A total upgrade in my opinion if you will.
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| Valentine's Crocodile Be Mine |
As a general rule, shrimp is not part of a college student's routine grocery budget, but , during special times of the year you may just want to have a recipe like this one on hand. If it is easy...even better! If it is cheap...well, I can't guarantee that! Sometimes you can find luxury items discounted, and that is the time to take advantage of savoring recipes like this one.
Speaking of Valetine's Day...make sure you have some cool cards for your friends, family and "special someone"! These are designs from previous years available thru the link below if you'd prefer something cool!
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| Valentine's Giraffe Love Is In The Air |
Roasted Shrimp Even Better
Equipment:
12-inch Oven-proof iron cast skillet (or other heavy-duty skillet to withstand 400F degrees)
Wooden spoon
Ingredients:
2 lbs (26-31 shrimp / lb) shrimp
1 stick of butter
2 Tbls olive oil
6 cloves garlic, minced
2 tsp fresh rosemary, minced or 1 tsp dried
1 tsp crushed red pepper
Kosher salt and fresh black pepper
2 large lemons
Zest of one lemon
2 lbs of large shrimp (I used 26-31 count / lb or use larger count / lb), thawed and peeled
Fresh baguette
Instructions:
1. Wash your hands.
2. Preheat 400F degrees.
3. Melt butter, olive oil, garlic, rosemary, red pepper flakes, salt, and pepper in your large oven-proof skillet for 1-2 minutes.
4. Remove the skillet from the heat and add your lemon zest to the butter mixture.
5. Toss shrimp in the skillet and butter mixture, then arrange the shrimp snugly into the skillet.
6. Sprinkle with salt and pepper.
7. Slice lemons and submerge in between shrimp.
8. Roast the shrimp for 12 minutes until pink and tender.
9. Put the whole skillet on the table with torn pieces of baguette for dipping!
10. Put a large smile on your face and whoever is dining with you!
2 Tbls olive oil
6 cloves garlic, minced
2 tsp fresh rosemary, minced or 1 tsp dried
1 tsp crushed red pepper
Kosher salt and fresh black pepper
2 large lemons
Zest of one lemon
2 lbs of large shrimp (I used 26-31 count / lb or use larger count / lb), thawed and peeled
Instructions:
1. Wash your hands.
2. Preheat 400F degrees.
3. Melt butter, olive oil, garlic, rosemary, red pepper flakes, salt, and pepper in your large oven-proof skillet for 1-2 minutes.6. Sprinkle with salt and pepper.
7. Slice lemons and submerge in between shrimp.
10. Put a large smile on your face and whoever is dining with you!
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