"Magic Crispy" Baked Shrimp

 

FOR THE SHRIMP:

• 1 lb jumbo shrimp, peeled and deveined
• 1/2 cup dry white wine
• 4 tablespoons (1/2 stick) unsalted butter, melted and divided
• Juice from one lemon
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

FOR THE TOPPING:

• 3/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese, finely grated
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Fresh parsley, finely chopped

PREPARATION (serve with garlic bread and zoodles sauteed with garlic and some parm on top) :) 

1. Preheat oven to 425°F.
2. Pour wine and 2 tablespoons melted butter into a 9x13-inch baking pan. Place in oven for 10 minutes to let sauce reduce.
3. Add remaining butter, garlic, lemon juice, salt and pepper to a bowl. Add shrimp and toss to coat.
4. In a separate bowl, stir together the breadcrumbs, parmesan cheese, salt, and 2 tablespoons melted butter.
5. Remove baking dish from oven and spread out shrimp in a single layer, though they should fit snugly together.
6. Sprinkle with breadcrumb topping and bake until shrimp are opaque but still pink, 12 minutes.
7. Broil on high up to 2 minutes to encourage browning. Top with fresh parsley and serve. Enjoy!

Creamy Chicken and Wild Rice Soup

 

Ingredients

• 4 cups chicken broth 
• 2 cups water 
• 2 cooked, boneless chicken breast halves, shredded 
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet 
• ½ teaspoon salt 
• ½ teaspoon ground black pepper 
• ¾ cup all-purpose flour 
• ½ cup butter 
• 2 cups heavy cream
  

  Directions

  • Step 1

    In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

  • Step 2

    In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

  • Step 3

    Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Stuffed Green Pepper Casserole

 Ingredients: 

• 1 1/2 lbs ground beef
• 2 green bell peppers, diced
• 1 cup onions, chopped
• 3 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 3 tsp Worcestershire sauce
• 14.5 oz can diced tomatoes
• 2 cups beef broth
• 1 1/2 cups rice
• 2 cups sharp cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded

Instructions

1. Preheat oven to 350F and spray a 13x9 baking dish with nonstick cooking spray.
2. Add ground beef, onions, bell peppers, garlic, seasoning, pepper and red pepper flakes to a large frying pan.
3. Cook until ground beef is no longer pink and onions and peppers are soft. 
4. Drain and add to the prepared baking dish.
5. Add Worcestershire sauce, diced tomatoes, rice and beef broth. Stir to combine.
6. Cover tightly with foil and bake for about an hour, or until the rice is tender.
7. Remove from the oven, discard the foil, top with shredded cheese, place back in the oven uncovered and cook for an additional 5-10 minutes or until the cheese has melted.
8. ENJOY!