Happy Monday! Hope everyone had an awesome weekend. Today I’m exactly a week behind myself in blog world. I don’t think I’ll ever get close to catching up. So today, I bring you last Monday’s awesome, delicious, very, very good meal.
It all started when last weekend at the beach we purchased some fresh shrimp, fully intending to make Baked Shrimp and Grits while we were there. Alas, we ran out of time, and came home with a pound of shrimp. I was feeling fairly lazy Monday night, and wasn’t up to the task of throwing together shrimp and grits. I remembered seeing this pin on Pinterest (where all great ideas start) but really just wasn’t feeling Italian seasoning on shrimp. Is it just me, or does that sound kind of odd? Anyway, I modified it and it resulted in some of the most delicious shrimp I’ve EVER had. You’re welcome, world.
Baked Buffalo Shrimp
– 1 pound whole fresh shrimp
– 1 stick unsalted butter, melted
– 2 large lemons
– Cavender’s Greek Seasoning
– Crystal hot sauce (or your preferred brand)
– salt & pepper
– half a loaf of fresh Italian bread (optional, but highly recommended)
Cover a baking sheet in foil and preheat your oven to 350 degrees. Slice the lemons up into fairly thick slices and line the baking sheet with them. Spread the shrimp out on top of the lemons, sprinkle liberally with Cavender’s, salt and pepper, drizzle with the melted butter, and then douse fairly liberally with hot sauce. Bake the shrimp for 10 minutes, then stick half of a loaf of fresh Italian bread in the oven next to the pan and bake for 5 more minutes. The bread will come out perfectly crusty, and is an encouraged method of mopping up delicious sauce.
Shrimp, pre-baking, to give you an idea of the amount of hot sauce I added.
The best part of these shrimp was how deliciously hot and soft the baked lemons became. I did a lot of dipping directly into the centers of the lemon slices. My mouth is now watering as I type this.
We had the perfectly southern summer meal to go along with the shrimp. Fresh stewed okra from Harvest Moon, fresh squash and onions, and bell peppers and tomatoes marinated overnight in Italian seasoning, oil, and vinegar.
Side note: we grew two of those squash! In other garden news, did you catch my garden update on Saturday?
I kept exclaiming during this meal that I was so sad we didn’t invite somebody over to share all this amazing food… but then I ate all the shrimp. Oopsies. But this would be awesome to double/triple/quadruple (or more) to serve a large group. You could serve it low country boil style and just have pans of shrimp and cutting boards full of crusty bread out on a newspaper-lined picnic table. I think that’d be pretty great.
Seriously, go buy shrimp right now (or as quickly as you possibly can) and make these shrimp: the easiest and tastiest shrimp in all the land (or sea).