We had some shrimp in the freezer from God-knows-when and I thawed it Sunday thinking I would make it for dinner. Then woke up in a panic at 4am when I realized it was still sitting in the sink ... luckily, still partially frozen. So, into the fridge it went and then into our bellies it went last night.
This was a super simple recipe that I paired with some steamed french-cut green beans (Gosh I'm so glad I can eat vegetables again, thank you L for not making me throw them all up anymore) and mashed potatoes. Let me just tell you about these potatoes. I LOVE some good homemade mashed potatoes but really, who has time for that on a week night? Not this girl, that's for sure. So I resort to the box of instant fun - don't judge me.
a) I made them stove top, not in the microwave
b) I used heavy cream instead of milk and garlic salt instead of table salt
c) I added a pack of Papa John's garlic butter
Ahem, DID YOU HEAR ME BLOGGIES? Papa John's garlic butter. Is there anything better on Earth than that greasy butter garlicy goodness? Methinks not.
So whatever, here's the shrimp recipe:
- 1 lb raw shrimp, deveined and peeled and whatnot
- 4 cloves of garlic, minced
- 2 tbsp white wine
- Salt & Pepper to tast
- 1/4 cup (4tbsp) melted butter
- 1/2 cup bread crumbs (you can use Panko but I never have those, so I used regular ones)
- 2 tbsp fresh parsley, chopped
- Half a lemon (optional)
- Preheat oven to 425 degrees F
- In a medium bowl, combine shrimp, garlic & wine and stir
- Pour evenly into a baking dish (I used a 9x9 glass dish) and season with salt & pepper
- You can use the same bowl to mix the melted butter, bread crumbs & parsley.
- Sprinkle the mixture evenly over the shrimp in the baking dish
- Bake for 15-20 minutes or until shrimp are pink and opaque