Its time for our Cooking Light love this month! Ok, ok, so I give Cooking Light a lot of love, but its time to share our Virtual Supper with you. 😉
Sometimes you just need something quick and easy to make. You also want it to be flavorful and delicious! Jamie of Mom’s Cooking Club chose the theme 5 Ingredients or Less. This was a challenge for me this month however I found a recipe that was not only delicious but good to eat hot or cold!
Our Cooking Light Virtual Cooking Club enjoyed the following for our get together
Aggie from Aggie’s Kitchen – Spinach with Chili Oil
Jamie from Mom’s Cooking Club – Sherried Pinapple Pork Tenderloin
Val from More Than Burnt Toast – Strawberries with Balsamic Vinegar
Helene from La Cuisine d’Helene – could not join us this month
Shelby (me) from The Life & Loves of Grumpy’s Honeybunch: Chili Lime Shrimp
Next month our theme is Mother’s Day Brunch. You can join in by creating a dish based on the theme and leave a comment on the Cooking Light blog Test Kitchen Secrets with a link to your recipe post once they do the write-up which is usually the following week. You should post your recipe on your own blog on/or around the second Wednesday of each month.
I hope you enjoyed our virtual supper!
Chili Lime Shrimp
- Cooking spray
- 3/4 cup chopped green onions, divided
- 1 1/2 pounds peeled and deveined large shrimp
- 1 teaspoon chili powder
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons butter
- 1/2 teaspoon salt
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with 1/4 cup onions.