Quick Fried Shrimp with Sweet Toasty Garlic

Dear Friends,

I have a confession to make.  I love shrimp, especially when it's all garlicky with a little bit of heat thrown in for good measure.  I made this recipe with the best of intentions in mind.  I thought I'd share these garlicky jumbo shrimp with my husband.  The problem is, when it was time to eat, my husband was outside riding bikes with my son.  I went out quickly and looked for him and when he was nowhere to be found I decided to go ahead and taste a shrimp right out of the pan.  This is where I went wrong. One shrimp lead to another and another and before you know it I had eaten all but four.

In my defense there were probably only 20 shrimp in the pan.  They were colossal sized shrimp after all.  And secondly, they were coated with the most addictive lip-smackin' garlic and chipotle flavored oil.  It was really just too hard to stop. I found myself trying to use the shrimp to scoop up all those extra garlic pieces at the bottom of the skillet.  Rick Bayless says that if you're a garlic lover then you are in for the treat of your life with this dish.  I agree. Sometimes I think shrimp with garlic is my favorite meal on earth.  Try these one day and eat them straight from the pan with your hands.  They are seductive.

 
Quick Fried Shrimp with Sweet Toasty Garlic

adapted from Rick Bayless, found online here

Serves 2-4, depending on who's eating
(I halved the recipe with great results)

2 whole garlic heads
1 cup good-quality oil, preferably extra-virgin olive oil
Salt to taste 

 3 limes
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish)
3 tablespoons chopped fresh cilantro or parsley (optional)

  
To make the mojo de ajo:  Either chop garlic with a sharp knife into 1/8-inch bits or drop cloves through feed tube of a running food processor and process until pieces are roughly 1/8 inch. You should have about ½ cup chopped garlic. Scoop into a small saucepan, measure in oil (use all of it for even cooking) and ½ teaspoon salt, and set over medium-low heat. Stir occasionally as mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to very lowest possible setting to keep mixture at that very gentle simmer (bubbles will rise in the pot like mineral water).Cook, stirring occasionally, until garlic is a soft and pale golden (the color of light brown sugar), about 30 minutes (the slower the cooking, the sweeter the garlic). Squeeze juice of 1 of the limes into the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in chiles, then taste the mojo de ajo and add a little more salt to taste. Keep pan over low heat, so garlic will be warm when shrimp are ready. Cut remaining limes into wedges, scoop into a serving bowl and set on the table.

To cook the shrimp: Devein shrimp. Over medium-high heat, set a large nonstick skillet and spoon in 1½ tablespoons of oil (but not the garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt, then stir gently and continuously until shrimp are just cooked through, 3 or 4 minutes. Stir in cilantro or parsley if desired. Scoop cooked shrimp onto deep serving platter. Repeat steps for cooking shrimp with the remaining half and another 1½ tablespoons of the garlicky oil. When all the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the pan, and douse them over shrimp. (You may have as much as 1/3 cup of the oil leftover, for which you'll be grateful -- it's wonderful for sautéeing practically anything). If you're a garlic lover, you're about to have the treat of your life.  Serve with lime wedges to add sparkle.

Theme: Dia de Independencia

Jose Andres' Garlic Shrimp

 

Today I'm sharing Jose Andres' Gambas al Ajillo, also known as Garlic Shrimp. 

I've made a lot of garlicky shrimp recipes with chiles:

Emeril's Garlicky Sizzling Shrimp

Giada's Calabrian Shrimp

Madhur Jaffrey's Shrimp with Garlic and Chiles

Half Baked Harvest's Jalapeno Garlic Butter Shrimp

Jose Andres' Garlic Shrimp

and...Rick Bayless' Quick Fried Shrimp with Sweet Toast Garlic

I can tell you that all the versions are similar. They all call for shrimp, garlic, chiles of some kind, and some kind of citrus.

Some versions of this dish have way more garlic and some have less. I prefer way more garlic. There's just something about that in your face garlic flavor that really makes the shrimp sing.

If you prefer a more mild garlic flavor, than Jose's recipe would be a good one to try. His version is a good solid recipe, but it definitely has mild flavors. You could always double the garlic for more garlic flavor, but I wanted to try it as written the first time around. 

Lately, I've been thinking about dishes I've made over the years and comparing them when I can. Hence, last week's throwdown. I have to say that if I'm going to make a garlicky shrimp then there's only one recipe out there for me.

It's Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic - click here for the link-

Rick's version (pictured above) has two whole heads of garlic cooked down for 30 minutes until it gets all sweet and toasty. There is so much wonderful aromatic garlic flavor in each and every bite! I made it back in 2012 and I still remember eating it straight out of the pan!

Jose Andres' Garlic Shrimp

Adapted from People.com

by Jose Andres

Serves 1-4

1/4 cup Spanish or Italian extra virgin olive oil

4 garlic cloves, thinly sliced

5 dried chilis de arbol or 1/2 teaspoon crushed red pepper

1 pound peeled and deveined raw shrimp with tails

5 tablespoons brandy

5 tablespoons fresh lemon juice (from about 2 lemons)

1/2 teaspoon kosher salt

Chopped fresh flat-leaf parsley

Heat the olive oil in a large skillet over medium heat. Add the sliced garlic, and cook, stirring occasionally, until the garlic begins to sizzle, about 2 minutes. Add the chilis or crushed red pepper flakes, and cook stirring occasionally, 1 minute.

Increase heat to high, and add shrimp to skillet. When shrimp start to change color, about 1 minute, stir in brandy and lemon juice. remove from heat, and season shrimp with salt. Stir to combine. Sprinkle with chopped parsley, and serve immediately.

A Taste of Spain @ I Heart Cooking Clubs

Top Favorite Recipes of 2012

Two thousand twelve was a fun very year in the kitchen.  I made dishes from all over the world, including Mexico, Italy, Greece, America, Asia, and even dappled with some Indian cooking.  I spent quite a bit of time cooking the recipes of Tessa Kiros, Rick Bayless, and Madhur Jaffrey. The dishes below reflect a broad range of cuisines. Included below are everything from salads to sandwiches, appetizers to desserts, meats and seafood, quick and easy dishes, and long and lengthy dishes.  A combination of my personal favorites, my family's favorites, and some of my most popular blog posts of the year.  You'll find a little bit of everything here... breakfast, lunch, dinner and dessert. 

They aren't in any order...

click on the recipe title for the link to the recipes

These Cafe Tacuba-Style Creamy Chicken Enchiladas were one of my most popular blog posts this year.  I first saw this recipe at Vianney's blog, Sweet Life, and I copied her recipe exactly.  Vianney took a genius and time saving approach by layering her corn tortillas, much like a lasagna, in place of rolling her tortillas into enchiladas. I must say that I love this new approach to enchiladas and now layer all my enchiladas in the style of a casserole instead of rolling them individually.  This method is less messy, saves time, and I've come to notice that it's much easier to cut and serve.  I think people actually prefer it.  Score!  At any rate, this is a fantastic recipe and while it looks rich and comforting, it is actually quite healthy.  Layers of corn tortillas, with shredded chicken, and a lovely creamy green sauce (full of veggies) with a little cheese to top it all off.  A perfect family meal. 

Continuing on with the Mexican theme are these Crusty Black Bean Chorizo Subs, one of my personal faves.  It's no secret that I'm a complete bean fanatic, but these multitextured subs were a big hit in my home.  The crusty Mexican bolero roll, the creamy warm beans, the crumbled chorizo, the silky avocado, the sharp tang of the feta cheese and the zip of hot sauce all come together in one crazy flavor explosion.  I make these a lot when I'm home alone for lunch.

And then there were these Quick Fried Shrimp with Sweet Toasty Garlic.  I was supposed to share these shrimp with my husband and let's just say he got the short end of the stick.  I simply couldn't resist these little succulent garlicky shrimp.  These shrimp are heavenly.

Fried Risotto Balls, otherwise known as Arancini in Italian.  I made these little risotto balls at the very beginning of the year and I still remember how sinfully delicious they were.  Imagine a piece of mozzarella enveloped by a creamy tomato risotto then breaded and fried to perfection.  The crispy crunchy breading, the bright tomato flavor, and the ooey gooey melting cheese in the middle.  Oh my!  If you are a lover of cheese you will go crazy for these.

My Mom and I went absolutely insane for Giada's Scallion and Mozzarella Cornbread.  If you love cornbread you simply have to try this recipe.  This is a simple quick fix recipe that uses a few boxes of Jiffy cornbread mix, but it contains buttermilk for a tender texture and it's studded with salty green olives, sliced scallions, and loads of mozzarella.  It may sound like an odd combination of ingredients for a cornbread, but it is so moist, cheesy, and delicious.  The recipe fills an 8x8 baking dish and my Mom and I just about devour it all. 

Also from Giada's newest cookbook are these Baked Potatoes with Sausage and Arugula.  You may not think a red sauce with sausage belongs on a potato, but then you'd be missing out.  This red sauce is full of creamy mascarpone cheese and is beyond delicious on a baked potato.  My hard-to-please husband was a skeptic at first, but this is one of his favorites.  He's requested this one often and since it's a quick weeknight recipe it's easy to oblige.

Garides Saganaki, Greek for Shrimp with Tomatoes and Feta, is another heavenly shrimp dish.  In Greece this dish is usually served as an appetizer, but in my home it was more of a main dish.  Since my husband doesn't really care for shrimp I usually test out the shrimp recipes with my Mom.  Mom and I chuckled as we inhaled these shrimp.  We were happy we were with each other in private because there was absolutely nothing ladylike about the way my Mom and I devoured these shrimp.  A hands down favorite for the shrimp lovers out there.

The kids favorite, and easily the most repeated recipe in my home this year, are these Easy Peasy Chicken Legs.  I've probably made this recipe about 20 times since I first made it back in June.  The kids go crazy for this crispy full-of-flavor chicken legs.  The recipe is so simple.  Season chicken legs (organic preferably) with olive oil and seasoning salt.  Roast at 400F for 30 minutes, flip over, roast another 30 minutes and you're all done.  Sometimes we use lemon pepper.  Sometimes we use Cajun seasoning.  Sometimes we make them plain for the kids and then toss them with buffalo sauce for the adults.  No matter which way we serve them they are a hit for all.  If I had to pick a favorite recipe of the year this would be it.  It's easy, it's economical, it's versatile, and it makes everyone in the house happy. 

 Barbecue Chicken Salad with Cornbread Croutons is about as American as you can get.  Everyone who tastes this salad claims it one of the best salads they've ever tasted. This salad has all the components of a good barbecue.  A tasty blend of iceberg and coleslaw tossed with coleslaw dressing, sweet corn, cheese, shredded barbecue chicken, and homemade cornbread croutons. This salad screams summertime.

If you're one of those people who rush around in the mornings then these Make-Ahead Muffin Melts from the Pioneer Woman are perfect for you. All you need to do is prepare an egg mixture, much like a simple egg salad, the night before (or on the weekend) and then in the morning you simply smear a little on an English muffin and toss it under the broiler.   A hot and satisfying breakfast in minutes!   I love that you can customize this to suit your tastes. 

One of my first forays into Indian cooking yielded these Delicious Chicken Bits courtesy of Madhur Jaffrey.  Thankfully this recipe was a smashing success!  The chicken is coated in a wonderful blend of aromatic spices.  My daughter goes crazy for this chicken, spices and all.  This dish is her personal favorite of the year and probably my second favorite recipe of they year.  I have made this recipe about 5 times since I first made them in the middle of October.  I've mentioned this recipe a couple times on earlier posts, but I highly encourage everyone to try these. 

Then came Jaffrey's Chicken with Garlic and Black Pepper and all of a sudden no one knew which Jaffrey dish they liked more.  My 11 year old daughter stands by her Delicious Chicken Bits, but my husband and I think we prefer this dish more.  Of course it all comes down to personal preference, but I think it's because this dish contains a large amount of garlic and we just adore garlic.  I made this dish very recently and with the holidays I haven't had a chance to make it again.  But I will.  Often.

Now for the sweet part, dessert.  I don't make too many desserts.  It's not that I don't like them.  It's actually because I like them too much.  This Creamy Mango Ice doesn't contain any cream or milk, but somehow manages to be ultra creamy, very refreshing, and so darn addictive.  I can still remember taking that first bite back in April.  Best of all, you do not need an ice cream maker to make this.

 And finally, I couldn't conclude this post without including this phenomenal Copycat Williams-Sonoma Peppermint Bark.  I loved this one so much.  If I could only make one holiday treat every year this would be the one.  The bark keeps for two weeks (although it will never last that long) and it is perfect for gift giving.

Wishing you all a very Happy New Year!  I look forward to checking out all your dishes in the new year!!

Stirring the Pot Turns Ten Years Old {and My Top Ten Recipes Ever}!!

My passion for cooking started when I was barely big enough to stand on a stool and help my mom in the kitchen. Thankfully she never lost patience with me. I learned a lot. I fell in love.

Fast forward about 30 years. This picture was my first blog post back on January 6, 2009. We had just moved into our dream house. My daughter was 7 and my son was only 2 years old. I was a young stay at home mom with a passion for cooking and I was ready to go on an adventure. A food blogging adventure. This is the Stirring The Pot kitchen 10 years ago, brand new. It's 10 years later and that kitchen is definitely showing some wear.

The inspiration for Stirring the Pot came from reading food blogs and watching the movie Julie & Julia. Julie & Julia had just hit the movie theatre and it was all the inspiration I needed to choose a cookbook of my own to cook through. At the time I was really into Tyler Florence and had just received his newest cookbook, Stirring the Pot. This was the one. I only had one dilemma. Tyler's cookbook had lots of dishes I knew my family wouldn't eat. My husband and daughter were picky eaters and my son was allergic to all sorts of things. I needed someone who enjoyed food like I did and I knew just the person.

I called my mom and explained what I wanted to do. She agreed to eat whatever I cooked and Stirring The Pot was born. My first blog dish was Tyler's Roasted Tomato Soup with Fresh Basil. I knew nothing about taking pictures (see below), but we enjoyed the soup and I did manage to make over 60 recipes from the book before I got distracted by other chefs and recipes and started branching out. Mom and I were having a wonderful time cooking and eating together. She held to her promise.  She ate everything and always had the best feedback.

Along the way, I met so many people who were just as passionate about food. This has been, without a doubt, the best part of this journey. I love and appreciate all of my foodie friends. I really enjoy talking about food and life with you!

I was lucky enough to join in with a bunch of sweet ladies and form a cooking group called I Heart Cooking Clubs where we would choose one chef and focus on cooking their recipes for a six month period. Now it's 10 years later and my great friend Deb and I are still going strong. Together with a group of wonderful friends we've managed to cook the food of 19 chefs!


I've also had the chance to meet a few celebrity chefs. I was able to catch Tyler Florence at a book signing and have him sign my copy of Stirring The Pot. I was also able to meet Giada De Laurentiis at a book signing. However, the best celebrity experience was meeting Bobby Flay.

He came to town and did a live cooking show. He was working on making an apple dessert and took questions from the audience as he did so. I managed to get in line and be the last one to speak. I confessed my crush, told him he was gorgeous, and then he gave me a hug and handed me the dessert. My own dessert made by Bobby Flay himself. I still remember how ecstatic I was.

I never imagined starting a food blog would be one of the best things I could do for myself. This is my 892nd post! I've cooked over 900 recipes! I was able to share them with my mom and my family and I have it all recorded! I've made the most wonderful like-minded friends, I've met celebrities, I've participated in many cook along groups and food challenges, done guest posts, wrote cookbook reviews, received cookbooks, cookware, and ingredients for free, I've had big kitchen failures, and I've learned so much. Most of all I was able to realize my goals and then some, and that is such a great feeling! I would encourage anyone with a passion to start small. The sky really is the limit and you have no idea where your journey will take you.

Now let's get to the good part...THE RECIPES!

These are the best of the best. The consistent crowd pleasers. The tried and true. The ones I turn to again and again. My approach was to remove any emotion or bias towards the food and focus solely on which recipes were written perfectly and produced the best results each and every time. I'm so happy with this list. I didn't plan it, but there is a mix of everything: breakfast, soup, pasta, main courses, and even a dessert! There may be a lot of chicken in this roundup, but it's not because it's our favorite. It's simply because the recipes are outstanding and have proven to be tried and true. These are gems. Consistently delicious recipes that turn out perfectly each and every time and that, my friends, is what it's all about. The search for go-to recipes that stand the test of time!

Madhur Jaffrey's Delicious Chicken Bits
 These Delicious Chicken Bits are hands down the #1 recipe that is requested in my house. My family refers to this dish as Indian Chicken and I have made it at least 50 times since making it the first time in 2012. The chicken marinates in a mixture of black pepper, turmeric, cayenne pepper, cumin, thyme, garlic powder, paprika, salt and oil and then it gets a quick sear and finishes cooking in the oven for 8 minutes. It is easy, quick, and the chicken bits are little flavor bombs. Jaffrey says to serve the chicken bits on their own as an appetizer, but we enjoy them over rice with a green veggie on the side. If I had to pick only one top favorite recipe on Stirring The Pot for all 10 years, it would hands down be this one. If you are a meat eater, you simply MUST MAKE this recipe!

Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce

 I first made Jamie Oliver's Farfalle with a Smoked Bacon and Pea Sauce back in 2011 for my pasta-loving daughter. It was an instant hit and has been a dish that has been requested over and over. I have taken the liberty to adapt the recipe a touch over the years. I like to make it a little more luscious by adding a touch more cream, Parmesan, and about 4 ounces of  Mascarpone. This makes the final dish very creamy and flavorful. This is definitely a family-friendly dish and I love how quick and easy it is. My daughter has literally grown up eating this one. So hard to believe she will turn 18 soon and graduate from high school.

Tyler Florence's Big Fat Chocolate Chip Cookies

 This one is from way back in the archives, 2009, to be exact. I made these cookies just a few months into blogging and I have made them ever since. If I were to pick one baking recipe to share with the world, it would be these cookies. Oh my goodness, they are so good! If you've never made these then run to the store and grab the ingredients right now. Buy the best chocolate you can get your hands on. Tyler's recipe uses dark chocolate. Use whichever chocolate is your favorite. I use semi-sweet chocolate and I prefer making these cookies with Ghiradelli sold in the block and cut into big chunks. This recipe makes 8 giant cookies. They will be the best cookies you ever had. You will be SO proud of them. They will disappear before you know it. They will be your go-to recipe for everything: potlucks, birthdays, bake sales, gatherings, etc. Just make them!

Tasty Kitchen's Easy Peasy Chicken Legs

 Yes, I'm sharing chicken legs on my Top Ten Recipes Ever list, BUT these are SO GOOD. This is a recipe to put in your back pocket when you're looking for something easy and delicious that will please your family. This recipe is a home cook's best-kept secret. Put it in your back pocket. I try to buy quality chicken legs, organic, if possible. You'll need 2-3 for each person you're serving. Drizzle them with oil and dust them with a hefty dose of Lawry's seasoning and salt and pepper and roast at 400F for about an hour or so (depends on size and quantity). Prepare for your house to smell absolutely amazing! The chicken is crispy on the outside, extremely flavorful, and the interior is fall-off-the-bone tender. These Easy Peasy Chicken Legs pair well with just about anything, are very budget-friendly, and people will go on and on about them.

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

 I love shrimp and if you've been following me for any time at all then you know I've shared a lot of shrimp recipes. They have all been delicious, but this one is THE BEST. What makes Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic so much better than the rest? Well, the answer is simple. It's his Mojo de Ajo, a garlic oil that is made by chopping two entire heads of garlic and slow cooking it in oil for around 30 minutes before adding chiles for heat and a touch of lime zest for brightness. These shrimp are completely irresistible! The first time I made them I accidentally ate all of them straight from the pan. This is the best recipe I've found if you love the classic pairing of shrimp and garlic. Just be sure to cook the garlic low and slow!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

 If you love hummus then this is YOUR RECIPE. I knew Ottolenghi's hummus would be delicious, but I had no idea how perfect this recipe was going to be. The creamiest hummus cooked from scratch topped with crispy bits of ground lamb, garbanzo beans, buttered and toasted pine nuts, and the most refreshing and tangy lemon sauce. Wow...this is the stuff of dreams. The hummus to end all hummus. I could eat it every day for the rest of my life.

Jacques Pepin's Egg and Onion Gratin

 Cooking with Jacques Pepin was so inspiring and I learned so many new ways to prepare food. Prior to making this Egg and Onion Gratin, I had never thought of making a gratin out of hard-boiled eggs, but this dish blew my mind. Hard-boiled eggs and sauteed onions topped with a Gruyere cheese bechamel sauce. It's a departure from the regular old breakfast and it's so delightful served on toast. I knew it was one of my top favorite recipes ever as soon as I took the first bite!

Jacques Pepin's Onion Soup Lyonnaise-Style

 This recipe is perfection. Completely perfection. Pepin's Onion Soup Lyonnaise-Style. First of all, Pepin is a genius and if anyone knows French Onion Soup it's him. Second of all, it has not just one layer of bread and cheese, but two. Third of all, this is a restaurant-quality dish and people will literally sing your praises.

Nigel Slater's Roast Chicken Wings
 We love chicken wings and this recipe was game-changing for us! Prior to trying this recipe, I had no idea that roasting wings resulted in superior results. I'm convinced the roasting enhances the flavor of the chicken itself while also lending a perfectly crispy exterior. When I first made Slater's recipe I made his Lemon and Cracked Pepper version, but now we follow his recipe and change up the flavors all the time. My husband and kids think roast chicken wings at home are far better than the fried wings you eat at any restaurant. I have made these and taken them to potlucks and parties and I can never seem to make enough. They fly off the plate in minutes.

Ina Garten's Engagement Roast Chicken
  Odds are you've heard of Ina Garten's Engagement Roast Chicken over the years and I'm here to tell you that it's for good reason.  I've made a number of roast chickens over the years and this one is by far the VERY BEST. If you're going to make a roast chicken, this should be the one. A perfectly crispy golden brown chicken that is juicy and tender and topped with flavorful onion gravy. I recommend this to all of my friends when they ask me for recipe ideas. Ina knows chicken and this recipe cannot be beaten. This recipe should be in every home cook's arsenal!

 Thank you to everyone who has been a part of my journey! I'm looking forward to the next 10 years!

*This post is dedicated to my mom, the best taste-tester there ever was. Thank you, mom!

Jalapeno Garlic Butter Shrimp

 

This week I'm doing some spring cleaning in the kitchen; cleaning out the fridge, the freezers, and the pantry. I have lots of shrimp in the freezer that needs to be used, as well as a huge bag full of hot peppers from a friend's garden last summer. A quick peruse through my Half Baked Harvest books and I found just the recipe to help me use up some ingredients, Tieghan's Jalapeno Garlic Butter Shrimp. 

I mixed up a quick marinade for the shrimp: olive oil, honey, garlic, jalapenos, lime juice, and lemon juice. I did give pause here because I know that lemon and lime juice cooks fish and seafood and I've never marinaded any seafood or fish before.

Tieghan says to marinade the shrimp for 15-30 minutes. I marinaded my shrimp for exactly 15 minutes before searing them in a very hot cast iron pan. The shrimp cooked quickly, but after searing them she says to add the marinade into the pan. I followed the directions and as soon as all that liquid hit the pan I regretted it. Instead of sauteing, the shrimp were now boiling and steaming in the marinade, not necessarily the vibe I was going for.

I pulled a shrimp out and tasted it. It was overcooked. My guess is adding the marinade which made the shrimp boil and steam, turned them into rubber. It was either that or marinading the shrimp in lemon and lime juice, or a combination of the marinading and the steaming/boiling. The flavors were ok, the jalapenos gave the shrimp just the right amount of heat, but I also didn't care for the addition of the honey. 

Half Baked Harvest struck out last week and is striking out again this week. I am definitely going to cook with a different chef next week.

As far as shrimp recipes go, I think I will definitely stick to my very favorite shrimp dish of all time, Rick Bayless' Quick Fried Shrimp with Sweet Toasty Garlic, because the garlic is front and center and the shrimp are cooked to perfection. I still remember the first time I made this and accidentally inhaled the entire dish straight out of the pan.

Jalapeno Garlic-Butter Shrimp

Adapted from Half Baked Harvest Super Simple

by Tieghan Gerard

Serves 4

1 pound large, raw tail-on shrimp, peeled and deveined

4 tablespoons extra virgin olive oil

2 tablespoons honey

4 to 6 garlic cloves, finely chopped

2 jalapeno pepper, seeded and chopped

Juice of 1 lime

Juice of 1 lemon

4 tablespoons butter

 salt and freshly ground pepper

1/4 cup fresh cilantro, chopped

In a large zip-top bag (or mixing bowl if you don't use bags), combine the shrimp, 3 tablespoons of the olive oil, the honey, garlic, jalapenos, lime juice, and lemon juice. Turn to coat Marinate in the fridge for 15 to 30 minutes.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. When the oil shimmers, use a slotted spoon to scoop the shrimp and garlic out of the marinade, reserving it, and transfer them to the skillet. Cook until the shrimp are pink, about 2 minutes per side. Add the reserved marinade, butter, and a pinch each of salt and pepper. Continue cooking until the garlic turns light golden brown, 1 to 2 minutes more. Remove the skillet from the heat and stir in the cilantro.

Serve this shrimp by itself, or over rice, or stuff into tacos and finish it off with your favorite slaw!

 

Spring Cleaning (the fridge, freezer, and pantry) @ IHCC!

For Garlic Lovers Only!

If you're a garlic lover, like me, then these five recipes will

have you swooning in absolute delight! 

(click on the recipe title to be directed to the original post/recipe)

 

Rick Bayless' Quick-Fried Shrimp with Sweet Toasty Garlic

Let's sum this up real quick. I made these for my husband and I. While he was outside I ate them all! He didn't get any. I didn't mean to do it, but well.....they were so good I couldn't stop.

Madhur Jaffrey's Chicken with Garlic and Black Pepper

This is one of those staple weeknight dishes. Chunks of chicken marinated in garlic, a good dose of black pepper, soy sauce, and chili powder. Cooked in a wok where the outside goes slightly crispy. So flavorful and so good!

Yotam Ottolenghi's Hummus Kawarma with Lemon Sauce

If you love hummus then this is THE recipe to try! Oh my goodness, this is perfection. A smooth creamy hummus made from scratch with 6 cloves of garlic, topped with crispy chunks of lamb, buttered and toasted pine nuts, and a garlicky lemon sauce. It is one of the best dishes on my site!

Yotam Ottolenghi's Chicken Sofrito with 25 Cloves of Garlic

 This is a dreamy weeknight chicken dish that screams with flavor. How can it not with 25 cloves of garlic? That is a full two heads of garlic! Saying that it is garlicky, but not overpowering. The good news is that it comes together quick enough to make on a weeknight.

Curtis Stone's Grilled Corn On The Cob with Parsley and Garlic Brown Butter

If you want a good laugh, click on the recipe above, and read my original post.  This corn is absolutely delicious, but please do yourself a favor and remove those pesky husks before you start prepping or cooking this dish. This one is so delicious. Summer on a plate!