By: admin

February 7, 2015

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When I go to a restaurant I am my husband’s – and probably the wait staff’s – worst nightmare.  I must have it my way.  A little of this and a little of that.  If I could take a bit from each entrée it would be perfect because it seems there is always something I don’t like on every item, but something I do like on every item.

Such is the way when I look at a new recipe.  I become inspired by one recipe, but like ingredients from another and pretty soon I have a collaboration of two or three different recipes.  Sometimes it works and sometimes it doesn’t but I think tonight’s adventure did.

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This is a marriage of ingredients from 3 different recipes, inspired mostly from a Food and Wine recipe I found online.  It was a fairly quick meal to fix and although I paired it with coconut rice, you could serve it with a salad or crusty bread and it would still be a filling meal for you.

garlic shrimp and birds 011

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Just make sure when you eat this, share the joy.  There is a lot of garlic in it and you know they always say that if one eats garlic, then everyone should.  Don’t worry, they’ll all love it.

On a side note…no vampires will be visiting for a while.

Garlic Shrimp

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: easy
  • Recipe type: appetizer, entree

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1 bay leaf
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 1/2 red pepper, sliced thin
  • 2 stalks baby bok choy, sliced thin
  • 4 Tablespoons butter
  • 3 Tablespoons dry sherry
  • 1/2 lemon juiced (about 2 tablespoons)
  • 3 tablespoons chopped parsley

Directions:

  1. Heat oil in saucepan
  2. Add bay leaf, garlic, crushed red pepper and sauté until fragrant, approximately 3-4 minutes.
  3. salt and pepper shrimp and add to oil mixture, cooking until shrimp are done, approximately 3-4 minutes.
  4. Add red pepper and bok choy and cook for 1 additional minute.
  5. Add butter, sherry, lemon juice and stir until butter is incorporated and melted.
  6. Add chopped parsley
  7. Serve immediately.

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