Tuesday, April 20, 2010

Baked Shrimp Scampi and My Website!

I worked all day yesterday on my image consulting website. The reason it has taken me so long is because I used the i web software on Jeffrey's Mac to create it and unless he is on a job I can't pry that thing away from him! But...it is now up and running!!! Go to http://www.shelbikeith.com/ to see it. It is a work in progress and I will be adding more pictures as I get them, so keep checking it. Next I will work on getting my new Fashion and Makeup Blog set up. Then you will have another blog from me to check out! I also need to start marketing myself, now that I have the marketing tools. Thank you to all who have been helping me in this process!!

Speaking of someone who has been helping me with my business marketing, I made a dish that Jeffrey's cousin Melissa made for us while we were in Texas for Easter. I have always LOVED Shrimp Scampi! When I was little we would go to Steak n Al for special occasions and I would always get Shrimp Scampi. They would always put those "shower cap" things on the lemons to keep the seeds from falling out...I haven't seen one of those in a long time, I always thought they were cool! This dish is sooo yummy it is hard to make yourself stop eating!! I made more sauce than needed for this amount of shrimp. I like extra sauce.... So you can make this amount of sauce for more shrimp.

Baked Shrimp Scampi

Raw Peeled Shrimp with Tails on (I used 1/2 pd for Jeffrey and I)
4 Tb Olive Oil
2 Tb White Wine
Salt and Pepper
1 1/2 sticks of Butter (let sit out to get to room temp)
4 tsp Garlic
2 Shallots
3 Tb Parsley
2 Tsp fresh Rosemary
1/4 tsp Red Pepper Flakes
Zest of 1 Lemon
Juice of 2 lemons
2/3 cup panko bread crumbs
Optional: Fettuccine to serve with the shrimp (protein boy requires it)

Butterfly your shrimp. I had never done this before, but it was really easy. Just take a pairing knife and slice down the middle of the back, do not cut all the way through.

Sorry these pictures were bad... it was kinda hard to do this with one hand and take a picture..

Put 3 Tb olive oil, 2 Tb of wine and a sprinkle of salt and pepper in a bowl with the shrimp. Stir.

Chop shallots, garlic, parsley and rosemary. Zest lemon.

Put shallots, rosemary, parsley, garlic, lemon zest, lemon juice, butter, panko and red pepper flakes into a bowl.
Use your hands to mix up the ingredients. The mixture will be thick.

Put shrimp butterfly back down, with the tails sticking up (hopefully that makes since) into a baking pan and pour marinade over the shrimp.

Sprinkle the bread crumb mixture over the shrimp. See, I used a LOT of sauce, there was even more leftover that I had to throw away.

Bake for 12 minutes on 425. See how pretty!!

Serve shrimp and sauce over pasta or with rice. Oh I want some more!! It was sooooo good!!!

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