I was beyond excited to see 36/40 Gulf Shrimp on sale this week at Brookshire’s.
I plan to stock my freezer.
Think Bubba in the movie, “Forrest Gump.”
And so on!
I love that movie and I love shrimp even more.
Most people might call pork the “other white meat,” but to me, it’s shrimp. It’s so versatile, quick and easy to cook, and so delicious.
Bubba was right.
Here’s one of my (many) current favorites.
Garlicky Baked Shrimp
Yield: 2-4 servings
1 lb raw shrimp, deveined and peeled
4 cloves garlic, minced
3 Tbsp white wine
salt and pepper
1/4 cup (4 Tbsp) melted butter
1/2 cup panko bread crumbs
2 Tbsp fresh Italian-leaf parsley, chopped
half of a lemon (optional)
Preheat oven to 425° F.
In a bowl, combine the shrimp, garlic and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, panko and parsley until well-combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.
Nutritional Information: Calories Per Serving: 312, Calories from Fat: 128, Fat: 14 g (8 g Saturated Fat), Cholesterol: 269 mg, Sodium: 459 mg, Carbohydrates: 15 g, Fiber: 1 g, Sugar: 1 g, Protein: 28 g