There’s a funny story about this shrimp. Not funny ha-ha but funny-mwah-ha-ha.
I’d put the pan of shrimp in the oven and the kids were grabbing their noses and gasping for air, “‘ugh! it smells like fish! like fiiiiish!”
Fifteen minutes later, the same children are hovering around a plate of the stuff, sniffing it and remarking how totally incredible it smells. Garlic will do that to pretty much anyone but a vampire and a first date.
So, I snap some pics, put the pan on the kitchen table, and run upstairs to finish off an errand. Upon returning downstairs, there’s a pan full of olive oil drippings and pepper specks, and a plate filled one-foot high with the sad looking remains of shrimp skins. Notably picky eater, Alyssa came running at me, eyes-wide-open “MO-OOOOOM! Those things were A.MA.ZING!”
Tickled pink by her response, I leaned down to give her a smooch. Wowza. Garlic breath. I took the opportunity to suggest that, once she started getting interested in cute boys, we could make this recipe anytime she wanted.
Consider it a good dinner eat and an even better way to guard your little girls against vampires. Not bad for a fifteen minute recipe, eh?
- 1 pound raw, easy peel shrimp
- 3 cloves garlic
- 3 tablespoons melted butter
- ¼ cup olive oil
- ¼ cup fresh chives, diced
- 2 tablespoons sea salt
- fresh ground pepper
- 4 cups brown rice
- Preheat oven to 450 degrees. In a blender or food processor, blend together the garlic, melted butter, and olive oil until the garlic is very finely chopped. Pour the olive oil mixture over the shrimp, sprinkle in the fresh chives, sea salt, and a hearty amount of fresh cracked pepper.
- Place baking sheet in preheated oven and bake for 10-15 minutes, until the shrimp is cooked through (be careful to not overcook the shrimp! they shouldn't curl into little circles, but should look like quarter moon sickles once done.)
- Serve piping hot shrimp over piping hot brown rice. Serves 4-6.