Happy hump day everyone!
Somewhere along the lines of having baby #4, I started streamlining our meals and cooking on repeat. This is so not like me…I used to live for my weekly meal planning, browsing new recipes, making a huge mess in the kitchen even on a week night (well I still do that, but it’s more for blogging and less for an actual planned dinner). I rarely made the same thing twice in the same month! And now for convenience I cook exactly what I think everyone will like. I guess something had to give.
However, I am making an effort to get back to trying new things. I realized I rarely cook with seafood at home anymore. We still eat fish, but it’s been far too long since I’ve bought scallops or shrimp.
I passed these jumbo wild shrimp at Costco and had to get them. Wild shrimp are pricy, but I think the quality is worth it especially if it’s not something you buy often. For some reason I just wanted garlicky shrimp.
I threw everything in the same ovenproof skillet and crossed my fingers….don’t ya just love easy? And the oven does all the work for you. . Top it with fresh parsley when it comes out and that’s it!
You could do a lot with this dish- serve it as a appetizer, pair it with a salad, spoon it over pasta or other grain.
Shrimp have been shunned before due to their high cholesterol content, however many recent studies have pointed out that their desirable fat profile (high in Omega 3 fatty acids and an ideal ratio of Omega 3-fatty acids:Omega-6 fatty acids) outweighs the effect that the cholesterol content plays in the body. Shrimp are also very low calorie protein and low in saturated fat.
Other benefits to note, 4-ounce of shrimp provide an excellent source of the caretenoid called astaxanthin which has been proven to act as an anti-infammaltory and powerful antioxidant (of course this amount can vary deepening on the diet of the shrimp). They are also high in selenium. Selenium deficiency has been linked to an increased risk in cardiovascular disease and heart attacks.
We thoroughly enjoyed our shrimp with a salad but the pan sauce was begging for a hunk of bread to be dipped in there. Oh well, maybe next time.
- 1.25 lb wild shrimp, peeled
- 3 cloves garlic minced (~1 Tablespoon)
- ½ teaspoon red pepper flakes
- 3 Tablespoons lemon juice
- 3 Tablespoons olive oil
- splash of white wine (~2 Tablespoons) (can sub vegetable broth)
- ¼ cup chopped tomatoes (one small tomato)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons fresh chopped parsley
- Preheat oven to 375 degrees. Place all the ingredients except parsley in a oven-safe skillet (I used my cast iron). Bake for 10 minutes. Remove from oven, top with chopped parsley and enjoy!
Questions: Are you a fan of shrimp? Do you cook on repeat or try new things?