So, here is where I am this morning.
This is where I should and really want to be!!
Well, since I will be going this weekend without any backyard or patio time, looks like it will be inside house chores and some shopping. I'm on the hunt for new everyday dishes. It is taking me forever to find the perfect plates. It took me all of 10 minutes to select my last vehicle, but I am now going on over a year trying to find these dishes. I am so particular about the style, color, size, embellishments, shape etc..The ones we have must be at least ten years old and are starting to show signs of wear...kind of like me.
At any rate, I love scouting out a good deal or bargain. I am most definitely a fan of coupon clipping and downloading. Now mind you, I'm not like those "extreme couponing" households on tv. I mean who really needs 27 containers of bulk mayonnaise? Not to mention who has room for all that...but I say more power to them for trying to make a difference. They did however get their own television series, so they must be doing something right.
I am one to hit the clearance area first, whenever I enter a store. I try to find those hidden treasures before I go any further. I found this container (which was originally in a canister set), being sold all alone, without its lid for $ 2.99...perfect for my whisks and baking utensils. I also scored the coordinating coffee mug for .59 cents! There's only one and it's just for me...my special coffee mug.
If you are observing no meat Fridays for Lent or just want a quick, flavorful dinner, this dish is awesome. I love how easy it is and can be very versatile, depending on your tastes.
Baked Shrimp Scampi
Inspired and Adapted by Damn Delicious
2 Tbl. chicken broth
2 Tbl. fresh lemon juice
1/2 cup Italian Seasoned Panko Japanese breadcrumbs
1/4 cup butter, melted
2 pounds medium shrimp, peeled and deveined
2 Tbl. olive oil
3 cloves garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbl. capers, drained
salt to taste
pepper to taste
2 Tbl. chopped fresh parsley leaves
1 box angel hair pasta, cook according to package directions
freshly shaved Parmesan cheese
Preheat oven to 425 degrees. Add chicken broth and lemon juice to a 9 x 13 baking dish; set aside.
In a small bowl, combine Panko and melted butter; set aside.
In a large bowl, combine shrimp, olive oil garlic, red pepper flakes and capers; season with salt and pepper, to taste.
Add shrimp mixture in a single layer to the prepared baking dish. Sprinkle evenly with Panko/butter mixture.
Place in oven and bake until bubbly and golden brown, about 10-12 minutes.
Serve immediately over angel hair pasta and garnish with parsley and Parmesan cheese.
Pairs beautifully with a fresh Caesar salad and chilled buttery Chardonnay.
Cheers and Stay Warm!!
One Year Ago: Blarney Bark
Two Years Ago: Tri Tip Tacos