Recipe: Very Yummy Baked Shrimp. Also, non-sleepy baby.
Andrew would like to inform you that he is no longer a baby in need of sleep. By his estimation, he has slept at least 14 hours every day, on average, for the last nine months and one week. There is simply no way that any human would ever need any more sleep than he has already achieved, and therefore, he no longer needs to log in sleepytime hours.
All further efforts to convince him of the futility of this endeavor will be suitably deposited into the diaper they came with.
Very Yummy Baked Shrimp
Ingredients:
shrimp, deveined, deshelled, and detailed
sherry
butter
garlic, minced or chopped or maybe just sliced
herb blend of some sort (I used Parisien Bonnes Herbes, which is salt-free and very good on eggs)
panko bread crumbs
parmesean cheese, grated
salt and pepper to taste
Instructions:
1. Spray baking dish with Pam or other non-stick cooking spray. Arrange shrimp on the dish - try to set them so that they aren't overlapping, or at least aren't overlapping very much.
2. Pour sherry over the shrimp, enough to coat the bottom of the dish, and maybe a splash extra.
3. Dollop the shrimp with bits of butter. I used maybe two tablespoons, because if I'd used more, I would have needed to break into another stick, and I didn't want to break into another stick.
4. Garlic those shrimp to a fair-thee-well. If you like garlic, use lots. If you don't, maybe one or two cloves. I am lazy and used pre-minced garlic from a Costco-sized jar, and I grabbed two large spoonfuls. I like garlic. This is why I could never love a vampire.
5. Sprinkle on the herb mix, salt and pepper to taste. Don't use a lot of salt. Shrimp live in salt-water. They've probably got a lot of salt soaked in them already. Actually, you might be able to go without the salt entirely, but I am me, and thus, salt. A little.
6. At this point, I had to deal with the non-sleepy baby, so I covered the dish and stuck it in the fridge for about half an hour. I don't know that it's necessary - although perhaps the marinating helped the flavor - but I'll put it in here anyway.
7. Cover the shrimp with panko bread crumbs as well as you can. Grate the cheese over the panko. (You probably want to remove the shrimp from the fridge first.)
8. Bake uncovered at 450F for about fifteen minutes, depending on the size of your pan. I'm thinking mine could have gone another three or four, but I'm not dead yet, so we'll see. I was baking them in the toaster oven, because it was a little dish, and it fit, and it takes a thousand years for my regular oven to get to 450F, and hello did you notice what time I'm eating this dinner as it is?
9. Serve. With rice, if you are so inclined, and maybe a salad. I would be so inclined, if it were not 9.35pm.
There are no pictures to that recipe, because baked shrimp, while yummy, are not very photogenic. There are also no measurements, because there is no point in measuring sherry and butter and garlic, because no recipe ever calls for what I feel is enough of those ingredients anyway.
All further efforts to convince him of the futility of this endeavor will be suitably deposited into the diaper they came with.
Very Yummy Baked Shrimp
Ingredients:
shrimp, deveined, deshelled, and detailed
sherry
butter
garlic, minced or chopped or maybe just sliced
herb blend of some sort (I used Parisien Bonnes Herbes, which is salt-free and very good on eggs)
panko bread crumbs
parmesean cheese, grated
salt and pepper to taste
Instructions:
1. Spray baking dish with Pam or other non-stick cooking spray. Arrange shrimp on the dish - try to set them so that they aren't overlapping, or at least aren't overlapping very much.
2. Pour sherry over the shrimp, enough to coat the bottom of the dish, and maybe a splash extra.
3. Dollop the shrimp with bits of butter. I used maybe two tablespoons, because if I'd used more, I would have needed to break into another stick, and I didn't want to break into another stick.
4. Garlic those shrimp to a fair-thee-well. If you like garlic, use lots. If you don't, maybe one or two cloves. I am lazy and used pre-minced garlic from a Costco-sized jar, and I grabbed two large spoonfuls. I like garlic. This is why I could never love a vampire.
5. Sprinkle on the herb mix, salt and pepper to taste. Don't use a lot of salt. Shrimp live in salt-water. They've probably got a lot of salt soaked in them already. Actually, you might be able to go without the salt entirely, but I am me, and thus, salt. A little.
6. At this point, I had to deal with the non-sleepy baby, so I covered the dish and stuck it in the fridge for about half an hour. I don't know that it's necessary - although perhaps the marinating helped the flavor - but I'll put it in here anyway.
7. Cover the shrimp with panko bread crumbs as well as you can. Grate the cheese over the panko. (You probably want to remove the shrimp from the fridge first.)
8. Bake uncovered at 450F for about fifteen minutes, depending on the size of your pan. I'm thinking mine could have gone another three or four, but I'm not dead yet, so we'll see. I was baking them in the toaster oven, because it was a little dish, and it fit, and it takes a thousand years for my regular oven to get to 450F, and hello did you notice what time I'm eating this dinner as it is?
9. Serve. With rice, if you are so inclined, and maybe a salad. I would be so inclined, if it were not 9.35pm.
There are no pictures to that recipe, because baked shrimp, while yummy, are not very photogenic. There are also no measurements, because there is no point in measuring sherry and butter and garlic, because no recipe ever calls for what I feel is enough of those ingredients anyway.