Cause I’m a Ballar!!

Posted on July 7, 2016. Filed under: Main Course, Uncategorized |

Guys, this past month has been NUTS. I didn’t get a day off until I gave a shift up on the 22nd. That’s right, 22 days without a day off. On top of my normal work schedule I started looking at apartments (it’s proven difficult) so I’ve had time to do very little. This past week I didn’t even have time to go grocery shopping and ate like crap. I’m back to a somewhat normal schedule now (Until I look at places on Friday, hopefully)

Anyway, before my day off, I knew I wanted to make something with seafood, shrimp. During work I came up with shrimp meatballs. Since shrimp cooks pretty quickly so I could make the meal before work if I had to. While I was at the store, my brain started going nuts. Why not just shrimp, what about shrimp, scallops and spinach? Why not make a lemon dill cream fraice? Why not add grits? Guys, let me tell you, the result was awesome. The recipe makes about 6 meatballs…I ate all of them. No shame.

This recipe is actually pretty easy, it’s mostly prep and some downtime while things are simmering. Besides the grits, this is actually a pretty healthy meal. Seafood has a lot of proteins and omega-3 fatty acids which is great for you. The grits, they’re not the most healthy, but hey, balance is important.


Here’s what to get from the store:

Fresh Shrimp
Fresh Scallops
Cream Fraice
Fresh Dill
Vegetable Stock
ScallionsShrimp and Scallop Meatballs over Grits with a Lemon Dill Cream Fraice

Shrimp and Scallop Meatballs

1/4 pound Shrimp, peeled and cleaned
1/4 pound scallops
1 egg
1/2 cup panko
1/2 cup fresh spinach
1 tap lemon zest
1 scallion, diced
1/2 cup vegetable stock
Salt and pepper

  1. In a food processor, add everything but the panko, egg and stock. Process until smooth.
  2. Move it to a separate bowl and add the egg and panko. Mix and form into balls.
  3. In a sauté pan, brown each side of the balls. Lower heat and add the stock. Zest some more lemon on top, and add a little squeeze of the lemon juice. Let the stock reduce. Serve over cooked grits with a lemon dill cream fraiche.

Lemon Dill Cream Fraiche

1/4 cup Cream Fraiche
1 tbsp lemon zest
1 tsp fresh dill
Juice of 1 lemon
Salt and pepper

  1. Mix together in a bowl, server over the meatballs, or any fish.

My parents got me a fitbit zip for my birthday, I’m really interested to see how much I walk at work, I know it’s a lot but I’m not sure how much a lot is. The last time I checked, and this was years ago, in one shift I walked 5 miles in 3 hours.

I’ve also added to my pre yoga cardio, I think it helps since I haven’t been able to do my normal 5 days a week. I’ve discovered thanks to one of my poses, chaturanga, that I can actually do real pushups. I was never able to do them when I was a kid so I think it’s pretty cool. My arms have definition and I know my back muscles are getting pretty awesome to. I’m proud that I’ve stuck with this, I have a history of not sticking to things.

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