Monday, August 15, 2011

Baked Shrimp

It's time for some seafood wouldn't you say? I'm setting all the tomatoes,pickles and squash aside, as the sky has opened up and it's just pouring out there, so not much gardening for me today.

This is a dish that I make often around here..not even a real recipe and so easy to prepare. Simply shrimp and potatoes, baked together with garlic,fresh herbs, butter and olive oil whats not to love? A perfect side dish, appetizer or even a light meal. Dip your shrimp into all those flavored juices with some crusty bread and serve with a nice tossed salad. And speaking of crusty breads, I'm taking a day long workshop this week to learn how to make natural Levain bread and I just can't wait! But that's a post for another day. Let's make some yummy shrimp.

Baked Shrimp

2 dozen medium shrimp, peeled and deveined
3 medium potatoes
2 garlic cloves, sliced
2 TBLS butter
2 TBLS olive oil
panko breadcrumbs
2 TBLS fresh parsley, summer savory, with a pinch of thyme, minced
zest of 1 lemon & reserve the lemon for serving
sea salt and ground pepper

Wash and boil potatoes just until a knife comes out easily.
Drain and then cool. Peel the potatoes and slice thin. Peel shrimp, devein and rinse them off, patting dry with paper toweling. Lightly oil a baking casserole, and arrange shrimp and potatoes, overlapping each as you place in your baker. In a small skillet saute butter, olive oil, garlic,lemon zest, herbs, salt and pepper for just a minute or two. Pour this over the shrimp and potatoes. Add 1 TBLS of water, and don't forget to sprinkle panko crumbs on top, as I did ;-) Well heck, I just saved my crumbs for another meal. Bake in a 375 degree oven for 10 minutes,lightly foil covered. Then, uncover, turn up the oven to broil for 2 more minutes. Squeeze the juice of your peeled lemon over all and serve. Enjoy!

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