Summer Meal: Grilled Salmon & Shrimp and Crispy Baked Potato
We hit 100 degrees today…or at least it sure enough felt like it. On top of that we had music lessons and Vacation Bible School. All of this meant that I had like less than no time to make a meal. My go to quick meals are different in the summer than winter. For one, during the hot days of summer I usually try not to even look at my oven. But inevitably I know that I will have to turn it on. When I do cut on the oven I try to make it purposeful and quick. Baked potatoes are perfect for this and to top it all off - this entire meal took me less than an hour to make. So even though I had to turn on the oven it wasn’t for long!
Happy healthy eating and stay cool!
How Many Will This Feed?Servings: 2 grown people, 1 teen girl, 1 growing 7 year old boy and 1 almost 6 year old Prep Time: 10 mins (Realistically, with kids around maybe 20 mins) Cook Time: 45 mins -1 hour Total Time: 1hour
Ingredients Grilled Salmon & Shrimp:Tony Chachere’s Famous Creole Seasoning Lemon pepper 4 tbs butter
Directions Grilled Salmon & Shrimp:
Heat George Foreman Season salmon and shrimp with Tony Chachere’s Famous Creole Seasoning and lemon pepper Coat George Foreman grill with butter (or olive oil) Grill salmon for about 3 minutes, flip and grill for 3-4 minutes more Repeat with shrimp To keep salmon and shrimp warm while baked potatoes finish cooking make sure to cover them well to prevent drying out.
Ingredients Crispy Baked Potato:
4 baked potatoes (Even though there are 5 of us, I can split the fourth potato with the two youngest in the family) Olive oil Salt
Directions Crispy Baked Potato:Preheat oven to 400 degrees Rub olive oil all over baked potatoes Sprinkle salt all over baked potato Place baked potatoes directly on rack. Baked at 400 degrees for 40 minutes