One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
One of my favorite weekend "dinners" is Ann's (Thibeault's Table) Shrimp Tapas. It's a meal that comes together very quickly, especially if you purchase "easy peel shrimp", shrimp that is already headed and deveined. I picked up a loaf of French bread to serve with, so to heat it up, I turned the oven on to 500 F.
(takes about 15 minutes to heat up to temp), turned the oven off, and placed the loaf in the oven until the shrimp was dished up (5 - 10 minutes). Took the bread out of the oven and cut it up into cubes to sop up that delicious buttery shrimp sauce.
Opened a bottle of wine (had a chardonnay on hand), and dinner was done. A nice relaxing evening with a delicious meal. Can't beat that.
6 tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons chicken broth
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Italian or French Bread cut into cubes
the oil, garlic and red pepper flakes in a large, shallow pan. When the
garlic just begins to turn golden, add the shrimp and cook over high
heat for about 3 minutes, stirring constantly. Add the broth and lemon
Pour into a large earthenware bowl and sprinkle with salt and parsley. Serve immediately.