I’m going to highlight a dish I’ve already shared for three reasons:
- We got home late last night! =)
- It’s a great 30 minute (or less!) meal.
- This dish is so good, it’s worthy of being repeated!
We always buy fresh local shrimp when we go to the beach so we can have this Barbecue Shrimp. The shrimp we buy are huge (kind of an oxymoron, isn’t it?) =) There’s nothing “barbecued” about it – at least not for a southern barbecue point of view. So I’ve renamed it, “Cherry Grove Shrimp” because that’s where we stay, and that’s where I fix this great meal! I found the recipe at Cooking Light.
All that sauce in the bottom of the bowl is soaked up with toasted French Bread you serve with it. Mmmm!
Cherry Grove Shrimp
1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine (I used chicken broth)
10 (1-ounce) slices French bread baguette
10 lemon wedges
Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
Oh, I want to go back for more shrimp! (I miss the ocean, too!) It was a great time. We’ve come home rested and refreshed!
What was cooking in your kitchen this week?
From my parsonage kitchen,