We spent the day at my brother’s house–chillin’ with our niece. The weather was amazing. We spent a lot of time at the park–climbing, swinging, kicking a ball around, and watching our nice zoom on her little bike. Man, that girl can move….and I admit, I’m out of shape, so it was a lot for me to keep up with an energetic 3 year old. But what fun we all had!
We grabbed a late lunch on our way home so we didn’t really feel like having a regular supper. So, what does Nelson do? He mentions ‘snacking’ on shrimp. The man knows the way to my heart. Mmmm…. shrimp.
Nelson loves all sorts of shellfish–way more than I do–but we both agree on shrimp. Nelson makes it a little differently every time–I’ve never complained. Tonight he baked the shrimp in a butter, wine, and lemon sauce. Just like his mom used to make it. In fact, this is another recipe from the notebook she wrote for Nelson. What an amazing scent in the house. Is it weird that this excites me this way? Oh well, I’m ok with it…weird or not.
Here’s something else you should know about Nelson and I…we’re not sure if it’s really a “Portuguese thing” but we’ve both always known that bread and sauce are meant to be together. So, not only was this shrimp ‘snack’ aaaamazing, but we ended it by soaking fresh bread into the scrumptious sauce. Now that’s how you clean a plate. Delicious!
A cool thing about this shrimp dish is that it’s really easy and quick to make. In fact, this recipe doesn’t require frozen shrimp to thaw first, so if someone pops by unexpectedly, or you want to whip up a snack, it can be done pretty quickly.
We hope you enjoy this ‘snack’, appetizer, meal… as much as we do.
- 1.5 lbs Easy Peel Black Tiger Shrimp
- 3 garlic cloves minced
- ¼ cup fresh squeezed lemon juice
- ½ cup of your favourite white wine
- 1 fish bouillon cube
- 3 tbs of ketchup
- 2 tbs Frank's Original Hot Sauce
- 1 tsp salt
- 1 tbs olive oil
- 4 tbs butter cut in slivers
- Pre-heat oven to 400 ºF.
- Add the garlic, lemon juice, white wine, ketchup, hot sauce, salt and oil to a small roasting pan.
- Break bouillon cube into small pieces and spread over the rest of the ingredients.
- Mix everything in the roasting well.
- Add frozen shrimp to the roasting pan and mix well to completely coat the shrimp.
- Spread the butter slivers evenly over the shrimp.
- Place the pan in the oven and bake for 30 minutes uncovered.
- Remove from the oven and serve hot. This is great with crusty bread for dipping.