Friday, February 11, 2011

Happy 11th/5th anniversary!

Baked Shrimp Scampi, Parmesan Green Beans, Ribeye with wild brown rice.
Sauteed Fresh Green Beans with Parmesan cheese

Perefectly Grilled Ribeye
Prepping the shrimp
Lining up the shrimp and adding the topping!

My husband and I recently celebrated our 11th Anniversary...5th year marriage. This was the dinner I made for our quiet evening at home. Well as quiet as could be expected with a 4 yr old and a 1 yr old :)
 Baked Shrimp Scampi, Fresh Parmesan Green Beans, and Ribeye with Brown Wild Rice

From Ina Garten


  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

RIBEYE Steaks with brown wild rice
I seasoned the ribeyes, salt, pepper, 2 shakes on each worshteshire sauce. Let steaks get to room temp. Then cook to your liking :)
Let steaks rest then slice.
Serve with your choice of rice or other sides.

No comments:

Post a Comment