Monday, July 19, 2010

good enough to eat!

stolen recipe from real simple magazine:

Serves 4Hands-On Time: 15mTotal Time: 25m


  • 1 pound baby red potatoes (about 12)
  • kosher salt and black pepper
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 4 stalks celery, thinly sliced
  • 2 tablespoons chopped fresh chives
  • 1/2 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shell-on shrimp
  • 1 tablespoon seafood seasoning (such as Old Bay)


  1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
  2. In a medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.
  3. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
  4. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve the shrimp and asparagus with the potato salad.

here is the making of a perfect summer meal!

the preparation!

the grilling!

puttin' it together!

oh, hello- you're delicious!!