Happy New Year!
I started the proverbial New Year’s post about three times each one with a different spin on my hopes and resolutions for 2009. But the words aren’t coming out right and rather than get all bogged down in sentimental details, I thought I would just get busy and give you what you came for — a simple recipe!
Actually, there isn’t a recipe at all for this supper which was inspired by fresh gulf shrimp on sale for a ridiculously low price. I snatched up a pound for about $7 and fed the entire family. I’m always on the lookout for deals at the grocery, especially on fish and meat. With halibut and sea bass topping the charts at over $20 per pound (I’ve seen it as high as $30), I’ve had to forgo some of our favorite fish. So when I see a deal that will feed my entire family for $7, you better believe I seize the opportunity.
I had everything else on hand for this simple dinner. There was just enough left over Pomegranate Chipotle salad dressing from Christmas to toss a spinach salad — I even threw in the final handful of the rosemary cashews. I served the spicy shrimp over brown rice and dinner was done in less than 30 minutes and cheaper than the drive-thru.
Old Bay Shrimp
1 Tbs butter
1 Tbs Old Bay Seasoning (use more if you like some heat, I used less for the Littles)
1 lb shrimp (peeled and deveined)
Pre-heat oven to 400. Place the butter in a baking dish and put it in the oven to melt while the oven is pre-heating.
Put the Old Bay Seasoning in a baggie, add shrimp and shake to coat. Place them in the dish with melted butter and bake for about 8 – 9 minutes. The shrimp will curl slightly when they are cooked.
Squeeze a little fresh lemon juice over the shrimp, pile high on a bed of brown rice and enjoy!
So, no New Year’s Resolution post from me. Just a cheap, easy way to enjoy supper tonight.