I have sung the praises of Real Simple magazine before. And I’m going to again! One feature that I love in this magazine is the “Quick Takes” section. Here, they will take one ingredient and show 10 different, simple recipes with that ingredient. I always love it because not only do all of the recipes look good, but they are all extremely simple. Few ingredients and few instructions. Most of the recipes I make from this magazine come from this section.
In the April issue, shrimp was the ingredient. I had some shrimp in the freezer, but the hard part was deciding which recipe I wanted to use. I went with this shrimp. SO easy. I spent maybe 5 minutes throwing it together, then into the oven it went. And if you like shrimp and garlic, this is super tasty as well. The only complaint I would give this is that it’s not a very substantial meal if you are serving it as a main dish. Both my husband and I agreed that this would make a great (and easy) appetizer, but I was glad I made the full recipe for the 2 of us. Or maybe we just needed some really filling side dishes to go along with it! But that really is the only thing I have to complain about, so that’s a great sign!
Garlicky Baked Shrimp
adapted from Real Simple April 2010
total time: 25 minutes
1 pound raw, peeled and deveined medium to large shrimp
4 cloves sliced garlic
2 tablespoons chicken, seafood or vegetable broth
salt and pepper
1/4 cup softened butter
1/4 cup panko bread crumbs
2 tablespoons chopped parsley
Preheat oven to 425F.
In a baking dish, combine the shrimp, garlic and broth. Season with salt and pepper. Combine the butter, bread crumbs and parsley and sprinkle over shrimp.
Bake in the preheated oven until the shrimp are opaque, 15 to 18 minutes.