Crispy Shrimp & Asparagus with seasonal fruit salad
When it’s 90 and humid, the logical thing to do is keep cool by swimming. Especially when you have a pool in your backyard. The kids and I were all ready to take advantage of our pool yesterday. But when we went outside to open up the pool gate, there was a friendly, hairy little critter floating across the pool, no longer living. It was gross. He was big. I think it was a big squirrel. So. Instead of telling the kids about it, which would have turned into screaming from both of them, I just said the pool was too dirty to swim and we would try again tomorrow. We got out the good old stand by, the 4 foot wide snap up pool that we have had since Chloe was 1 years old. This pool had seen better days, but alas, it still works. And if it isn’t broken, don’t fix it! Next to the mini pool we set up the water table with toys. The kids had a ball. We cooled off and enjoyed some juice boxes before heading back inside. It was really hot yesterday. And as much as I didn’t want to turn on the oven, I did.
Here’s what we quickly made after having swim time + baths for everyone (I was exhausted at this point).
Crispy Shrimp + Asparagus
1 box frozen shrimp (you could use fresh as well, and dredge them in flour, egg and panko but I didn’t want to)
1 bunch Asparagus
1 half of a watermelon
1 pint blueberries
1 box mix greens (I like organic girl)
1 handful of tomatoes
1. Preheat oven to 425*
2. Get out two rimmed baking sheets and line with aluminum foil.
3. Rinse Asparagus and bend each stalk to break away the woody parts. The Asparagus will naturally break off where it’s supposed to. Place onto the baking sheet and drizzle with evoo and salt and pepper. Place into oven for 40 minutes.
4. Prepare salad.
5. Slice watermelon
6. When the Asparagus has only 10 minutes left, add the shrimp to the oven on a rimmed, lined baking pan. Cook for remaining 10 minutes or until golden brown.
7. Enjoy! Yield – 4
Off to little gym, dentist and hair cuts! Never a dull moment 😃😃😃