Thursday, May 31, 2012

Garlic Shrimp

Yesterday was slightly devastating. I thought about the salmon I cooked on Tuesday night ALL day long. I even wrote a blog post about it. Then I went to the grocery store on the way home am basically ran through the store because I was STARVING and wanted to eat the salmon. I had even decided that I was too hungry to wait until Forrest got home to start eating. After unloading the groceries it was time to eat--hooray. As soon as I opened the fridge I knew something was wrong. I had JUST unloaded the groceries and I didn't remember seeing the salmon in the fridge. I searched everywhere--nothing. CRAP--did we leave it on the grill? I went to look and no luck. Then it hit me. We ate supper outside that night and we were afraid the cats might sneak a taste of the salmon while it was unattended so we safeguarded it in the microwave--and left it there. CAN YOU SAY DEVASTATED??? I wanted that fish so badly but the remembrance of last week's food poisoning fiasco made me throw it out. Luckily I had printed another recipe for baked shrimp and just happened to have everything on hand (Forrest mentioned we had a bag of frozen shrimp in the freezer when he pulled out the salmon--thank goodness I thought ahead and found a recipe that day!). Much to my surprise it was scrumptious! Forrest liked it more than the salmon (I am still mourning the salmon and in my book nothing will be as good as it--until maybe tomorrow) and kept making "yummy noises" as he ate it. I served it over the same pasta I used with the salmon (whole wheat linguini with butter and parmesan and a squeeze of lemon). It was the perfect amount for 2 with leftovers for lunch for 1. The best part was that it was ridiculously easy and quick!! Happy cooking!

Garlic Baked Shrimp
 1 pound peeled and deveined medium or large shrimp (I used a bag of pre-cooked frozen shrimp-just pour it right into the baking dish)
  • cloves garlic, sliced (I used minced)
  • 2 tablespoons white wine 
  • kosher salt and black pepper
  • 1/4 cup softened butter
  • 1/4 cup panko bread crumbs (I used Italian style bread crumbs because well, they are the best!)
  • 2 tablespoons chopped parsley
  • parmesan cheese


  1. Heat oven to 425º F. In a baking dish, combine the shrimp, garlic, white wine, ½ teaspoon salt, and ¼ teaspoon pepper. (I poured the wine and garlic in the bottom of the dish and mixed that around. Then I added the shrimp on top. Then I salted a peppered)
  2. In a small bowl, combine the butter, bread crumbs, and parsley. (I melted the butter-it made sense to me)
  3. Sprinkle over the shrimp and bake until the shrimp are opaque throughout, 15 to 18 minutes. (I also sprinkled on parmesan cheese)

1 comment:

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