like order in the court...get it? hahaha. i know, i'm too much sometimes.
i'm in a super good mood today - i got a new phone! i loved my G1 but i'm the type of person that gets sick of phones easily plus it was starting to act really wacky lately so i'm so glad that i got a new one.
besides being in a good mood from that, i'm cooking today. i LOVE to cook on the weekends because it honestly helps me relieve a lot of stress from the past week with college, etc etc.
i found this recipe for garlicky baked shrimp in real simple last month. as you can see from above, i like to write out recipes on separate pieces of paper below. i often get my recipes dirty in the kitchen haha..so i find myself writing it out to preserve the original recipes. i've tweaked it a bit below. in my opinion, real simple did not include the proper amount of wine in this recipe.
this is a MUST TRY recipe if you love shrimp. whenever i make it, i find myself thinking "this is SO easy. what am i doing wrong?" ... but really, it's just that easy. i don't see why you'd opt for something frozen (yuuuuuuckkkkk) or takeout when you can make this easily.
garlicky baked shrimp
adapted from real simple
1. Preheat zee oven to 425 degrees.
2. Combine 1 lb of shrimp (obviously, all cleaned up), 4 cloves of sliced garlic (I swear by this garlic slicer, but you can cut it yourself), and 7 tablespoons of white wine in a 9x13 baking dish. I personally use this one from Giada's collection for Target...but you can even use those disposable tin pans.
3. Season the above with salt and pepper.
4. In a separate dish, melt 1/2 stick of butter (that's 1/4 cup of butter to be exact). Mix it with 1/4 cup of bread crumbs. I prefer whole wheat seasoned bread crumbs..there's like my recent obsession...SO GOOD. I typically double this mixture, but it's really up to you. You can also add a sprinkle of dried parsley here but if your bread crumbs are already seasoned, there's no need to.
5. Take the bread crumb and butter mixture and put it over the shrimp.
6. Bake for 15 minutes.
my suggestion is to serve it with rice. there's a bit extra of the breadcrumb mix that actually tastes pretty good mixed with the rice. even though it's double starches, i'm also serving brioche rolls with it tonight.
also, sorry for the photo quality. they're both from my G1. i don't have an eye for photography at all, obviously..plus coupled with a camera phone..well..you know the rest ;o)
if you do try this, let me know how you like it!
WHAT ARE YOUR FAVORITE GO TO/EASY RECIPES?