Good morning, friends! Happy almost weekend! I hope this Thursday finds you in a wonderful mood.
Last week, I had the opportunity to guest post for Heather from Housewife Glamour while she was on a camping trip. She had asked me to share a summery recipe with her readers, and I figured I’d share what I whipped up with you folks, too! Before I get into the the eats, don’t forget to show Heather a little love. She is such a sweet lady and has a wonderful healthy living and lifestyle blog. Thanks for allowing me to take over your blog, girlfriend!
When I think of summer food, I think of cook-outs, fresh produce, and seafoods fests. Today I would like to share with you a family recipe for a shrimp appetizer that we call Shrimp du Jour. It’s best served outside on the patio with a Corona in hand 😉
- 2 lbs. Medium-Sized Uncooked Shrimp, peeled and de-veined
- 4 Tbsp. Butter, divided
- 1 Tbsp. Worcestershire Sauce
- 1/8 Cup Panko Bread Crumbs
- 3 Cloves Garlic, finely chopped
- 1/8 Cup Fresh Parsley, chopped
- 1/8 Cup Fresh Chives, chopped
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground Black Pepper
- 1/8 Cup Parmesan Cheese, grated
- Shell 2 lbs of shrimp. Clean, de-vein and dry them. You should have about 30-40 shrimp. In a skillet, heat 2 Tbsp. butter. Add shrimp and cook over high heat until shrimp turn bright pink - about 2 minutes. Be careful not to overcook your shrimp as they can become tough. Remove from heat and add worcestershire sauce, garlic, parsley, chives, salt and pepper. Mix well and place in a single layer on a large greased baking dish. Sprinkle with bread crumbs and cheese and drizzle with 2 Tbsp. melted butter. Put under a hot broiler to brown - about 5 minutes. Add a squeeze of fresh lemon juice if desired. Serve and enjoy!
- Recipe can be adapted to use frozen shrimp, just heat them gently in a skillet at a low heat until heated through but be careful not to overcook.
My family recently enjoyed this treat outside on our patio with some crudités and cocktails for Father’s Day. It was extra delicious because this was the first time we got to enjoy the fruits of our labors in a dish – the chives and parsley came from our herb garden!
Don’t you just love summertime? When else does food taste this fresh?!
What are your Fourth of July plans?
Would you rather spend time on the beach or at the mountains?
Anyone going to see some fireworks?