Summer is coming, meaning that lighter meals will be more popular, just like these tasty Cajun Shrimp Lettuce Wraps.

It is getting already humid over here in the music city, and I do not like it at all.

I like Spring, and Fall time and humidity is something that I cannot handle, period. 

Now, if I had a nice beach next to my house instead of a community pool that is so crowded over summer my story would be more positive. 

Click Here for more recipes with Shrimps

I am a swimmer, have been my whole life, literally. So having that pool is like nothing to me if I can’t relax, swim or play with my kids. 

It gets so incredibly crowded, but hey, everyone is trying to cool off. Besides, there are always rivers and lakes, right?!

Back to food talk. I have been trying to eat more seafood and include fresh veggies on our weekly menu. It is working wonderfully. We are all more energetic.

Anyhow, we love shrimps. I do not make them too often. However, a couple of times a month with our pasta, zoodles (zucchini noodles).

Sometimes in sandwiches or taking a healthier road and serving them in the lettuce.

Also, if you never tried shrimp and grits you are missing out. Well, since doing low carb or ketogenic diet, I am trying to find substitutes such as cauliflower mash. I know it is not the same, but it tastes great.

I just love easy, healthy and fuzz-free meals? You can make them for parties, appetizers or as a salad topper. I mean possibilities are endless! 

Well, I hope you like this recipe. If you make Cajun Shrimp Lettuce Wraps, please tag me on Instagram.

@sandraseasycooking so I can check out and share your delicious creations. Thank you so much for all your support.

Yield: Serves 4

Cajun Shrimp Lettuce Wraps

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 lbs. Large Shrimps tiger shrimps, Louisiana shrimps, etc.
• 1 tablespoon Lime juice
• Cajun Seasoning to taste
• 1 tablespoon Olive oil
• Lettuce such as butterhead lettuce

Garnish

• Sesame seeds
• Dry parsley
• Green onions
• Fresh Parsley

Homemade Cajun Seasoning

• 1 teaspoon Sea Salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper

Instructions

1. Wash, peel and devein shrimp.
2. Add about 1 tablespoon of lime juice (you may sub it with lemon juice), then season it with Cajun Seasoning.
3. Heat the skillet with one tablespoon of oil, and carefully add shrimps.
4. Cook for 3 to 4 minutes, remove from the skillet and set on the kitchen paper towel.
5. Serve it with lettuce, and garnish it with sesame seeds, dry parsley, green onions and perhaps fresh parsley.

Notes

You may use chicken strips if you cannot eat shrimps. Equally delicious, but it takes just a bit more time to cook. You may use Store-bought Cajun seasoning.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I call Baked Macaroni and Cheese comfort food at its best.

I love making food that is not your usual food but goes really well together.

The first time when I prepared it, actually I was alone at home. I had leftover Macaroni and Cheese, but I was craving eggs, too. I was without bread, which is a shocker since I always have bread.

So, the only logical thing is to replace the bread with pasta, right?! I made a nest, a little WELL in the middle of the bowl, similar to the picture above, and microwaved it. It was literally one serving for me.

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It took longer than I expected since I wanted my egg-white to be done and I like my yolk a bit runny, so about 4 minutes altogether.

I poked and mix around the yolk carefully several times until it was completely done. I must say that it was really, really good and creamy, and on top of all, I was very satisfied with it.

Last week, I made a whole lot of my family. After transferring it to the baking dish, I made sections- one egg. One large rectangle for each serving, although my hubby got two. Anyways, I made sections, cracked eggs, baked them, and voila.

I served it with roasted chicken and steamed broccoli. It was a delightful meal, to be honest.

If you try it, please let me know in the comment section or use hashtags on Instagram #sandraseasycooking, and show me your masterpiece.

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Yield: 4-6 Servings

Baked Macaroni and Cheese with Eggs

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Yummy, delicous dinner idea!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 cups dried macaroni read notes
• 1/2 stick butter –plus more for buttering the baking dish
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1 pound sharp Cheddar shredded (1 pack), plus more for baking
• Salt to taste
• Herbs parsley, chives, etc.
• 1 Large egg /per serving salt to season optional

Instructions

1. Preheat the oven to 375 degrees F.
2. Cook the macaroni until still a bit firm. Drain and set aside.
3. In a large pot, melt the butter and sprinkle in the flour. Whisk together over lower heat. Cook for a couple minutes, whisking constantly. Don’t let it burn. Pour in the whole milk, and whisk until you see the smooth texture. Cook until thick consistency, then reduce the heat to low.
4. Add in the cheese and stir until the cheese is completely melted. Add a good pinch of salt.
5. Add any additional spices if desired, such as herbs – chives, parsley, thyme, etc. Taste the cheese sauce and add more salt if needed.
6. Mix in the drained, cooked macaroni and stir well to coat it equally with the cheese sauce.
7. Transfer Macaroni and Cheese into a well-buttered baking dish, top with extra cheese and make a little well for an egg. Crack an egg in the well and season with a pinch of salt.
8. Bake until bubbly and golden, about 25 minutes, and until the egg/s are done (well done takes longer time. Cover it with the aluminum foil to protect it from burning.
9. Serve immediately. Garnish with fresh or dry herbs before serving.

Notes

• You can use any smaller pasta similar to the Macaroni, such as rigatoni, penne, rigate, etc.
• Cover the whole baking dish with heavy duty aluminum foil to prevent from burning, and also the eggs will cook faster.
• You can cook eggs to over easy (soft sunny side up), or harder which will take longer.
• I should mention that eggs are optional. If you do not plan to use eggs at all, cooking time will be 15 to 20 minutes, or until the cheese is bubbly and melted. Chives, green onions, or parsley gives you fantastic taste, and it is pretty for garnish as well. It can be in the fridge for up to 7 days (in airtight {with a lid} container).
• HEAT in microwave/oven safe dish before eating. You can serve this with a fried sunny side up egg instead of baking it with the mac and cheese.
• You can do it in small pots such as remekin just a tad bigger than traditional size, and make individual serving as I did here (on my pic)

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest