Monday, July 20, 2015

Lemon Tomato Shrimp Packets

My sweet Mommasita and her sister Carol came in town for a visit! We had a blast exploring Pasadena's greatness. Here are some pictures from our trip.
We went to the Dead Sea Scrolls Exhibit at the Los Angeles Science Center. Here they are in the 3D glasses watching the IMAX Jerusalem movie.
 Day 2, Shopping in Old Town Pasadena. 
 I love cooking with my Sous Chef!
 Sunday we went to the Langham Huntington for brunch. It was so gorgeous and the food was incredible!
 After brunch we had a great time exploring the Huntington Library and art museum. It was my first time here, I can't wait to come back when it is cooler so I can explore the gardens. 

 Wine on my front porch, watching the rain, it was blissful!
 Lunch at The Ivy, one of my favorite spots in LA!
 Cheers to a super fun girls trip! Love you two!!

Here is one of my favorite new recipes for the summer. I have made it several times and Jeffrey loves it too! The juice is so yummy for dipping your crusty bread!

Lemon Tomato Shrimp Packs
1 Tbsp Olive Oil
2 cloves garlic
1 lemon, zested and juiced
3 Tbsp basil
2 Tbsp parsley
1 tsp paprika
1 tsp salt
1 pound shrimp, peeled
1/2 pint cherry tomatoes
2 green onions
1 red jalapeno pepper
1/4 cup clam juice
1 Tbsp butter
1 baguette

Preheat oven to 425
 Chop Herbs, mix together with olive oil, paprika, salt, zest and lemon juice.
 Slice tomatoes in half, chop green onions and seed jalapeno then dice it. Layer 2 sheets of parchment paper in 2 different bowls. Divide the tomatoes, green onions, jalapenos and shrimp evenly between both bowls. 
 Evenly divide the herb mixture between both bowls.
Then pour in 2 tbsp of clam juice into each bowl and top with 1/2 tbsp of butter.
 Top with a pat of butter.
 Fold packets up and staple to keep closed.

 Place both packets on a baking sheet, Bake for 20 mins.

 Remove from oven and let rest for 5 mins before opening. Then open up and serve out of packets with some crusty bread.

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