I grilled some salmon last night and had a bit left-over so; I decided to make salmon cakes that I served with a hoisin sauce ~ delicious! I took my basic crab cake recipe and tweaked it. Ingredients ½ pound of cooked/grilled salmon 1/4 a yellow […]
Tag: lemon zest
This banana bread is so good and… kids love it too! This recipe originally comes from, Best of The Best, Vol. 11 cookbook but, of course I have switched it up a bit over the years. I have made this recipe with many different types […]
I was in Whole Foods today and they had an amazing deal on large size shrimp, so I decided to do a classic, Shrimp Scampi. This Scampi recipe comes from Food & Wine Magazine. My family and I will be making this one for an appetizer over the holidays ~ Yum!
Sizzling Shrimp Scampi
Total: 30 minutes
2 sticks of unsalted butter, softened
2 large garlic cloves, very finely chopped
1 tablespoon plus 2 teaspoons finely chopped flat-leaf parsley
1 ½ teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
½ teaspoon chopped thyme leaves
Kosher salt and freshly ground black pepper
3 pounds large shrimp – shelled and deveined, tails left on
1 tablespoon thinly sliced basil leaves
Crusty bread, for serving
- Preheat the oven to 400 degrees. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
- In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and basil leaves. Serve hot with bread.
Peter’s Wine Pick: Talbott Chardonnay