I know that a lot of the people who read this blog are women. Therefore, I know that many of you have probably seen a good amount of Sex and the City. I also know that in college my friend Kurt used to occasionally borrow my Sex and the City DVDs to watch during Sunday hangovers, so it’s likely that even the boys reading right now have watched an episode or two of Carrie, Charlotte, Miranda and Samantha.
There are a lot of Sex and the City episodes that I can quote on command, thanks to the many hours that my college roommates and I spent holed up in our dorm watching them on repeat. One of those episodes, in particular is when Carrie’s fiance broke up with her and left her forced with a dilemma: move or buy her apartment back from him. Miranda reminded Carrie, who had no down payment for her apartment and nowhere to live, that she had approximately $40,000 dollars worth of shoes in her closet, to which she said: “I will literally be the old woman who lived in her shoes.”
I think a lot of us girls can relate.
If you’ve spent all of your grocery money on shoes, you can still eat well. You can still prepare an elegant dinner for your significant other or for a group of your girlfriends. A big bag of frozen shrimp from Trader Joe’s is cheap cheap cheap and it will feed a crowd or if you’re into leftovers, one person for a few meals in a row.
If your shoe budget is more conservative than your grocery budget and you’re buying fresh from the seafood counter at the grocery store, we have a pro-tip for you. Shrimp is sold by a number called the “count” and not by weight. The count refers to the number of individual shrimp in 1 pound. So for example, when you buy 1 pound of 21/25 count shrimp, you’ll get 21 to 25 shrimp. The smaller the numbers, the bigger the shrimp. Sometimes on larger shrimp you’ll see a count that looks like this: U/15 or U/10. This means there are “under 15” or “under 10” shrimp per pound.
When buying shrimp, the main advantage to using the count is that it’s a reliable, consistent measure. While “jumbo” or “large” size shrimp can be subjective, using the count can be more helpful for planning purposes. Not to mention, you’ll sound like someone “in the know” and your fish monger might be more likely to point you in the direction of higher quality seafood.
Once you get your shrimp home and cooked, serve this over brown rice, steamed spinach or whole wheat pasta.
- ½ pound(s) uncooked shrimp, 8/12 count (a large or jumbo variety)*
- ⅛ cup(s) fresh lemon juice
- 1 tablespoons light butter, melted
- 1 clove(s) (medium) garlic clove(s), minced
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon lemon pepper
- ⅛ teaspoon ground red pepper
- 1 tablespoon parsley, chopped
- Preheat oven to 425 degrees F. Place shrimp in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients. Pour the mixture over the shrimp and toss gently.
- Bake at for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp and serve immediately. Yield: 4 servings (serving size: 3 ounces shrimp and 2 tablespoons sauce).
You want to look for peeled, deveined shrimp. I bought the wrong ones, like a dummy, but they still turn out great, just require a little more effort.
22 Comments
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August 18, 2014 at 6:24 am[…] the recipe for Baked Shrimp in Lemon Garlic Sauce on In Good […]
Ashley
March 7, 2012 at 6:20 pmI could easily see this being dinner any night of the week! Love how simple and diverse it is too!
Greg
March 5, 2012 at 9:12 pmThis is just one of my favorite combos. Looks wonderful. Now all I need is some crusty bread.
Marsha @ The Harried Cook
February 27, 2012 at 8:39 pmShrimp, lemon and garlic has to be one of the best tasting combinations in the world! Thank you for sharing your recipe 🙂 Can’t wait to try it!
Alana D
February 25, 2012 at 11:04 amLife is an awesome journey that sux most of the time! Keep God first and you’ll be good.
PS Can that shrimp just be eaten alone??
emily (a nutritionist eats)
February 25, 2012 at 10:57 amThis sounds amazing! I’m in between full-time work right now, and it isn’t fun! As much as I thought I would love the flexibility and the working from home, I find myself jealous of those who go to an office every day! (And who have health insurance, paid vacation, etc.) 🙂
Roby
February 25, 2012 at 6:15 amCurious, your little slip of the pen about white wine. There is a locally famous dish, Mosca’s Shrimp, that uses basically the same ingredients as your recipe, but in which whole shrimp are sauteed in in olive oil with lots of garlic, fresh rosemary and oregano, and a glass of white wine added at the last to deglaze the pan and melt the butter that shrimp have for brains. I sometimes substitute retsina with a splash of ouzo. This, along with some french bread to soak up the sops, makes for a splendidly unfastidious gustatory debauch.
Maris Callahan
February 25, 2012 at 1:58 pmSounds amazing! I had intended to use white wine in here but left it out because I only had Riesling and I didn’t think that would be a good fit for the dish.
vianney
February 24, 2012 at 8:24 pmI love that you took the leap to follow your dream, sometimes true happiness happens in the scariest times. Hubby and I joke that we will never retire, we will die at our desk..lol A perfect dish for Lent!
lisa {smart food and fit}
February 24, 2012 at 7:24 pmGreat recipe, and love the simple flavors. Hope you have a great weekend!
carole cohen
February 24, 2012 at 3:37 pmMaris, your grandma Claire would be so proud. she was a great cook and baker. guess you inheritied the gene from her. we lived 2 down on derby dr. east and my mom was glenn’s godmother. saw your mom in florida many times and loved her alot.
love your receipes.
Shari @ The Daily Dish
February 24, 2012 at 1:37 pmLooks great Maris! Hope you are well. 🙂
Shaina
February 24, 2012 at 11:25 amI love how simple this is, and since I adore shrimp, delicious, too. Also, I’m with you on the wine. That bit of uncertainty when working for yourself can be paralyzing at times. I’ll clink glasses with you on that one.
Kay
February 24, 2012 at 11:12 amI think it’s so amazing that you’re doing things on your own terms! And this looks delicious :o)
Bev Weidner
February 24, 2012 at 10:54 amI MISS SATC! And I’ll share a bottle with you. And this shrimp. My. Lands.
Cassie
February 24, 2012 at 8:38 amAll over this, my hubs will flip over it!
Tara @ Chip Chip Hooray
February 24, 2012 at 8:14 amCan we get three cheers for big bags of cheap cheap stuff at Trader Joe’s?! Please and thank you from the media-employed impoverished. 😉
Sam
February 24, 2012 at 8:01 amGood for you for following your dreams. Even though I don’t eat seafood, this is the kind of recipe that’s right up my alley. Simple, with leftovers that can be worked in infinite ways. I should also start putting that my recipes serve one person four times. That’s generally what happens.
Louise Barnhill
February 24, 2012 at 7:18 amAfter the recipe – the tags show white wine – is some used in the recipe? This looks wonderful.
Maris Callahan
February 24, 2012 at 10:43 amUgh my mistake! No wine in the recipe.
A Plum By Any Other Name
February 24, 2012 at 6:30 amI give you so much credit for what you’re doing! I hope you have some fantastic shoes to go with your gusto. At any rate, you have some shrimp. 🙂
Simply Life
February 24, 2012 at 6:25 amI think it’s so great to see what you’ve been doing and how you’re following your dreams and area really passionate about the work!