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Monthly Archives: August 2019

Roasted Parmesan Garlic Shrimp

“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep.  Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…

  • 1 pound medium raw shrimp peeled and deveined
  • 2 Tablespoons extra virgin olive oil
  • 1/4 cup grated Parmesan
  • 4 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • juice of 1/2 lemon
  • Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)

Heat the oven to 350 degrees F. Coat a baking sheet with oil.

Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.

*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.

*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.

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To be or not to be??

The last entry here was February 2018! At that time we were both utilizing a KETO diet, very successfully. And then…we went to Cuba with another couple and we had to adjust to not having readily available foods at the restaurants. Alas, we convinced ourselves that we needed to MODIFY the Keto diet (which should never exceed a few months at a time).

Now we are KETO Konscious (LOL). We still are aware of what we should eat and for the most part still stay clear of breads and pastas (unless my spouse makes Keto breads). Carbs are time bombs still and always will be!!!

The question is – “Should a reactivate Buen Provecho or not?”  I have found lots of great recipes in the last 18 months that I think you would enjoy. No more Keto recipes…

OR…are you no longer interested in what I am cooking these days?

Drop me a note and let me know how you feel? I will still keep trying new recipes no matter…