September 28, 2016, posted by Gina – If you read this blog often you know I am always searching for fabulous recipes. I recently found a couple that I put together to make a meal that we loved. These items are good for a weeknight meal and all I can say is purchase extra shrimp.
1 stick butter*
1 lemon, thinly sliced
1-pound raw shrimp, shells removed but tails still on
1 packet dry Italian Seasoning
Preheat oven to 350°. Melt one stick butter in the bottom of a 13 x 9 baking dish.
Lay lemon slices over butter. Place shrimp on top. Sprinkle with Italian Seasoning.
*I feel like the whole stick of butter is not necessary. Try ½ or even ¼ …. you will still get the moisture and the flavor.
Bake for 15 minutes and that’s it!!
If you want to double this recipe, just make sure that the shrimp are not on top of each other once you spread them out. You could bake these on a rimmed baking sheet that is larger than the 13 x 9.
ROASTED CAULIFLOWER WITH LEMON-PARSLEY DRESSING
1 head cauliflower cut into florets
6 tablespoons olive oil, divided
Kosher salt and pepper
1 cup fresh flat leaf parsley
2 tablespoons fresh lemon juice
Preheat oven to 425°. Toss cauliflower and 4 tbsp. of olive oil on a rimmed baking sheet.
Meanwhile, pulse parsley, lemon juice, and remaining 2 tbsp. oil in a food processor until very finely chopped; season with salt and pepper. Toss cauliflower with lemon-parsley mixture.
Roast, turning occasionally, until golden brown for 25 – 30 minutes or more if needed.