Dinner Tonight: Giant Garlic Shrimp, Stuffed Clams, and Baked Potato
For Breakfast this morning I scrambled 2 medium size Eggs and toasted 2 slices of Healthy Life
I was at Kroger yesterday looking for some ideas for dinner this week and ended up buying a
Boneless Pork Tenderloin Roast, some Boar's Head Beef Salami and Black Forest Ham, and tonight's dinner items Extra Large Fresh Water Shrimp and Stuffed Clams. Some of the largest Shrimp I've had in quite some time and they are Fresh Water Shrimp, which I've never tried before. The Clams came already stuffed with the Clam Meat and Spices.
So for the Shrimp I'm using a recipe from My Recipes website, Giant Garlic Shrimp. To make this dish I'll need; 3 tablespoons Blue Bonnet Light Butter, Fresh Water Shrimp (peeled and deveined), 2 tablespoons minced Garlic, Juice of 1 Lemon, and 1/2 teaspoon McCormick Grinder Sea Salt and Italian Seasoning, and Parsley.
To prepare it I started by cleaning the Shrimp and peeled and deveined them. I then melted the Butter in a large frying pan over high heat. Added the Shrimp and cooked on one side until bright pink. Turned the shrimp over and add garlic. Cooked until completely pink, about 4 to 5 minutes. Removed from the heat and added lemon juice and salt. Arranged them on a plate and drizzled them with the pan juices. Wow, nice recipe! Fantastic flavor with the Shrimp and as I had said this was the first time I tried the Fresh water Shrimp and really liked them! I think I like Wild Caught Shrimp better but these will work! Served the with some Louisiana Remoulade Sauce, perfect for my Stuffed Clams also. The original recipe and web link are at the end of the post.
For my Stuffed Clams I preheated the oven on 375 degrees. Lined a small baking sheet with foil and
Giant Garlic Shrimp
3 tablespoons butter
1 pound large (16 to 20 per lb.) shrimp, peeled and deveined
Juice of 1 lemon
1/2 teaspoon kosher salt
Melt butter in a large frying pan (not nonstick) over high heat. Add shrimp and cook on one side until bright pink. Turn shrimp over and add garlic. Cook until completely pink, about 3 to 5 minutes. Remove from heat and add lemon juice and salt. Arrange on a plate and drizzle with pan juices.
Note: Nutritional analysis is per serving.
Caloriesfromfat 49 %
Protein 7.3 g
Fat 4.1 g
Satfat 2.3 g
Carbohydrate 1 g
Fiber 0.0 g
Sodium 178 mg
Cholesterol 76 mg