Garlicky baked shrimp. Garlicky Baked Shrimp This past Friday, I stumbled upon two wonderful finds.
First, I had the pleasure of meeting a delightful new mechanic named Don, who (as my friend who recommended him promised) gave my Honda some great TLC. And then while hanging out in his office, catching up on my latest issue of Real Simple, I stumbled across this recipe. Um…YUM! Since the ingredient list and method did indeed seem “real simple”, and (as my friends would tell you) I’ll take any excuse I can to pull out the Panko, I decided to give it a try this weekend. Somehow I realized that I accidentally bought the package of teeny tiny frozen shrimp, so I admit it didn’t quite look like the magazine photo.
Yay for fun Friday discoveries! Print Ingredients 1 lb. raw shrimp, deveined and peeled 4 cloves garlic, minced 3 Tbsp. white wine salt and pepper 1/4 cup (4 Tbsp.) melted butter 1/2 cup Panko bread crumbs 2 Tbsp. fresh Italian-leaf parsley, chopped half of a lemon (optional) Method. Smoky Corn Chowder with Shrimp. I don’t wanna beg, buuuuut… Meet your new summer lover.
His name is Chowder. Or, Chow-duh if you like to LIVE ON THE EDGE. He’s gentle, tender, smokin’ hot, probably has a mustache and I’m weirding even myself out right now. So, my M-I-L visited last weekend and brought with her what some would call a whoa-Nelly-seriously-what-the-h-colossal-crap-ton of corn. So I asked Aaron, “What do you think we should do with the rest of this corn? Now, I should say, my husband has a tendency to start EVERY sentence with “Mmmmm.” WHAT? Right. Where was I? Oh! But listen. And do I even need to mention the splash of cream, the seared plump shrimp and the crumbled bacon on top? Mmmmm. Hey, if you need to Mmmmm right now, I totally get it. Aaron does too. And aaaaaall the good people of the land said, “Mmmmmm.” I can chill. Smoky Corn Chowder with Shrimp: (adapted from Real Simple) What it took for 2: Heat a medium-sized pot over medium heat.
Raise the heat to medium-high. Mmmm. A Pretty Life in the Suburbs: White Wine Cilantro Lime Shrimp. Well we’ve got just over 1 week until back to school!
It’s amazing how this time of year comes so quickly. One minute it’s a smoking hot summer, and literally the next there’s that fall feeling in the air. I love fall, but I hate to see summer go because I love the heat, and I love summer parties outdoors with friends! Which was a really nice way to celebrate the end of summer. It was an evening of fantastic friends, great wine, and fabulous food! One of the appetizers I served was this White Wine Cilantro Lime Shrimp. The thing I love about this dish are all the juices that you can sop up with toasted chunks of bread. So, soooooo good! White Wine Cilantro Lime ShrimpRecipe adapted from Never Enough Thyme. 1 lb shrimp (deveined, and if you wish, remove the tails – we like them on) Tips! This dish can be served as either an appetizer or a meal.And it’s best served with chunks of toasted bread, to soak up all the delicious juices! Late Summer Dinner Party MenuAppetizers White Wine Cilantro Lime Shrimp.