We’re feeling pretty settled here in California (minus still not having Internet installed – this post comes from my WordPress app on my phone) and we couldn’t be happier with our home’s location. We live across the street from a park that Firecracker loves and the beach!
We didn’t go to the beach very much when we were living in FL and now that we’ve got the boys we have some serious beach preparations to make before any real trips by the water happen. I want to get a tent so that Treat can stay in the shade and have space to crawl around.
I can walk most places I need to go and appreciate not getting in the car daily. There are a lot of restaurant options in either direction about a mile away and we’ve enjoyed walking to dinner once a week.
On one evening outing we found ourselves in a tiny vendors market. We stopped and talked to a man selling specialty balsamic vinegars and olive oils. Stuart took the bait and we tried some flavor combinations. We ended up purchasing a 4 pack including our choices of rosemary olive oil, Meyer lemon olive oil, original balsamic vinegar, and raspberry balsamic vinegar.
The Meyer lemon olive oil has gotten a lot of love already. We immediately created a vinaigrette with the Meyer lemon olive oil and raspberry balsamic vinegar to dress a spinach salad with chorizo, glazed walnuts, caramelized onions, and strawberries.
I also whipped together a chicken cream pasta dish by sautéing sliced chicken in the oil and butter. Then sautéing some mushrooms, onion, and broccoli in the same skillet. A deglaze with chicken stock and a little bit of cream created a very satisfying pasta dinner in next to no time.
Our desire though was to use it with shrimp and that’s the simple recipe I’m sharing with you today.
Meyer Lemon Olive Oil Shrimp
- 3/4 lb shrimp
- 1/2 lb asparagus, cut in thirds
- 4 baby Bella mushrooms, cut in quarters
- 1/2 sweet onion, sliced
- 1/4 C Meyer lemon olive oil
- 2 tbsp butter, cubed
- Preheat oven to 400 degrees F. Lightly grease a casserole dish.
- Arrange shrimp and vegetables in the dish, either organize them or mix them up.
- Top with the olive oil and dot with the butter.
- Bake 20 minutes, or until shrimp is cooked through.
6 thoughts on “Meyer Lemon Olive Oil Shrimp”
No internet! Eeek – I’d be panicking! Yay for shrimp, I could eat it every day.
I am going a little crazy. It’s been almost a month so far and have another month to go….
I have got to find some lemon olive oil like this! I can only imagine how many delicious recipes, such as your shrimp, there are to make! I used to live in Fullerton, California for 4 years. It was fun to be so close to so many things to do for my kids when they were little. Enjoy!
Thanks! And yes, we’ve been using it almost constantly. It’s perfect for pasta too.
Meyer lemon olive oil sounds perfect! We picked up a maple balsamic vinegar a couple of months ago, but still haven’t tried it yet.
Oh that sounds good!