Does anyone else have trouble coming up with meals that will make all of the people who gather around their dinner table happy? We all have different dietary needs and likes and dislikes and that makes it challenging to find just one meal that pleases everyone.
I do have one go-to dinner that is so versatile, I know everyone will love it. Roasted Garlic Shrimp. It's so easy to prepare - I make it for my family of 4 and I've made it for parties of 60. It's super tasty - no matter how you eat it.
Wrap this flavorful shrimp in a fresh tortilla for a really easy shrimp taco. Add some delicious protein to a green salad by adding a few colorful shrimp. Chill and dip these delicate shrimp in homemade cocktail sauce for a great appetizer or main dish. I eat these shrimp all of these ways. I usually eat them warm on the first day and then eat the leftovers on a salad or with cocktail sauce.
Roasted Garlic Herb Shrimp
1 pound shrimp
2 cloves garlic, minced
2 Tablespoons olive oil
pinch of red pepper flakes
1/2 teaspoon basil
salt and pepper
1/4 cup ketchup
1 heaping Tablespoon horseradish
Toss shrimp with garlic, oil, red pepper, basil, salt and pepper.
Spread in a single layer onto a baking sheet.
Bake 8-10 minutes at 400. Serve warm, out of the oven with a fresh batch of tortillas.
OR get your salads ready - these shrimp are DELICIOUS on a bed of greens.
I can't think of a better way to kick off this summer season than with a roasted garlic shrimp dinner that will please the whole family.
Happy Cinco de Mayo!
I was debating about which recipe I wanted to post on this festive day and in the end, I decided on a healthy vegetable side dish with a Mexican twist.
I always have trouble coming up with healthy side dishes to go along with our Mexican themed meals. I love Mexican rice and I love black beans but that really is the extend of my creativity when it comes to healthy sides. Cheese dip, chips, tortillas and refried beans - who can resist all of that yummy goodness? The least I can do is put one vegetable on the table as a healthy alternative.
I'm not so sure that you could call these Garlic Lime Vegetables "Mexican" but they do go very well with anything created South of the border. Spiced with a hint of jalapeno and finished with a squeeze of lime juice - these vegetables are the perfect compliment to any Mexican meal. They are so good it just might keep me from eating an entire basket of tortilla chips.
Garlic Lime Vegetables
2 Tablespoons butter
1 clove garlic, minced
2 teaspoons lime zest
1 teaspoon chopped jalapeno
1/2 teaspoon salt
1 Tablespoon fresh lime juice
3 cups fresh vegetables (broccoli, cauliflower, carrots)
Combine garlic, lime zest, jalapeno, salt and lime juice in a small bowl.
Melt butter and add to bowl of sauce.
Cut vegetables into bite sized pieces.
Steam vegetables in a steamer basket.
Toss vegetables with garlic lime sauce.
I hope that all of you enjoy your Cinco De Mayo to the fullest. Cheers!
Who knows, maybe one year, I'll just find myself sitting at the Kentucky Derby in my giant floppy hat, sipping my ice cold mint julep and eating a piece of Kentucky Derby Pie. I normally prefer pie to cake, but for those of you who are attending the Derby this year, I think it might just be a tiny bit easier to hold a cupcake in your hand while you cheer on your favorite horse instead of trying to balance a plate of pie.
It just so happens that browneyedbaker.com has reinvented the classic Kentucky Derby Pie into a cupcake. Genius idea if you ask me. All of the traditional flavors in a Kentucky Derby Pie - bourbon, vanilla, chocolate, walnuts - in a hand held - cupcake form.
Kentucky Derby Cupcakes
1½ cups cake flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
¾ cup chopped walnuts
½ cup semisweet mini chocolate chips
½ cup buttermilk, at room temperature
2 tablespoons bourbon
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
¼ cup light brown sugar
2 eggs, at room temperature
6 egg whites
1 1/2 cups sugar
1 teaspoon cream of tartar
1 tablespoon vanilla extract or bourbon
Cream together butter and sugars until light and fluffy.
Beat in eggs, one at a time.
Combine flour, baking powder, baking soda and salt. Stir in nuts and mini chocolate chips.
Combine bourbon and buttermilk.
Add dry ingredients to butter mixture, alternating with bourbon buttermilk.
Scoop batter into paper lined jumbo cupcake pans.
Bake 24 minutes at 350. Cool completely on wire racks.
Pipe buttercream on top and garnish with chopped walnuts and mini chocolate chips.
All I need now is my big, fancy hat and my mint julep. Derby anyone?
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