Wednesday, November 11, 2009

R. Ray Day 3:Garlic Lovers Shrimp with Garlic over CousCous

We've all been sick in my house, started with a virus and ended with a cold. Hence, the reason my 3rd entry on Rachael Ray dinners is late.  Anyhow, we are on the mend, I am back to cooking and getting ready for the upcoming holidays. The only thing that puts a slight damper on my love of cooking and eating is the weight gain. While I am holding steady at my current weight, my sweet husband is not as lucky.  So, I am trying to prepare more healthy yet tasty meals for the blog.  Fear not, I will still be making sweets for my neighbors and little ones, so there will be plenty of great treat recipes coming up.  Also in my future is a blog feature on an idea I have for a kiddie holiday party. It doesn't necessarily have to be an all out party, but it is a great theme to base a day of cookie baking and tree decorating upon. So, keep an eye out for that in the coming weeks.  Now, back to the recipe. This recipe, by far, was the easiest to prepare and fits right in the 30 minutes or less category. Definitely tasty and I LOVED the couscous! My husband and children won't touch it again, but I am infatuated. I had never had it before and really enjoyed it. I cheated a bit and used a prepared box of quick cooking couscous and it only took about 5 minutes.  You can find those particular products in the rice aisle or international foods aisle.
Garlic Lovers Shrimp
12 to 15 cloves garlic, cracked away from skins
2 tablespoons extra-virgin olive oil, 3 turns of the pan
2 tablespoons butter, cut in small pieces
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 pounds, 30 pieces, jumbo shrimp, peeled and deveined, ask for easy peel shrimps
1 teaspoon coarse salt
Black pepper
1 toothpick, optional  
Process garlic in food processor to finely chop. Heat a large skillet over medium high heat. Add oil and butter. Add garlic and crushed pepper flakes to oil and butter. Season shrimp with salt and toss to coat. Add shrimp to the pan and cook, stirring frequently, until pink and heads curl to tails. Add black pepper, to your taste. Serve immediately.

1 comment:

alisa said...

I can just imagine how yummy this is while you're making it.Sounds really easy to make.I came across your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!