Let me walk you through a scenario, you are at the grocery store around 5:10, racing around getting groceries for the week after a long hard day. You know when you get home you will still have to unload all of the groceries and then make dinner, you will be exhausted. Enter, garlicky baked shrimp. This takes about 5 minutes to prepare and then bakes for 20 minutes, the exact amount of time it takes to make rice, and steaming broccoli, takes even less time.
This is one of those quick and easy dinners that is so delicious. The shrimp were packed with flavor. I was so close to adding a sprinkle of parmesan cheese into the topping, but I am so glad I didn’t. These had perfect flavor and did not need the cheese at all.
A few other time saving tricks would be to make a big batch of rice and then freeze it in portions. Then all you have to do is microwave it for an even quicker side.
1 lb. of Raw Shrimp, deveined & peeled
4 cloves of Garlic, minced
3 tablespoons of White Wine, dry
Salt & Pepper
4 tablespoons of Butter, melted
1/2 cup of Panko Bread Crumbs
2 tablespoons of fresh Italian Parsley, chopped finely
1/2 of a Lemon
First, preheat your oven to 425 degrees.
Next, in a bowl, combine the shrimp, garlic, and white wine. Stir to coat all of the shrimp. Pour them into a baking dish, big enough for them to lay flat and not touch. Season liberally with salt and pepper.
Now, in another bowl, stir together the melted butter, panko, and parsley. Spoon the mixture onto the shrimp and use your hands to flatten the topping onto the shrimp.
Bake for 15-18 minutes, depending on the size of your shrimp. When you take the dish out of the oven, sprinkle the lemon juice on top of the shrimp.
The Barbee Housewife