I am a Honey Bee

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white wine

Thirsty Thursday: Red, White, and Blue Sangria

red white and blue sangria

I can’t wait for Memorial Day.

Summer is my favorite time of year and Memorial Day weekend is the unoffical kickoff to summer. It’s going to be gloomy in Boston this weekend but I don’t care!  We are grilling no matter what!!! I just love this weekend and what it represents so I was excited when Amanda picked Memorial Day for our Thirsty Thursday theme this week.

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I know everyone thinks of flags for the Fourth of July but I think of the Red, White, and Blue just as much now. So that is why I made a Red, White, and Blue Sangria. Sure, sure the pineapple is actually yellow but let’s play along and say it represents the white. It’s a great summery drink to enjoy now or for the Fourth of July 🙂

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Amanda made Sarasota Lemonade. It’s perfectly refreshing and a great drink to cool off with while taking in some sun this summer! Sounds so good that I might have to sneak some to the beach… shh don’t tell!! 🙂

Red, White, and Blue Sangria

Makes 8 servings

Ingredients

  • 1 bottle dry white wine, such as a Sauvignon Blanc
  • 1/2 cup triple sec
  • 3/4 cup fresh blueberries
  • 1 1/2 cups hulled and sliced fresh strawberries
  • 1 pineapple chunks
  • 2 cups Sprite

Process

  1. Combine all of the ingredients, except the Sprite, in a large punch bowl or pitcher and stir well. Cover and refrigerate at least 4 hours.
  2. Serve well-chilled with a good scoop of fruit floating in each drink.

Inspired by Recipe Girl

Garlic Lemon Shrimp

When Price and I first met ages ago he did not like seafood. At all. Well, with the exception of the fried fish dinner from Doug’s Fish Fry from back home. And I think that was only because they have the best cole slaw there. Over the years he has been more adventitious and has expanded his pallet so every now and then we had seafood for dinner.  Shrimp was on sale one day so whipped up this super simple, flavorful dinner for us on a whim.

 

 

This was so easy to prepare. The prep time was so fast as most of the work was done for me has the shrimp had been de-veined and de-shelled. I only needed to remove the tails before tossing together the rest of the mixture. This could be served with rice or pasta but I decided to not dirty another pot and just enjoy it with french bread. Normally, I would drizzle the bread with extra virgin olive oil but the rest of the dish was so indulgent with butter, oil, and wine so I keep it basic. Besides, the bread would just be dipped into the ‘broth’ anyway. This is very garlicky so this is not a first date kind of meal, enjoy it with someone you love and some wine!

 

Garlic Lemon Shrimp

Serves 2 as an entree, 4 as an appetizer

Ingredients

  •  1 pound shrimp, medium sized (31-35)
  • 4-6 cloves of garlic, crushed
  • 2 tablespoons of butter, cut into small pieces
  • 2 tablespoons of extra virgin olive oil
  • 1/4 cup white wine
  • 1/2 teaspoon dried oregano
  • 1 teaspoon crushed red pepper
  • 1 1/2 large lemons
  • salt and pepper
  • 1 loaf of french bread

Process

  1. Preheat oven to 425. Line a large rimmed baking sheet with aluminum foil.
  2. Rinse and remove the shell and tails from the shrimp.
  3. In a bowl, mix together the shrimp, garlic, butter, olive oil, wine, oregano, red pepper flake, and the juice of 1 lemon. Sprinkle with salt and pepper.
  4. Lay out the shrimp mixture on half of the lined baking sheet. Cut the remaining 1/2 lemon into thin slices and lay onto the shrimp.
  5. Slice the french bread into 1/2 thick pieces and lay out on the other half of the baking sheet.
  6. Bake for 12-15 minutes, it is done when the shrimp have all turned pink.
  7. First remove the toasted bread, then carefully pick up the aluminium foil to transfer the shrimp and it’s cooking liquid to a serving dish.