Sunday, November 3, 2013

Baked Garlicky Shrimp

Before I even begin, let me first tell you that this is one of the most delicious, garlicky and totally yummy dishes I have made in a long time. Even better it's fast. Like super fast. Under 30 minutes from start to finish fast. Now that's what I am talking about. Fast, easy and super delicious. Triple win!

The captain won't eat fish, but he loves shrimp. I've tried to get him to sample salmon, but it's always a no go. In fact, I only cook fish when he's out of town. Don't tell him that though. It's our little secret. So, to spice it up from our normal chicken or crock pot meals, I decided to try out a new shrimp recipe I saw on Pinterest. I know that some recipes on Pinterest look and sound great, but then only to lead to disappointment and sadness after trying it. I know you know what I am talking about. It's definitely happened to me, but you don't want to hear my sob story. That will be for another post. Regardless, these baked garlicky shrimp looked so good I knew I had to try them. I mean come on - lemon, garlic and shrimp. They had to be good! Plus, I thought it would be good to surprise the captain with something new. He has been working so hard around the house (ie. ripping out our hallway bathroom, changing broken garbage disposals and that's just the beginning!) and dealing with me hiding in the office studying that I wanted to make him something off the regular menu. 

First, you will need shrimp. You can use fresh or frozen, but if you use the latter, make sure to defrost them by running them under cool water. If you use hot, you'll cook those little shrimps and you don't want to do that just yet. I found a killer deal on shrimp at Whole Foods this weekend so I picked up a pound of those. Costco has a great deal on frozen shrimp, so net time you are there, keep your eye out for them - they are great to keep stock in your freezer. You'll want medium or largeish shrimp, just not the popcorn style. Those are too small. You can also get the shrimp with the shells on, but keep in mind, you will have to peel and devein. Which if you ask me, is way too much work and totally nasty. That's just me though. I bought mine all ready to go, but you do as you wish. Once you have the shrimps ready to go, you are 1/3 of the way there! Once they are in the pan, you'll stir up a little bit of white wine, lemon juice and garlic (aka, the essentials). Poor that flavor all over the shrimp and then top them with a combination of panko, a little melted butter and chopped parsley. Then pop in the oven and in about 18 minutes, you will have some of the best shrimp ever. I kid you not. This got two thumbs up from the captain and if my memory serves me right, he went back for seconds. That's when you know it's good.

don't mind my messy counters

don't forget to salt and pepper those shrimps!

coated in the yummy garlic, lemon and wine

topping ready!

ready to bake

this will make your house smell so good. I promise.

Baked Garlicky Shrimp (Gimme Some Oven)

1 lb. raw shrimp, deveined and peeled
 4 cloves garlic, minced
3 tablespoons white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup panko bread crumbs
2 tablespoons fresh Italian-leaf parsley, chopped
Juice of one lemon

Preheat oven to 425 degrees. 

In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper. In another bowl, use a fork to mix melted butter, panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp. Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

You can enjoy this shrimp by itself or over pasta or risotto. No matter how you have it, you will love it, guaranteed!

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