Editor's note: For our last week at Food Lush, I've asked the writers to share both a favorite post by another writer, from over the last two years, and a favorite post of their own. You'll see these posts linked to at the top of their new post for the week. Enjoy a stroll down Lush memory lane!
I'm so sad that Food Lush and Style Lush are shutting their internet doors, but I'm so proud to have been a part of these sites. My favorite posts are very hard to choose, but the ones I chose are:
My post on my Favorite Wines from Marlborough, New Zealand. If you are yearning for summer, pick up one of these wines. Their crisp citrus flavors will bring a little sunshine to your dark winter evenings.
There are so many posts from my colleagues and friends that I love, but as I was perusing the site tonight, I stopped on one and said to myself, HOW haven't I made this yet? I'm definitely going to be eating this delicious Chicken Tortilla Soup from Sarah this week!
For my parting post, I made shrimp cocktail. As my journey on Whole 30 comes to a close, I was struggling to find tasty alternatives to beef and veggies. I don't know what made me think of shrimp cocktail, but once the idea got in my head, I just couldn't get it out. Unfortunately, most shrimp cocktail sauce is loaded with sugar, so I had to make my own.
I started with a basic idea of the ingredients of shrimp cocktail, and modified the sauce by taste.You may have to adjust your seasonings for your particular tastes!
18 oz tomato sauce
4-5 T. horseradish
1/2 lemon, juiced
2 t. Dijon Mustard
2-3 dashes of Worcestershire Sauce
2-3 dashes of hot sauce
salt and pepper to taste
The only drawback to this cocktail sauce is that it is not thick. It was tasty, though, and creamy because of the mustard.
For the shrimp, I looked at a bunch of shrimp boil recipes and put my own together with what I had on hand and without the beer that is usually in a shrimp boil. Before you start, prepare an ice bath for the shrimp.
2-3 T. Barbecue shrimp seasonings (or Old Bay)
1 t. garlic, minced
1 t. salt
1/2 t. chili powder
~24 frozen shrimp, defrosted, tails on
I put all the ingredients in a pot and brought it up to a boil. When it was at a rolling boil, I added the shrimp. Once the shrimp started to boil, I let it cook for 1 minute, then strained and dumped into an ice bath. Serve with cocktail sauce and enjoy!