I like being outdoors, but I am not the outdoorsy type. I admit I am sort of a baby when it comes to the great outdoors. I’ve made a list of like and dislikes.I like playing outside with my kids.
I like walking my dog.
I like parks.
I like being at the pool.
I don’t like long nature trail hikes.
I don’t like ticks.
I don’t like camping (because I LOVE indoor plumbing)
I don’t like fishing.
I don’t like swimming places where I cannot see the bottom.
What can I say? I am truly a dandy. But I recognize that I don’t want my kids to be the same way. So when my kids had the opportunity to go fishing (without me) last weekend, I jumped at the chance! It’s important for kids to experience all life has to offer. My kids were so excited, they talked about going all day!! While I wasn’t there to witness their fishing prowess, I heard all about it when they came back! My son was bursting with enthusiasm as recalled his experience. It went like this: “mom, mom, guess what? I caught some weeds, a chair and two fish!”. Clearly he was just as excited about catching weeds and the boat chair as he was catching the fish! I’m happy some one was able to take them out on the lake to fish. My son can’t wait to go again. He even fashioned his own fishing pole out of tinker toys and thread! Perhaps I’m inspired enough to branch out and try a new family outdoor experience. I may actually take the kids camping….in the backyard! They get to “camp”, I get my bathroom, we all win.
In honor of our recent fishing experience, I made shrimp po boy sandwiches. I love shrimp! I think it’s very versatile. The cilantro pesto added a burst of color. The creamy mayo eases the bite from the cilantro. The heat from the shrimp warms up the mayo just enough then you get the bite from the cool tomato. A great summer time sandwich!
Seasoned shrimp combined with a peppery cilantro pesto mayo!
5 minsPrep Time
10 minsCook Time
- Cilantro Pesto:
- 3/4 cup fresh cilantro leaves
- 1/4 cup parsley leaves
- 2 garlic cloves, coarsely chopped
- 2 tablespoons pine nuts
- 1/4 cup grated Parmesan
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 4 Kaiser rolls
- 1lb uncooked shrimp
- 1/2 cup mayo
- 1/2 cup flour
- 1 tsp paprika
- salt pepper
- 2 T olive oil
- For the pesto: combine all ingredients in a food processor. Pulse until smooth.
- For the shrimp:
- In a bowl combine flour, paprika, salt and pepper. Heat oil in a large skillet. Dredge shrimp in flour and cook in batches in hot skillet about 2 minutes per side. Drain.
- In a separate bowl, combine pesto and mayo.
- To assemble: hallow out roll if necessary, place lettuce tomato on bottom, top with shrimp and smear top with mayo.
cilantro pesto from Food Network