Parmesan Tilapia with Fennel Cream Sauce

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves 4

Ingredients:

1 Tbsp Butter

2 Tbsp Olive Oil

4, 5-7 oz Tilapia Fillets

Salt & Pepper

1 cup Heavy Cream

1/2 Tsp Ground Fennel

1 Tsp Lemon Zest

1 Tsp Minced Garlic

4 Sprigs Fresh Thyme

1/4 cup Freshly Grated Parmesan

1. Preheat large skillet over medium heat.
2. Add butter and oil to skillet.
3. Season fish with salt and pepper and place in skillet.
4. Meanwhile, in a small bowl, whisk cream, fennel, lemon zest and minced garlic.
5. Brown fish for about 4 minutes on the first side, then flip gently.
6. Cook fish for 1 minute and pour cream mixture over fish.
7. Add thyme to pan and bring sauce to a boil, gently stirring sauce.
8. Sprinkle grated Parmesan over fillets, lower heat to low and let simmer for about 3 minutes. 
9. Remove from heat, sprinkle with freshly ground black pepper and serve immediately.

Fish Tacos with Spinach Slaw

Servings: 4 (3 tacos each)
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
1 cup Spinach Slaw
1 tsp each of the following: Garlic Powder, Smoked Paprika, Chili Powder, Black Pepper, Cumin & Salt
3 Tbsp Olive Oil
4 6-8 oz Tilapia Fillets
8 to 12 Lemon wedges
12 Corn Tortillas, prepared as per manufacturer's instructions (24 tortillas if you prefer two per taco)
2 Avocados, optional
Green Onion, chopped, optional

1. Prepare Spinach Slaw.
2. Whisk seasonings together.
3. Sprinkle each side of each fillet with seasoning mixture.
4. In a large skillet, preheat oil, over medium heat.
5. Place fillets in skillet and pan fry for about 3 minutes per side, until the edges are crispy.
6. Remove from skillet and drain on paper towels.
7. Fill each tortilla with 1/3 fillet, 1 tablespoon spinach slaw, avocado, & green onion.
8. Serve with lemon wedges.

Spinach Slaw

Servings: 4

Prep Time: 10 minutes

Ingredients:

1/4 cup Mayo*

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

1/2 tsp Ground Cumin

1 tsp Lemon Juice

1c Fresh Spinach, chopped

1/3 c Shredded Carrots

1/3 c Shredded Red Cabbage

2 tsp Red Onion, grated

2 tsp Celery, grated

1 Tbsp Cilantro, chopped

Salt & Pepper to taste

1. In a medium bowl, whisk mayo, mustard, garlic powder, cumin and lemon juice.
2. Stir in vegetables.
3. Stir in salt and pepper to taste. 
4. Store in an air tight container and refrigerate for 5 - 7 days. 

*For Vegan Spinach Slaw, substitute the mayo with avocado or olive oil. 

Garlic Aioli

Yields: 12 oz

Prep Time: 20 minutes

Equipment Needs: 

Food Processor or Blender

Ingredients:

2 Large Eggs

1 Garlic Clove

1 Tbsp Fresh Lemon Juice

2 Tsp White Vinegar

1 1/2 c Olive Oil

Kosher Salt to taste

1. Set up food processor/blender per manufacturer instructions.
2. Add eggs, garlic, lemon juice and vinegar to processor and blend for about 1 minute.
3. Continue to blend and gradually add 1 teaspoon of oil at a time to egg mixture.
4. Continue to blend for 15 minutes.
5. Blend in salt to taste.
6. Place in airtight container and refrigerate for up to 10 days.

Variations

Chipotle Mayo: Add 1 teaspoon smoked paprika and a chipotle pepper prior to adding oil

Horseradish  Mayo: Add 1 tablespoon prepared horseradish prior to adding oil

Garlic Butter

Servings: 32 

Prep Time: 4 hours (4 hours to soften butter, otherwise 10-15 minutes)

Ingredients:

1 lb Butter, softened

1/2 c Parmesan Cheese. grated

1/2 c Green Onions, chopped

1/4 c Garlic, minced

1/2 c Fresh Parsley, chopped

Place all ingredients in a large bowl.

Using an electric mixed, stir until combined.

Store in an air tight container and refrigerate for up to a week. 

Individually Frozen Garlic Butter

Place wax or parchment paper on a large cookie sheet. 

Using a measuring spoon, scoop a tablespoon of garlic butter and place on prepared cookie sheet. 

Continue scooping butter one tablespoon at a time. 

Place cookie sheet in freezer for a half hour.

Remove cookie sheet and store in a freezer safe, air tight container up to three months. 

Savory Whipped Cream

Place mixing bowl in the freezer.

In bowl, mixed melted garlic butter and heavy whipping cream.

Mix on high until stiff peaks form.

Serve with soup, rice, beans potatoes, beef and seafood.

Try this...

Substitute garlic butter when cooking eggs, seafood, mashed potatoes & grits

Serve with warm bread

Mix with cream cheese and use as a spread

Beer Battered Shrimp

Servings: 4

Prep Time: 10 minutes

Cook Time; 10 minutes 

Ingredients:

Oil for frying

3 cups Flour

1 Tsp of Garlic Powder

1 Tsp Black Pepper

1 Tsp Paprika

6 to 8 oz Beer

2lbs of 12 - 15 Count Shrimps, peeled and deveined, leaving tips

Lemon Wedges

Cocktail Sauce

Easy Cocktail Sauce - At Home Gourmet

For Shrimp:

1. Preheat oil in a large skillet or deep fryer to 350°.
2. In a medium bowl, whisk flour, garlic, black pepper, paprika and beer.Make sure that you do not see any flour. Batter should coat a spoon, and not clumpy. If the mixture is dry, whisk in additional beer, one ounce at a time.
3. Sit shrimp in batter, tips up, ensuring that batter sticks to every part. 
4. When oil is ready, add shrimp to skillet one at a time, laying them on their side. Do not overcrowd skillet. Cook in 2 batches.
5. If oil does not cover shrimp completely, flip them after frying for 2 minutes. 
6. When batter is golden and shrimp float, remove them from oil, using a large slotted spoon.
7. Drain shrimp on towel lined plate.
8. Serve with Cocktail Sauce and lemon wedges. See the link above for my Easy Cocktail Sauce.

ENJOY! 

Easy Cocktail Sauce

Prep Time: 2 minutes

Ingredients:

1 cup Ketchup

1 Tbsp Horseradish, prepared

Juice of a quarter of a lemon

In a small bowl, whisk together all ingredients.

Store in an airtight container for up to a month.
*Add a teaspoon of cayenne pepper for a spicy variation.

Serve with seafood and Enjoy!

Jerk Chicken Soup

Servings: 4

Prep Time: 4 hours

Cook Time: 1 hour

Equipment Needed:

8 Quart Stock Pot

Ingredients:

1 cup Jerk Marinade

4 Boneless Skinless Chicken Breasts 

1 Tbsp Butter

 Tbsp Olive Oil

1 Small Onion 

1 Medium Bell Pepper

2 Medium Carrots, sliced 

2 Celery Stalks, sliced

2 cups Stewed Tomatoes 

2 Tbsp Minced Garlic

4 Sprigs Fresh Parsley

64 oz Chicken Broth

Salt & Pepper to taste

1. Marinate chicken in jerk marinade for at least 4 hours.
2. In stock pot, over medium heat olive oil.
3. Discard marinade. Saute' chicken for about 4 minutes on each side or until cooked through.
4. Remove chicken from pot and set aside.
5. Add butter to pot and saute' onion, bell pepper & celery for about 2 minutes.
6. Add garlic & tomatoes to mixture and stir for 1 minute.
7. Gradually stir in broth, add carrots and bring to a boil.
8. Reduce heat to low and cover pot. Simmer for 20 minutes
9. Meanwhile, cut chicken into 1 inch pieces and add to broth mixture with parsley.
10. Cook for another 10 minutes.
11. Add salt and pepper to taste.
12. Remove from heat and serve.

ENJOY!

 

Big Beef Burger

Big beefy burgers are a treat that I don't get to have all the time. Usually when I want a burger I visit 1 of 2 places and spend $15 to $20. While their burgers are worth the price, we all know that when we go to a restaurant we spend so much more on beverages and sides, etc. This recipe is my successful attempt at making a Big Beefy Burger at home.

Yields 4, 1/2 lb burgers, 6, 1/3 lb burgers, 8, 1/2 burger or 16 mini burgers.

Prep Time: 45 minutes
Cook Time: 10 minutes for Medium

Equipment Needed:
Meat grinder with the coarse grinder plate OR
Food Processor with a pulse button
Large
Cast Iron Skillet or griddle

Ingredients:
1/2 lb Beef Tenderloin, cut into 2" pieces
1 lb Boneless Beef Short Ribs, cut into to 2" pieces
1/2 lb Ground Beef Chuck, 80/20
1/2 stick butter, melted
1 shallot, small, cut into 3 pieces
1 Large Egg, beaten
Olive Oil Spray
Himalayan Sea Salt
Freshly Ground Black Pepper
4 Buns
4 pieces of Butter Lettuce
4 Tomato Slices

Set up meat grinder according to manufacturer's instructions.
Feed Beef Tenderloin and 1/3 of shallot through grinder and set aside.
Feed short ribs and remaining 2/3 of shallot through grinder.
Feed short ribs through grinder a second time and set aside.
In a large bowl mix tenderloin,  short ribs and ground chuck thoroughly.
Mix in egg.
Quickly stir in melted butter.
Cover bowl and refrigerate for a half hour.
Remove from refrigerator a d form into patties.
Heat skillet over medium heat.
Spray pan with Olive Oil.
Cook burgers for 4 to 5 minutes on each side for medium.
Remove burgers and place on a platter.
Sprinkle each burger with sea salt and pepper.
Place each bun, cut side down, in pan and cook for about 1 minute or until slightly toasted.
Layer each bun with lettuce, tomato and burger.

Optional Toppings:
Aged Cheddar, Swiss, Provolone, Mozzarella
Bacon, Prosciutto, Fried Egg
Carmelized Onion, Grilled Onion, Onion Rings
Pickles, Peppers, Slaw
Your favorite mayonnaise

To use a food processor to chop meat:
Set up processor according to manufacturer's institutions.
Place tenderloin and 1/3 shallot in bowl.
Pulse about 4 times.
Place tenderloin in large bowl
Place short ribs and remaining shallot in processor.
Pulse about 12 times.
Add short rib and ground chuck to bowl.

Pizza Puffs

Servings: 8

Prep Time: 20 minutes

Cook Time: 25 minutes

Equipment Used:

Deep dryer

Ingredients:

1 Tbsp Olive Oil

1 lb Turkey Italian Sausage or Turkey Hot Links

Peanut Oil for deep fryer

1 20x20 inch piece of waxed paper

8 sheets (about 1lb) Fillo Dough, 14x18, thawed

14 oz Pizza Sauce

1 Tbsp Fennel Seed

2 cups Mozzarella, shredded

1 Egg, beaten

1. Preheat olive oil in a large skillet over medium heat.
2. Remove casings from sausage and sauté for about 5 minutes,using the edge of a spatula to crumble. (You can also pulse sausage in a food processor a few times to crumble sausage after draining of the oil.) 
3. Drain oil from sausage and stir into pizza sauce.
4. Add fennel to mixture and stir.
5. Prepare deep fryer for use, according to manufacturer's instructions. 
6. Place waxed paper on counter top or cutting board.
7. Carefully fold 1 sheet of dough in half, creating a 9x7 inch rectangle, and place on cutting board. 
8. Place 1/4 cup mozzarella in the middle of dough, creating a square.
9. Gently spread1/3 cup sausage mixture atop cheese.
10. Fold the 9 inch sides of dough.
11. Fold the 1 of the 7 inch sides of dough.
12. Baste with egg.
13. Close "pouch" by folding the remaining side.
14. Baste closure with more egg. 
15. Repeat steps 7 through 14
16. Deep fry pizza puffs at 350° for 3 minutes on each side.
17. Drain on paper towels and serve immediately 

ENJOY!

Gourmet Beef Burger

Big beefy burgers are a treat that I don't get to have all the time. Usually when I want a burger I visit 1 of 2 places and spend $15 to $20. While their burgers are worth the price, we all know that when we go to a restaurant we spend so much more on beverages and sides, etc. This recipe is my successful attempt at making a Big Beefy Burger at home.

Yields 4, 1/2 lb burgers, 6, 1/3 lb burgers, 8, 1/2 burger or 16 mini burgers.

Prep Time: 45 minutes
Cook Time: 10 minutes for Medium

Equipment Needed:
Meat grinder with the coarse grinder plate OR
Food Processor with a pulse button
Large
Cast Iron Skillet or griddle

Ingredients:
1/2 lb Beef Tenderloin, cut into 2" pieces
1 lb Boneless Beef Short Ribs, cut into to 2" pieces
1/2 lb Ground Beef Chuck, 80/20
1/2 stick butter, melted
1 shallot, small, cut into 3 pieces
1 Large Egg, beaten
Olive Oil Spray
Himalayan Sea Salt
Freshly Ground Black Pepper
4 Buns
4 pieces of Butter Lettuce
4 Tomato Slices

Set up meat grinder according to manufacturer's instructions.
Feed Beef Tenderloin and 1/3 of shallot through grinder and set aside.
Feed short ribs and remaining 2/3 of shallot through grinder.
Feed short ribs through grinder a second time and set aside.
In a large bowl mix tenderloin,  short ribs and ground chuck thoroughly.
Mix in egg.
Quickly stir in melted butter.
Cover bowl and refrigerate for a half hour.
Remove from refrigerator and form into patties.
Heat skillet over medium heat.
Spray pan with Olive Oil.
Cook burgers for 4 to 5 minutes on each side for medium.
Remove burgers and place on a platter.
Sprinkle each burger with sea salt and pepper.
Place each bun, cut side down, in pan and cook for about 1 minute or until slightly toasted.
Layer each bun with lettuce, tomato and burger.

Optional Toppings:
Aged Cheddar, Swiss, Provolone, Mozzarella
Bacon, Prosciutto, Fried Egg
Carmelized Onion, Grilled Onion, Onion Rings
Pickles, Peppers, Slaw
Your favorite mayonnaise

To use a food processor to chop meat:
Set up processor according to manufacturer's institutions.
Place tenderloin and 1/3 shallot in bowl.
Pulse about 4 times.
Place tenderloin in large bowl
Place short ribs and remaining shallot in processor.
Pulse about 12 times.
Add short rib and ground chuck to bowl.

Red Velvet Cake

Prior to trying Red Velvet Cake with the flour based frosting,  I truly did not understand the craze. The frosting truly makes a huge difference!

Prep Time: 20 minutes
Rest Time: 30 minutes
Cook time: 30 - 35 minutes

Equipment Needed:
Two, 9 inch cake pans
Parchment Paper, cut into two, 9 inch circles
Bakers Joy

Ingredients:
1 1/4 cup Flour
1 1/4 cup Cake Flour
1 1/2 cup Sugar
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 teaspoon Salt
3 tablespoons Cocoa

1 cup Vegetable Oil
1 1/2 cup Buttermilk
2 large eggs
2 teaspoons Vanilla
2 tsp Red Food Coloring
1 1/2 teaspoon White Vinegar

Place one parchment paper circle in each cake pan.
Spray pan and parchment paper with Baker's Joy.
Preheat conventional oven to 325°.
Whisk dry ingredients together.
Sift all dry ingredients and set aside.
Blend all wet ingredients.
Mix in dry ingredients.
As soon as lumps are gone, pour into prepared pans.
Bake for 30 to 35 minutes until a cake tester comes out clean.
Let cakes cool in pan for 10 minutes.
Place on wire rack to finish cooling.

Frosting:
5 tablespoons flour
1 cup Milk
1 cup Unsalted Butter, softened
1 cup Granulated Sugar
1 teaspoon Vanilla

Whisk milk and flour in a medium saucepan over medium heat.
Whisk constantly until mixture thickens, 3 to 5 minutes.
Whisk in vanilla.
Let flour mixture cool to room temperature
Beat butter and sugar until fluffy.
Mix in flour mixture and beat on high until frosting resembles whipped cream.

Fried Chicken

I was inspired by a trip to New Orleans to perfect my fried chicken. The requirements: Juicy, tender, flavorful without being salty and flaky/crunchy skin. I think I achieved all of the above with my recipe.

Prep Time: 4 hours
Cook Time: 1 hour

Ingredients:
8 cups water
2 Tbsp each: Smoked Paprika,  Chili Powder, Onion Powder,  Oregano, Thyme, Minced Garlic
1 bay leaf
1 quart Buttermilk
1 large onion, sliced

8 chicken wings
4 chicken legs
Seasoned Salt
Garlic Powder

3 cups flour
1 Tbsp Cumin
2 Tbsp Garlic Powder
1 Tbsp White Pepper
1 Tbsp Smoked Paprika
1 Tsp Cayenne Pepper
1 tsp Salt

2 quarts peanut oil
Lemon Wedges

Bring water to a boil.
Stir in seasonings.
Bring water to a 2nd boil.
Reduce heat and simmer, uncovered,  for 15 minutes.
Remove from heat.
Pour water into a bowl and allow to cool to room temperature.
Whisk in buttermilk.
Stir in sliced onion.
Reserve and refrigerate1 cup of marinade.
Add chicken to milk/water mixture,  ensuring that chicken is completely covered.
Cover bowl and refrigerate. 
Allow chicken to soak for at least 2 hours.
Remove chicken from marinade and discard marinade.

In a large, heavy paper bag, zip lock bag or large bowl with cover, add flour and next 5 ingredients. 
Whisk to mix completely and set aside.

Heat oil over medium heat,  in a large, heavy frying pan or Dutch oven or fryer.
Use a candy/deep fry thermometer to ensure that the oil temperature is 375°.

While oil is heating do the following:
Season chicken on all sides with seasoned salt and garlic powder
Shake chicken,  a few pieces at a time, in flour mixture.
Dip each piece of chicken in reserved marinade.
Shake for a second time in flour mixture. 
Discard marinade.

Fry chicken in 2 batches, turning occasionally until golden brown and pieces begin to float, about 8 to 10 minutes per batch.
Make sure that after the 1st batch of chicken you bring the oil temp back to 375° so that your oil does not burn.

Drain chicken on paper bags
Serve with lemon wedges.

ENJOY!

Spicy Shrimp & Grits

Servings: 4
Prep Time: 5 minutes
Cook Time: 1 hour

Ingredients:

4 slices bacon, cut into 1 inch pieces *

1 medium onion, diced
1 large bell pepper, diced in 1/2 inch pieces
1 poblano pepper, diced in 1/2 inch pieces
2 ribs of celery,  chopped
1 Tbsp Old Bay Seasoning
1 tsp smoked paprika
1 Tbsp Minced Garlic
1 tsp cayenne pepper
1/2 cup flour

15 oz stewed tomatoes
32 oz chicken broth
2 sprigs fresh thyme
1 bay leaf
1 lb shrimp, peeled & devined
Green Onions,  chopped
Garlic Butter

1.5 c chicken broth
1.5 c whole milk
1 tsp garlic powder
3/4 c stone ground grits
Salt
1/2 c Shredded cheddar cheese
1/4 c grated Parmesan cheese

To Make Shrimp:

1. Cook bacon in a Dutch oven over medium heat.
2. Remove bacon from pot and all but 3 Tbsp of fat.
3. Sauté onion, celery peppers for about 4 minutes. 
4. Add tomatoes and stir to combine. 
5. Add garlic,  Old Bay & smoked paprika to pot. 
6. Stir in flour and cook for about 5 minutes.
7. Gradually stir in chicken broth and bring to a boil.
8. Add thyme & bay leaf, reduce heat to a simmer and cover.
9. Stir every 10 minutes making sure nothing is stuff to the bottom of the pot.
10. Cook until mixture is thick enough to coat a spoon, about 1 hour. Stir in bacon.

* If you prefer a vegetable based fat, substitute olive oil or grape seed oil for bacon and add salt to taste.

To Make Grits:

1. In a medium pot over medium heat, bring broth and milk to a boil.
2. Whisk in grits and garlic powder and salt. 
3. Bring to a boil.
4. Cover pot and reduce heat.
5. Cook for about 20-25 minutes,  stirring occasionally. 
6. Stir in cheeses.
7. Remove from heat.
8. To Serve:
9. Scoop 1/2 cup of grits into center of a bowl.
10. Ladle 1 cup of shrimp mixture around grits.
11. Garnish with green onions, garlic butter  and freshly ground black pepper.

ENJOY!

Country Chicken Sausage

This recipe comes from the book "Home Sausage Making: How - to Techniques For Making And Enjoying 125 Sausages At Home" by Susan Make Peery

Recipe yields 2 pounds

Ingredients:

2 feet small hog or sheep casings*
2 pounds chicken meat (mixture of dark and light with skin**
2 teaspoons kosher or coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1/2 teaspoon dried sage
1/2 teaspoon dries summer savory
1/2 teaspoon dried thyme

Prepare casings
Grind chicken through the fine disk
In a large bowl, combine chicken and seasonings
Grind the mixture through the fine disk
Stuff mixture into prepared casing
Prick air pockets. Twist off into 2 to 3 inch links.
Cut links apart
Use within 2 days or freeze for up to 2 months
Cook  to an internal temperature of 165°.

*I purchased collagen casings and the results were great.

** I have made chicken sausage with boneless skinless chicken thighs and added oil as a substitute for skin.

I have also added spinach,  onion, apples, and cheeses.

Sometimes instead of casing the sausage I use it in pasta sauce and other recipes requiring ground meat.

I also add fennel to this recipe.

Enjoy

Buffalo Cod Sandwich w/Crab Mayo

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1.5 lb Cod Filets
1 cup Hot Sauce
Peanut Oil for frying
1 cup Flour
1/2 tsp of each: Garlic Powder,  Cumin, Smoked Paprika & White Pepper
1 cup Mayonnaise (I used Hellmans because it isn't sweet)
1 cup Lump Crab, prepared & cooled
1 tsp minced garlic
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
1/2 Smoked Paprika
4 6 inch Pretzel Rolls
Lemon Wedges, optional

To Make Mayo:

Using a mortar & pestal, press kosher salt into garlic until a paste forms.
In a small bowl mix mayo, garlic paste, pepper and paprika.
Gently stir crab into mayo.
Cover and refrigerate for up to a week.

To Make Fish:
Heat oil in a heavy skillet to 375°
Place fish in a medium bowl.
Pour hot sauce over fish.
Turn fish to coat and let sit for 10 minutes
Mix flour and next 4 ingredients with a whisk and set aside.
Drain fish, discard hot sauce and shake in flour mixture until coated on all sides.
Carefully place fish in skillet and cook until golden brown on both sides, about 7 minutes.
Place fish on a paper towel lined plated and squeeze with lemon.

To Assemble Sandwich:

Layer each roll with a 1/4 cup crab mayo, a piece of cod, and garnish of your choice.  I used shredded kale, cucumber & red onion. 

ENJOY!

Jerk Macaroni & Cheese

Ingredients:

Sea salt
Olive Oil
1 lb Elbow Macaroni
2 Tbsp Butter
1 Small Onion, diced
1/4 C Pablano Pepper, diced
1/4 C Red Bell Pepper,  diced
2 Jalapeños, diced
1 C Jerk Marinade
1/4 C Flour
1 Tbsp Minced Garlic
3 C Whole Milk
2 C Colby Jack Cheese, Shredded
2 C Cheddar Cheese, Shredded
1 C Parmesan Cheese
1 Tbsp Butter
2 Tbsp Olive Oil

Cook pasta according to package instructions.

In a medium saucepan, over medium heat, melt butter.

Add next 4 ingredients. Cook for about 3 minutes.

Stir in jerk marinade.

Whisk in flour and garlic to make roux. Continue stirring for about 2 minutes.

Gradually whisk in milk. Continue to stir until roux and milk are mixed. Make sure that roux is not sticking to bottom of pan.

When milk begins to boil,  gradually stir in Colby & Parmesan cheeses.

When cheese has melted completely, remove from heat.

Preheat oven to 375°.

Butter a 3 quart casserole dish.

Toss pasta with 2 Tbsp olive oil.

Stir in cheese sauce.

Stir in 1 cup of cheddar.

Bake for 35 minutes.

Sprinkle remaining cheddar on top of casserole and bake an additional 10 minutes. 

ENJOY!

Lemon Ranch Shrimp

This recipe was in heavy circulation on Facebook so I gave it a try. It is as good as everyone said it is. The original recipe calls for a Italian dressing seasoning packet. Since I had a ranch dressing seasoning packet on hand, I used it instead.

Yields 4 entrée portions
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

2lb Raw Shrimp, 16 to 20 count, peeled and devined
1 stick butter
2 lemons, sliced
1 Ranch Dressing Seasoning Packet
1 Tbsp Italian Seasoning
Black Pepper
Sea Salt

Set oven to 375°
Place butter in baking dish and place in oven to melt while oven reaches cooking temperature.
When butter melts, remove dish from oven and line with lemon slices.
Toss shrimp in ranch seasoning and layer on top of lemon slices
Sprinkle shrimp with remaining seasonings.
Bake for 12 to 15 minutes.
Serve immediately.
ENJOY!