Argentinian Pink Shrimp

Holy mother of pearls. These were on SALE at the HT. Hello! Sign me up. I got a pound of WILD CAUGHT little sweet darlings for 5 dollars. You can't buy a bag of farm raised frozen for that. So- what did we cook?

I was inspired by this Belly Burner Dish and yes I took some liberties but more of less this is where I got the idea. Plus I had avocados- and being highly perishable I needed to use them.

Preheat your broiler and move your oven rack to the top. 

Over your pound of shell-on, tail-on shrimp: add 1 tsp of cayenne pepper with 2 tsp honey and 2 tsp peanut oil.

Mix to coat well.

Broil for 4 min on one side- turn and broil for 4 min on the other. 

They should be opaque in the middle when they are done.

Get out a large skillet or wok heat ~1 tsp of peanut oil over medium heat. Add 1/2 of an onion and 1 pepper that you have diced PLUS 1 medium shredded carrot.

Saute until tender and onion is translucent. 

Add in 1 1/2 c brown rice.

Add in 1 tsp sesame seeds and 1 tsp minced garlic.

 Mix well.

Crack one egg over the top. 

Mix it around until cooked. 

So technical.

Add into bowls. Dice 1/2 avocado and add onto each bowl.

Add shrimp on top.

So yummy.

We had a ton of shrimp left over. 

We ate these as an app the next day- they were even good reheated!

What do you use to mend a Jack-o-Lantern?

A pumpkin patch!

ZING!

Good one. Y'all know I love a cheesy joke.

Fall. Yes. I am going totally over kill with it but I cannot help it. Fall in North Carolina is magical. The leaves changing, the low humidity, the 65 degree weather? Love it! AND I get to wear what many would consider to be my uniform: shorts and a long sleeve shirt. Perfect mix. I don't mind my legs cold and prefer my upper body a bit warmer. Fall is the only time I can do this!

What? What is what you say? SSC! Can't you do that in the spring? NO! AND I am bitter. (I know surprise, surprise!) Spring has been robbed from our quatro seasons here for like the fifth year! It is 30 degrees for all of February with maybe a rouge snow snow, you get one week in March of it being 65 and them BOOM 95! 100% humidity! Frizz everywhere! And UGH! You're sweating and can't breath from all the pollen. This is not a transitional season. It goes from frigid to steamy. It is hell. Pure hazy yellow hell. I am thankful every year that I do not suffer from seasonal allergies. The hubs does though. Poor thing. Everyone in unison now: awwwww!

One of the quatro amigo's introduced me to this concept. While on her blog she is confused, there is no confusing this recipe, it is pure deliciousness. Truth be told Mama Shute introed this concept to me via brownies, and it works, but for the fall season I highly recommend this.

Ready? Buy a box of cake mix. 1 can of pumpkin. Mix with 1/4 cup of water. Put into a 350 degree oven.

Cook for 10-12 minutes, or until you can stick a knife in it and it comes out clean.

Mmmm. Yummy and so moist!

OK! Variation time. I have made these so many times that I am well versed in how to switch it up. All of these follow the same principle, 1 box, 1 can pureed pumpkin and 1/4 c water. Buy a box of gingerbread mix for a spicy seasonal muffin. This also works for spice cake mix too. Also try a yellow cake, with butterscotch chips and a splash of vanilla and cinnamon. And like Mama Shute Suggested, you can also do this with brownie mix, devils food cake and other boxed treats. When the flavors are that strong, you don't even taste the pumpkin. What a nice, healthy and delicious season treat!