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Oven Baked Scampi
Serve over linguine cooked al dente, or with crusty bread to dip in the
sauce.
Makes 2 to 3 servings
1 pound large (21-30 count) shrimp
2 tablespoons unsalted butter, melted
2 tablespoons extra virgin olive oil
2 tablespoons finely minced shallot
1-2 cloves garlic, peeled and finely minced
1 teaspoon herbes de Provence or Italian herb blend
½ teaspoon dry mustard
¼ teaspoon kosher salt
¹⁄8 teaspoon freshly ground black pepper
¼ cup dry vermouth
¹⁄3 cup fresh bread crumbs
2 tablespoons chopped fresh Italian parsley
1 tablespoon freshly squeezed lemon juice
lemon wedges
Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve.
Preheat toaster oven to 425°F.
Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry
mustard, salt, and pepper. Spread half of this mixture in a 1¼-quart
ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture.
Pour the vermouth and the remaining butter/oil mixture over the shrimp.
Place in rack position B. Bake for 8 to 9 minutes. Remove from oven,
stir gently to loosen – shrimp should be beginning to curl and be
somewhat opaque and “shrimp” in color. Sprinkle evenly with
breadcrumbs and half the chopped parsley. Return to the oven for an
additional 3 to 4 minutes.
Remove from oven, drizzle with lemon juice and sprinkle with remaining
chopped parsley. Serve with additional lemon wedges.
Nutritional information per serving (3 servings):
Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g
• chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g
Mushroom Meatloaf
This meatloaf makes out-of-this-world sandwiches the next day (if there
is any left)!
Makes 6 servings (12 slices)
cooking spray
½ tablespoon extra virgin olive oil
4 ounces mushrooms, thinly sliced or finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1 medium onion, finely chopped
1 clove garlic, finely minced
1 teaspoon thyme
2 slices firm white bread, torn into pieces
½ cup milk (can use whole, 2%, 1% or nonfat milk)
1 large egg
¾ pound ground veal
¾ pound lean ground pork or dark-meat turkey
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper