We are officially three weeks into the new year. Are there any goals that you all have set – what have you started on of checked off already? I don’t know about y’all, but I’m not really the “new years resolution” type. I tend to set goals every 3 months or so to help me focus on the next step for expanding my brand. I don’t have anything against setting a new years resolutions. It’s the generically repetitive resolutions I witness people committing to that I don’t understand.
Such as, a healthier diet, working out more, shopping less, etc. These are all things that you can literally start and commit to at ANY TIME. Why must we lean on the crutch of the “new year” to hold on to bad habits just a little while longer? I’m not going to intentionally lye to myself, I’m realistic about the changes and goals I commit to. Last year, I didn’t have a new years resolution. However, I made a commitment to rid myself of negative energy, negative thinking, and negative people. Nothing and no one was exempt.
I’m all for making changes, 100%. But why must we wait? If you are aware of something you should be focusing on, or changing – then make a commitment to that thing during your moment of realization. Don’t wait, don’t write it down then forget about it. Acknowledge it, pray on it, and take the necessary steps towards the change. I’m telling you, we would all get so much more done and be way more successful – and less stressed out – if we stopped making excuses and changed what needed to be changed. Whether it’s our surroundings or just our perspectives.
Life will only change when you become more committed to your dreams than you are to your comfort zone.Billy Cox
Stop waiting, start changing.
Stuffed Shrimp w/ Brown Butter Scampi
– 20 Jumbo Shrimp, peeled & deveined (tail on)
– 1 lb Crab Meat, drained
– 1/2 C Breadcrumbs
– 1/4 C Red & Green Bell Pepper, chopped
– 1/2 C Green Onion, chopped
– 1/4 C Parsley, chopped
– 1/2 C Mayo
– 3 Tbsp Stone Ground Dijon Mustard
– 3 Tbsp Feisty Spices “BASIC” Blend
Salt, to taste
For Scampi Butter Sauce:
– 1 Stick of Unsalted Butter, melted (about 1/2 cup)
– 4 Tbsp. Grapeseed Oil, or olive oil
– 1 Tsp Garlic, minced
– 1/2 C Dry White Wine (I used Chardonnay)
– 1 tsp Crushed Red Pepper Flakes (optional)
– 4 Tbsp Lemon Juice
salt & pepper, to taste
Parsley, for garnish
Preheat oven to 350ºF
Lets mix up our stuffing. Combine crab meat, bread crumbs, peppers, green onion, parsley, mayo, mustard, Basic Blend, and salt. Once combined, set aside.
Next, butterfly the shrimp, while leaving the tail intact.
*Please see link on how to butterfly shrimp*
Now it’s time to “stuff”. Stuffed shrimp isn’t really stuffed shrimp – The stuffing sits on top of the shrimp. measure out about 2-3 Tbsp of stuffing per shrimp.
Form golf ball sized ball of stuffing on top of the body of the shrimp. make sure the tail is still visible.
Be sure the stuffing is packed securely over the shrimp.
Bake in oven for 15-20 mins.
Now let’s start on the scampi sauce…
In a medium skillet, melt butter over low heat. Stir occasionally – please watch the butter, we want it to brown, not burn. When the butter starts to foam, it’s almost ready. After foam reduces, add the other ingredients.
Once the butter is brown, add oil, then sauté the garlic. Next add white wine and lemon juice. Let simmer for about 1-2 mins. Then add red pepper flakes and parsley.
Pour over stuffed shrimp and server hot.
Can be served with rice, veggies, or as an appetizers.
Stay Feisty Y’all!!!
For more info on Feisty Spices check out http://www.feistyspiceshtx.com