Garlic Shrimp Bake

I save a lot of shrimp recipes, but I realized I don’t often MAKE shrimp dishes.  Likely due to the cost of fresh shrimp, which can be pretty high.  I am not opposed to cooking with frozen shrimp, but it’s not my preference.  It’s just too watery, I hate thawing it, and they don’t quite live up to their fresher cousins.  Anyway, shrimp is something I really enjoy when I do get a chance to make it and this dish is no exception.

It has SO much flavor it’s unbelievable, especially considering how simple it really is.  Everything goes into one dish and gets thrown into the oven.  Of course you will want to make some bread to go along and sop up that amazing sauce in the bottom of the pan.  I also chose to whip up some orzo (which I flavored with a quick gremolata) because as usual my husband wouldn’t have called it dinner without some form of starch.  They all went very nicely together.

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The shrimp has such a freshness to it from the lemon, garlic and parsley.  Then you get that heat from the red pepper flakes that really kicks it up a notch, while still having a sweetness to it as well.  The tomatoes become little jewels that soak up that liquid in the bottom and they literally burst in your mouth.

Though the cost of shrimp often leaves me a bit shocked, I would gladly pay it a little more often to enjoy such fantastic dishes as this.  This dish would also be a great dinner party addition, perhaps justifying the cost even a bit more.  If that wasn’t enough to convince you, I would even go so far as to say it’s a pretty healthy dish, with most of the fat coming from the olive oil which is said to be good for you anyway.  So with those great excuses, you have no reason NOT to go out and pick up some nice shrimp and treat yourself to this dish!

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Garlic Shrimp Bake

Ingredients :

  • 1.25 lb shrimp, peeled and deveined (if you are making this for two as we did you could easily get away with a lb and not have such a crowded pan)
  • 3 cloves garlic, minced
  • 1/2 tsp. red pepper flakes
  • 3 T. lemon juice (I actually just used the juice of one lemon and the zest as well)
  • 3 T. olive oil
  • splash of white wine (about 2 tablespoons or so)
  • 1/4 cup chopped tomatoes (I used one roma tomato)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. fresh parsley, chopped

Directions :

  1. Preheat oven to 375° F.
  2. Arrange all the ingredients except the parsley in an oven-safe skillet (cast iron works great for this).  Bake for 10 minutes, or until shrimp is done (depending on the size of shrimp you buy).
  3. Remove from oven, top with parsley and serve along side some bread or pasta.

Recipe from Nutritious Eats


Day 149 : Greek Chicken & Potatoes

This is just a simple and tasty meal that I make fairly often (at least for me).  It isn’t super quick because you have to cut up chicken, potatoes, garlic, etc, but if you cut corners and either prep some of it ahead of time or purchase ready cut ingredients it could be a fairly quick meal…. great for a weeknight.  I hadn’t tried red peppers in it until tonight, but I enjoyed them for the color at least since they didn’t seem to change the flavor all that much.  It could be a good way to sneak in some veggies too.  You may need to adjust the cook time so your potatoes and chicken are both done, but a tip is to make sure they are both cut the same size and fairly small.


Greek Chicken & Potatoes

Serves : 4                    Time to make : 45 minutes

Ingredients :

  • 2 large chicken breasts, chopped into bite sized pieces
  • 2 C. poatoes, cut into bite sized pieces (I like red for this)
  • 1 chicken bouillon cube dissolved in
  • 1/2 cup water
  • 1/4 cup fresh lemon juice (I also throw in the zest of one lemon)
  • 1/4 extra virgin olive oil
  • 1 tsp. oregano
  • 3 cloves garlic, chopped
  • salt and pepper
  • 2/3-1 cup feta (tomato basil works well)

Directions :

  1. Preheat oven to 400 degrees, and lightly spray a 9×13 baking dish.
  2. Place chicken and potatoes in dish, and salt and pepper to taste.
  3. Add garlic (and some sort of veggie here if you like).
  4. Whisk together lemon juice, oil, and oregano and pour over the chicken and potatoes.  Stir to coat everything.
  5. Pour the dissolved bouillon cube over everything and stir again.
  6. Bake for about 30-35 minutes until chicken is done through and potatoes are tender.
  7. Add the feta at the very end.


Published in: on June 10, 2011 at 10:02 pm  Leave a Comment  
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