I love shrimp. I know some folks say they're bottom feeders and you shouldn't eat the little crustacean but, I love to have them once in awhile. Emeril Lagasse has some fabulous recipes and I combined some of his ingredients with an Italian recipe. Here's the lowdown for a quick, yummy dish on a week night!
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16 uncooked jumbo shrimp in shells (about 1-1/2 pounds)
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
1/2 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Emeril's Southwest Seasoning
Heat oven to 375 degrees. Peel shrimp. If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out vein.
Pour oil into rectangular baking dish 13 x 9 x 2 inches. Place shrimp in oil. Sprinkle with Emeril's southwest seasoning, parsley, onions and galic. Pour wine over shrimp. Squeeze juice from lemon over shrimp; sprinkle with salt and pepper. Bake uncovered about 20 minutes or until shrimp are pink and firm.
While shrimp is baking put on prepare brown rice with 2 cups water, a shake or two of salt and 1 cup rice. Bring to a boil and then turn to low with lid to steam.
Toss a green salad with cherry tomatoes and some pine nuts.
Cilantro Oil
1/2 cup (packed) cilantro leaves
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
3 turns freshly ground black pepper
3/4 cup olive oil
Combine all of the ingredients in a food processor or blender and puree about 1 minute. (Store in the refrigerator in and airtight jar or bottle for up to 1 week.)
When shrimp is baked and rice is done, put cooked rice on plate, top with shrimp and juices from pan. Sprinkle a teaspoon of Cilantro sauce on each plate atop the shrimp. Serve with tossed salad and a nice Chardonnay. Crusty bread is good too, to sop up the juices on your plate.
Love the one your with!
View image
16 uncooked jumbo shrimp in shells (about 1-1/2 pounds)
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
1/2 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Emeril's Southwest Seasoning
Heat oven to 375 degrees. Peel shrimp. If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out vein.
Pour oil into rectangular baking dish 13 x 9 x 2 inches. Place shrimp in oil. Sprinkle with Emeril's southwest seasoning, parsley, onions and galic. Pour wine over shrimp. Squeeze juice from lemon over shrimp; sprinkle with salt and pepper. Bake uncovered about 20 minutes or until shrimp are pink and firm.
While shrimp is baking put on prepare brown rice with 2 cups water, a shake or two of salt and 1 cup rice. Bring to a boil and then turn to low with lid to steam.
Toss a green salad with cherry tomatoes and some pine nuts.
Cilantro Oil
1/2 cup (packed) cilantro leaves
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
3 turns freshly ground black pepper
3/4 cup olive oil
Combine all of the ingredients in a food processor or blender and puree about 1 minute. (Store in the refrigerator in and airtight jar or bottle for up to 1 week.)
When shrimp is baked and rice is done, put cooked rice on plate, top with shrimp and juices from pan. Sprinkle a teaspoon of Cilantro sauce on each plate atop the shrimp. Serve with tossed salad and a nice Chardonnay. Crusty bread is good too, to sop up the juices on your plate.
Love the one your with!
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