High Protein Pickle Smashed Potatoes & Pineapple Shrimp Skewers
The perfect summer grilling dinner!
Ingredients:
SHRIMP skewers:
-20-25 frozen shrimp (I like Argentinian, deveined, shelled, raw), defrosted
-1 tbsp avocado oil
-juice of 1 lime & some of the zest
-6 cloves garlic, minced
-handful of cilantro, chopped (can sub for parsley)
-1/4 cup green onion, chopped
-1/2 tsp or so of the following:
-cumin
-paprika
-onion powder
-black pepper
-optional: cayenne and green goddess seasoning
-10 wooden skewers, soaked in water so don’t burn
-pineapple, cubed
-1 onion, cut into chips
-thaw shrimp, dry them off, add all ingredients and combine. Marinate in the fridge for 20 mins
HOW TO:
-soak skewers, add on shrimp, pineapple, onion
-spray grill, grill until shrimp are opaque, flipping halfway and enjoy!
PICKLE SMASHED POTATOES
-1 cup cottage cheese, blended
-1/2 c plain non fat greek yogurt
-20 baby potatoes, boiled
-juice of 1/2 lemon
-15-20 pickle slices, chopped
-1/4 c green onion, chopped
-handful chopped dill
-1 tbsp chopped chives
-1/2 tsp of the following:
-pickle seasoning (can use ranch powder)
-garlic powder
-onion powder
-cracked black pepper
-pickle seasoning (can use ranch instead)
HOW TO:
-preheat oven 425F
-boil baby potatoes until fork tender
-drain, place on a parchment lined baking sheet
-take the bottom of a glass and smash the potato (can spray the bottom of the glass so it doesn’t stick, or take a knife between the glass and potato to slide off)
-drizzle with olive oil, salt, pepper
-bake potatoes for 25 mins, or until crispy
-while they’re baking, combine all of the sauce ingredients and place in fridge to chill
-let potatoes cool, throw them in the sauce and combine. Top with fresh dill (can eat hot or cold, I prefer cold)