Three S's

Shrimp-Scones-St. Louis.

This week, the wild caught fish enticed us at the grocery store. Bursting with flavor, we feasted on these little guys two nights in a row. Whitney worked with real vanilla bean to create Pioneer Woman's vanilla scones, which were devoured during finals week. Finally, to kick off summer, we made a trip to St. Louis where Whitney's dad and Neil worked hard to cook soft shell crab sandwiches and fettuccine with peas, asparagus, and bacon. That recipe is featured on the cover of Bon Appetit's May issue.

Spice Rubbed Shrimp with Cilantro-Green Onion Rice

Shrimp Couscous with a Spinach Radish Salad

DSC (featured in previous posts) with Steamed Broccoli

Pioneer Woman's Petite Vanilla Bean Scones

Fettuccine with Peas, Asparagus, and Bacon

Soft Shell Crab Sandwich

Stacked.