I am just about in vacation countdown mode...I can't wait for Boston and our cruise!!! It will be nice to have some time off from work too. It has been awhile and things have been busy at work so I'm ready, to say the least. We fly into Boston on Saturday and will hang out there for 3 days until we board the ship on Tuesday. We have never been to Boston and it is definitely on my bucket list. I have been bookmarking all kinds of stuff on Yelp. Let me know if you have any Boston recommendations.
Last week I tried a new recipe. George really likes shrimp scampi so I decided to give it a whirl and I was glad I did. It turns out that shrimp scampi is super easy...actually probably one of the easiest dinners I've ever made.
There were minimal ingredients which is always nice!
Someone gave us this little dish for a wedding present. It was the perfect size for this dish...
Very tasty over pasta!
**Note: the only modifications I made were the addition of a bit of white wine and 1/2 the butter that the recipe calls for...those were recommendations that I found in the reviews.
INGREDIENTS:
1 cup butter
2 tablespoons prepared Dijon-style
mustard
1 tablespoon fresh lemon juice
|
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled,
deveined, with tails attached
|
DIRECTIONS:
| 1. | Preheat oven to 450 degrees F (230 degrees C). |
| 2. | In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. |
| 3. | Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. |
| 4. | Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. |
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