving celebration! How about small bites of everything?
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