Baked Shrimp Scampi Foil Packets

Ingredients

1 ¼ - 1 ½ lbs. shrimp* peeled, deveined, 20-count/pound
6 Tbsp. butter or "buttery sticks", melted
4 cloves garlic crushed
3 Tbsp. dry white wine* or chicken broth
1 Tbsp. lemon juice
½ tsp. salt
¼ tsp. red pepper flakes
¼ tsp. black pepper
Parsley optional

Instructions

Preheat oven to 425 degrees.
In a small bowl whisk together the melted butter, garlic, wine, lemon juice, salt, and peppers.
Tear off four 10-inch long pieces of aluminum foil.***
Place 6-8 shrimp in the center of the aluminum foil and pour ¼ of the butter/garlic mixture over shrimp.
Bring the longer edges of the aluminum foil together and twist until just closed. (It’s OK to leave a little gap for ventilation while baking.). Roll up the shorter sides of the aluminum foil to make a foil packet. Repeat with the remaining shrimp, sauce and aluminum foil.
Place shrimp scampi foil packets on a baking sheet and bake in preheated oven for 10-12 minutes.
Once shrimp are done cooking, serve with additional lemons and parsley. Enjoy!

Recipes Source : Click Here

Comments

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions : In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. ...

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F. Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and...

Roasted Brussels Sprouts

Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown. Recipes Source : Click Here

Food Recipes 5

Search This Blog