Monday, March 26, 2012

A&J Tackle PW: Spicy Lemon Garlic Shrimp


What, that's not what you look like when you cook? Well that's crazy, because that's what I always wear when I cook.  Angela too.  She needs a good four inch stiletto :)

We did our first A&J Tackle PW recipe!! Did anyone do it with us? I know I just posted the menu, but I (Nick) made this yesterday and Angela made it in the past and the kids are home from school so I need something to do while I'm not taking care of them, so I figured I'd get this up right away.

Were you waiting with baited breath? You can tell me.

We did the Spicy Lemon Garlic Shrimp on page 206.  It's probably not legal for me to write it word for word...so I went to her website and cut and pasted it.  That's gotta be more legal, right? Here, I'll link back to it.  That's GOT to make it okay.

Who are we kidding, no one reads this except my mama anyway.

Here's her step by steps.


Ingredients

  • 2 pounds Raw Shrimp, Deveined, Shells On
  • 2 sticks Cold Unsalted Butter Cut Into Pieces
  • 1 teaspoon Kosher Salt
  • 4 cloves Garlic, Peeled
  • ¼ cups Fresh Parsley
  • 1 teaspoons Crushed Red Pepper
  • 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.



And here's the input from me (Nick) and Angela.

Nick used shells off shrimp.  He says it's stupid to use shells on because then when you peel them, you peel all the flavor right off.  They did have tails still, which I think is gross.

Angela first coated her shrimp with her own spice mix.
1 cup granulated garlic
1/2 cup Tony's
1/2 cup onion powder
1/4 cup black pepper
1/8 cup cayenne

So she coated her little shrimps and then followed the recipe except she sautéed them instead of baking.  She said it's great.  She's very articulate.

Nick just straight up followed the recipe, except less red pepper bc our kids are sissies.  He wasn't a huge fan.  He liked it, and he ate it, but he said it wasn't as stellar as the garlic shrimp we had on the North Shore a few weeks ago.

He says that it was uber easy, so he's willing to try it again.  He says next time he will melt the butter first and mix it all together in just a bowl.  He didn't understand why the blades weren't mincing his garlic cloves, but in my experience, that's just how it is.  So mince those yourself.  He wasn't a fan of the baking either, so next time he'll either steam them and then coat them in the melted butter mixture, or he'll take Angela's advice and saute them all together in a nonstick skillet.

Or my new le crueset that he might be wanting to get me for my birthday.

Whichever.

He baked me some chicken breasts drizzled with this stuff.  I thought it was REALLY good, but that's because I love butter.  So I'm easy.  

I need a way to rate this.  Brainstorm with us? We could do thumbs up, or stars, or like what, forks or something tacky? I do love tacky...

I'll default to ya'll.  What should we do?

3 comments:

  1. I read! But I don't eat or cook shrimp.


    I have made PW salsa 101 times....its' the BOMB!
    Also, her homemade tortillas are pretty tasty, but mine are NEVER close to round and they are an all day process which I usually don't have time for.

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  2. i like a stars rating system, gives you some more room to play. i don't eat shrimp so sorry i didn't make this one. i'm super intimidated by PW...do all the recipes take a long time? i know nick said this one was easy but i don't do shrimp. i think its awesome that you're doing this.

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  3. I don't cook or eat shrimp either. Ick. So excited to read your posts-I love the new book! Nicole

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