Looking for something fast and easy for dinner? Today I bring you Crunchy Garlic Baked Shrimp and Roasted Bellas. Both are quick prep and cook time, and delicious! 🙂
Crunchy Garlic Baked Shrimp
1 lb. large raw shrimp, deveined and peeled
4 cloves garlic, minced
2 Tbsp. white wine or Tequila
Juice of one lime
Freshly ground sea salt and pepper
4 Tablespoons melted unsalted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh cilantro, chopped
Preheat oven to 425 deg. Fahrenheit.
Combine the shrimp, garlic, lime juice and white wine (or tequila) in a bowl. Stir to combine, and pour into an ungreased baking dish. Spread the shrimp out evenly, and then season with salt and pepper.
Melt the butter in a separate bowl, and mix in the Panko and cilantro until well combined. Sprinkle the mixture evenly over the shrimp in the baking dish.
Bake until the shrimp are pink and opaque, about 15-18 minutes, depending on the size of the shrimp. Check them at 13 minutes to make sure they aren’t overcooking.
This makes some mighty tasty, slightly spicy mushrooms. You can grill or roast these in the oven. Harissa is a hot chili sauce, the main ingredients typically being piri piri, serrano peppers and other hot chili peppers, spices and herbs. If you can’t find Harissa, you can substitute Asian chili sauce.
1 Tablespoon harissa
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
Juice of ½ lemon
1 teaspoon dried oregano
8 ounces baby Portobello or cremini mushrooms, cleaned and halved lengthwise
Whisk the harissa, olive oil, balsamic vinegar, lemon juice and oregano together in a medium bowl. Add the mushrooms and toss well to coat. Marinate for 30 minutes, stirring periodically.
Preheat the oven to 350 deg. Fahrenheit, or preheat the grill if grilling.
Skewer the mushrooms on pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill 5 minutes per side.
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