Skip to main content

SRC Reveal: Baked Garlic Shrimp Over Pasta


It's time for Group B's December 2015 Secret Recipe Club reveal. I can't believe that another year has flown by. This month I was assigned to Well Dined which is written by Sarah.


Sarah's blog started when she and her husband, Jasper, began to record their thoughts on places at which they ate. So, it all began with restaurant reviews. After working at Williams Sonoma (lucky gal!) as a demonstrator, she started posting recipes in addition to the review. And I am so glad she did! She has a ton of recipes. A ton. And I love that she organized them by seasonal produce. Well, she has things indexed and cross-indexed, so you can find recipes how ever you want to search. Me? I search by season.

Given that we're in throes of late Fall, I gravitated towards things such as Sweet Potato Gratin that she served for Christmas a couple of years ago; Salt Roasted Beets with Goat Cheese; and Apple Galette with Salted Bourbon Caramel. Her Miso Tahini Soup looks like a wonderful bowl of comfort on a cold, rainy day. And I can't wait to try her Lentil Salad with Walnut and Herbs. But, in the end, I decided on her Baked Garlic Shrimp because I had some shrimp that I needed to cook. This was a delicious, simple dinner on a crazy, hectic day. Perfect!

Baked Garlic Shrimp Over Pasta
slightly adapted from Sarah's Baked Garlic Shrimp
    
Ingredients
  • 1 lb shrimp
  • 4 cloves garlic, minced
  • 2 T white wine
  • freshly ground salt
  • freshly ground pepper
  • 1/4 C butter, softened
  • 1/4 C bread crumbs
  • 2 T fresh parsley


Procedure

Heat oven to 425 degrees F. In a baking dish, combine the shrimp, garlic, white wine, 1/2 tsp salt, and 1/4 tsp pepper. In a small bowl, combine the butter, bread crumbs, and parsley. Sprinkle bread crumb mixture over the shrimp and bake until the shrimp are opaque, approximately 15 to 18 minutes.


Serve on top of pasta with a drizzle of olive oil and a sprinkle of parmesan cheese.

Comments

  1. Mmmmm... Love shrimp! This would be an immediate hit at our house.

    ReplyDelete
  2. Yum! Love shrimp & garlic and so easy to make for a quick dinner.

    ReplyDelete
  3. It sounds simple and delicious! I love all the fresh parsley on it.

    ReplyDelete
  4. I've never baked shrimp. I need to try this out!

    ReplyDelete
  5. This looks so good! I think it would be a perfect New Year's dinner!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P