I was in the mood for something different, so when I ran across this recipe, I decided to make it. The link is to the original recipe. The only difference is that the original uses 1/4 cup breadcrumbs and the one I found used 1/2 cup. I don’t think the original would have been much different. The only ingredients I had to buy were shrimp and wine. I am one of those rare people that don’t keep wine on hand. I was thinking of making Shrimp Scampi, instead, but I needed more ingredients.
Ingredients – yes, I had some wine first :). The pack there is large shrimp in the shell. I had to clean them before using. I didn’t want to show you a picture of that – ew.
Ready to bake. I had a picture of the shrimp laid out in the pan, but it didn’t look very appetizing. Anything covered in butter bread crumbs look better 🙂
I served it with Garlic and Herb rice pilaf from Near East (I always call them Far East for some reason 😐 ). I LOVE their boxed grain mixes. I have had regular rice, pilaf and couscous. I have never been disappointed with it. I didn’t add any butter or oil to this and it was still good. I know it is really good with the butter, too, but I was trying to save some calories since the shrimp had 4 tbsp of butter already.
Dinner plated ( I wasn’t sure which I liked better. The second one is a little light, but I like the point of view. The first has my funky finger in it – lol )
I was really disappointed with this dish. The recipe originally said to cook the shrimp for 15-18 minutes. I have never heard of shrimp being cooked that long. I cut it down to 10, but laziness turned it to about 12 minutes and my shrimp were overcooked. I shudder to think what would have happened if I left them in for 15 minutes. As it is now, I can’t reheat them or risk having shrimp that resemble rubber bands. There really wasn’t much flavor to it despite the amount of garlic in it. I think my only option is to heat up the rice and hope that when I mix in the shrimp, it will warm them. I really wish I would have made the shrimp scampi instead. Next time – go with my first instincts!!
Edit to add – I had this again the next day at work for lunch. I did what I said and mixed the shrimp (cut up) into the rice to heat it without overcooking even more. It turned out better than I thought. Maybe even better than the first day. I think it’s because it was mixed in with the rice which has a LOT of flavor to it.