I desperately want to become one of those meal-planning mavens who plans their breakfast, lunch, and dinner menus weeks in advance, but that goal is still a work in progress. In the meantime, I am still a throw-together-a-last-minute-dinner kind of maven, and that's exactly what I had to do the other night.
Joshua comes home from work, asks what we're doing for dinner, and I'm like "I don't know, what are we doing for doing for dinner?" He throws out some suggestions, and because I'm pregnant, all of them sound utterly repulsive.That's when I look in the freezer and see that we have shrimp. Immediately, my Pinterest food board flashes before my eyes, and I think of a recipe for Shrimp with Lemon Garlic Butter!
Now, I live in an apartment, so I'm not yet cool enough to own my own Meyer Lemon tree, nor do I keep lemon juice on hand because I pretty NEVER have a need for it. But I do keep my Young Living Lemon Essential Oil in the cabinet, and best believe I busted that baby out for this recipe.
In order to make the Lemon Garlic Butter, I melted about 2 tablespoons of unsalted butter. I then added about 1/2 a teaspoon of Garlic Powder, a dash of pink salt, and 3-5 drops of Lemon Oil.
Add the mixture to the shrimp as you sear it in a nonstick skillet, and voila! Shrimp with Lemon Garlic Butter! For the sides, I prepared some fettuccine alfredo and some lightly-salted sauteed broccoli.
Joshua loved this dish, and it was really easy to prepare, especially for it being an on-the-fly meal. Cooking with essential oils can make meal preparations really easy, especially if you don't have certain dried/fresh herbs or spices on hand. Just keep in mind that oils are really potent, so you'll always want to add one drop at a time and "season" to taste.
Let me know if you try this recipe out, and feel free to share how you cook with essential oils!