I discovered that Anna-Kate loves shrimp! I found this easy and yummy, Ina Garten recipe! She used only shrimp; I used half shrimp/half broccoli. From the pictures you can also see how we differentiate plates at our house, without making separate meals. Will and I love spicy marinara, especially Will! He and I had our Baked Scampi with angel hair with spicy marinara. Anna-Kate had her Baked Scampi, broccoli and shrimp separated, with buttered angel hair topped with Parmesan cheese.
- 2 pounds shrimp (I used 1 pound of shrimp and one bag frozen broccoli florets, partially steamed)
- 3 tbsp olive oil
- 2 tbsp white wine (I didn't have so I didn't use)
- Kosher salt and freshly ground black pepper
- 12 tbsp unsalted butter (1 1/2 sticks), at room temperature
- 4 tsp minced garlic (4 cloves)
- 1/4 cup minced shallots (I used whatever minced onion I had)
- 3 tbsp minced fresh parsley
- 1 tbsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup Panko breadcrumbs
Okay, let me just admit that this recipe I have never used fresh herbs or fresh lemon. I have done this 3 times now and every time I feel certain that something slightly different went into the oven, but every time it was a hit! The key is mixing the breadcrumbs with butter and dried or fresh seasonings to give it super yummy flavor!
Preheat the oven to 425 degrees.
Place the shrimp in a mixing bowl and toss gently with the olive oil, white wine, salt, and pepper. Allow to sit at room temperature while you mix the breadcrumb mixture.
In a small bowl, mash the softened butter with the rest of the ingredients until combined.
Arrange the shrimp (or the shrimp and broccoli) in a single layer in the dish. Pour any liquid over the shrimp. Spread the butter/breadcrumb mixture evenly over the shrimp. Bake for 10-12 minutes or until hot and bubbly. If you like the top brown, you can place under the broiler for 1 extra minute.
- 3 tbsp olive oil
- 2 tbsp white wine (I didn't have so I didn't use)
- Kosher salt and freshly ground black pepper
- 12 tbsp unsalted butter (1 1/2 sticks), at room temperature
- 4 tsp minced garlic (4 cloves)
- 1/4 cup minced shallots (I used whatever minced onion I had)
- 3 tbsp minced fresh parsley
- 1 tbsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup Panko breadcrumbs
Okay, let me just admit that this recipe I have never used fresh herbs or fresh lemon. I have done this 3 times now and every time I feel certain that something slightly different went into the oven, but every time it was a hit! The key is mixing the breadcrumbs with butter and dried or fresh seasonings to give it super yummy flavor!
Preheat the oven to 425 degrees.
Place the shrimp in a mixing bowl and toss gently with the olive oil, white wine, salt, and pepper. Allow to sit at room temperature while you mix the breadcrumb mixture.
In a small bowl, mash the softened butter with the rest of the ingredients until combined.
Arrange the shrimp (or the shrimp and broccoli) in a single layer in the dish. Pour any liquid over the shrimp. Spread the butter/breadcrumb mixture evenly over the shrimp. Bake for 10-12 minutes or until hot and bubbly. If you like the top brown, you can place under the broiler for 1 extra minute.
Thank you Ina for another hit! And, thank you Anna-Kate for liking shrimp and reminding me to try something new!
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