Friday, November 20, 2009

My New Favorite Recipe: Nawlin's Shrimp

As many of you know, I grew up cooking with my mom in her restaurant "Look Who's Cookin'" (hence the name of my blog). My mom is an awesome cook, but she also has a gift of finding recipes and creating menus, which is something I am horrible at. Like I said, I rarely make a new recipe unless I have had a recommendation or tried it before. My mom is always sending me ideas for new recipes. The other day she sent me this blog that she found call the Pioneer Woman. This lady has awesome recipes and is somewhat of an inspiration for my blog. I found this shrimp recipe on her website. She calls it barbecue shrimp, but I think it tastes like you are in New Orleans so I call it Nawlin's Shrimp.

Jeffrey's friend Kip came over for dinner, so I was very excited to try out my new favorite recipe on someone new. I am also making baked potatoes, my mom's way, which has a crunchy skin!

Nawlin's Shrimp
Frozen Shrimp with shells on
Olive Oil
Tabasco (or Franks Red Hot)
Worchestire Sauce
3 Lemons
1 stick Butter
Lemon Pepper (optional)
French Bread

-Thaw and Rinse Shrimp
-Spread shrimp on a large baking pan
-Drizzle Olive Oil all over the shrimp (about 1/2 cup)
-Sprinkle lots of Pepper all over the shrimp (I used fresh ground)
-Sprinkle lots of salt all over the shrimp
-Juice 3 lemons over the Shrimp (I use the lemon press and squeeze it as I am going over the shrimp)

-Drizzle Worchestire sauce all over the shrimp 1/4 cup to 1/2 cup
-Shake the Tabasco (or Franks) all over the Shrimp about 20 Shakes
-Cut the butter into thin squares and place them spread out on top of the shrimp
-Sprinkle more pepper on the shrimp, I added Lemon Pepper here also

-Put the shrimp under your broiler for about 10 minutes.
-Heat the French Bread for a few minutes in the oven
-You can serve the shrimp directly from the pan, or transfer it into a dish, but save the juice to soak up with the bread. Oh sooo good!!

Mom's Baked Potatoes
-Baking potatoes
-Olive Oil
-Course Salt (I use Margarita salt until I can remember to buy some more sea salt)
-Your favorite toppings (I like sour cream, cheese, green onions and butter)
-Heat oven to 400
-Pour olive oil all over the potatoes and use your hands to cover the potato generously with the oil
-Salt the potato all around
-Put potatoes in a baking dish
-Bake for about 30-45 mins, test to see if your knife will poke easily into the potato

Since the shrimp doesn't take very long to cook, bake the potatoes first. Put the bread in towards the end of baking the potatoes, and then boil the shrimp last.

I also made a quick salad with dinner. I hate store bought dressing so I always keep a variety of vinegars to make a dressing with. Tonight I needed to get rid of an apple that was about to go bad so I put it with the lettuce, some feta cheese and green onions together with the dressing. I love green onions because they have all the flavor of onions, without the mess of chopping (I use kitchen scissors to cut them.
Dressing (also from my mom):
2 TB Apple Cider Vinegar
1 TB Vegetable Oil
Few shakes of Knorr Aromat All Purpose Seasoning (hard to find, so if you find it buy multiples. Central Market and Tom Thumb sometimes has it)


The Scotts said...

wow yummy i will try

KristiLauren said...

This is so adorable. You are the cutest thing; the pictures are perfect. I had angnolotti last night and again for lunch. Its one of my favorites. The mushrooms are the best!

hhquilting said...

This was super yummy! My family loved it! I will make this again!