Make this quick shrimp recipe tonight
Some easy recipes are worth making over and over. I don't normally repost many recipes but this one for Sizzling Garlic Shrimp is so quick and delicious it deserves an encore. Plus, I want to show you what I did with the leftovers.
The photo, above, is the dish straight-up. Get some crusty bread and start sopping up the garlicky oil.
The photo, at left, is a day-after fritata. I pour beaten eggs into a skillet lubed with olive oil. Let the eggs set a bit then spoon the shrimp mixture over the top. Put it under the broiler for about 3 minutes to set up and, bang!, a super brunch dish. The toast is focaccia. (It's also great with scallops.)
The egg dish was for Mother's Day. Feel sorry for me. I made it for myself and my husband!
Sizzling Garlic Shrimp
1 pound peeled shrimp
1/2 cup olive oil
2 minced garlic cloves
1 teaspoon Italian herb seasoning
Salt and pepper to taste
1/2 pint cherry tomatoes
1/2 cup feta cheese, in chunks, not crumbled
Chopped parsley or scallions (optional)
Put a medium oven-proof baking dish under broiler to preheat.
Meanwhile, in medium bowl, mix shrimp in olive oil, garlic cloves, herb seasoning, salt and pepper. Add tomatoes and feta cheese chunks. (Crumbled feta will melt too fast, but is okay if that’s what you have.)
Remove dish from oven, add shrimp mixture and broil until shrimp are just done (about 5 minutes). Sprinkle with chopped parsley or scallions.
Serve with crusty bread for dipping. Serves 3 to 4.
Source: Lennie Bennett, St. Petersburg Times
Photos by me!
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I'm so excited to see this recipe today! I just pulled a pound of large shrimp out of the freezer, but I had no idea what I wanted to do with it. The kids love shrimp & bread in any form, so this is perfect for dinner!
Posted by: Missy | May 26, 2009 at 03:06 PM
How'd you like it, Missy?
Posted by: Stir Crazy | May 27, 2009 at 03:03 PM
We really enjoyed it. Honestly, I was surprised that the kids liked the feta as much as they did (and I used crumbled because it's what was in the fridge). I added a little basil because I have a ton of it growing right now. I think this would make a great pasta sauce with a little wine or chicken broth, maybe some cream.
Can't try the fritatta, though... no leftovers :)
Posted by: Missy | May 27, 2009 at 05:24 PM
I thought it would be good as a sandwich of sorts in a crusty roll soaking up the garlic-olive oil. Glad it worked out.
Posted by: Stir Crazy | May 28, 2009 at 12:51 PM