Baked Garlic Shrimp

1 Cube butter
2 T olive oil
2 T garlic
2 tsp rosemary. 
A pinch of hot pepper flakes (optional)
1 tsp salt
½ tsp pepper
One lemon
Bag of shrimp, size 10-12 count, raw, tails on  (I used a half bag of 21-25 count)

INSTRUCTIONS:

Melt butter in skillet then add olive oil, garlic, rosemary, pepper flakes, salt and pepper.  Cook for around a minute.  Then add zest of lemon.  Place shrimp in ovenproof pan or dish,
circular with tails up.  Pour the sauce over the shrimp.  Slice the lemon thinly and place slices in between the shrimp.  Bake at 400 degrees for 12-15 minutes (Shrimp will turn pink).  Top with a squeeze of lemon juice.  I served this with some farfalle pasta.

Sushi Bake

• SUSHI BAKE 
• 2 tbsp rice vinegar
• 1 tbsp white sugar
• ½ tsp salt
• 10 oz imitation crab
• 8 oz salmon (about 2 cups of shredded cooked salmon)
• 4 oz cream cheese
• ⅓ cup Sriracha Mayo (*see note for substitute)
• Furikake
• Seaweed snacks
• Sesame seeds, for topping (optional)
• Green onion, chopped

1. Cook sushi rice according to package instructions.
2. In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
3. To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it in the oven at 375F for 15-17 minutes.
4. In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Sriracha Mayo. Mix everything together until smooth and well combined.
5. Preheat the oven to 400F and prepare a 9x9 inch or 9x13 inch baking dish.
6. Assemble the Sushi Bake: transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, then top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
7. Bake at 400F for 10-15 minutes.
8. Take sushi bake out of the oven. Top with more Sriracha mayo, chili furikake, sesame seeds, and chopped green onions. 
9. Optional garnish: thinly sliced lemon (with peel) avocado and cucumber.
10. Optional to serve:  scoop a spoonful of sushi bake and wrap it with seaweed snack. Enjoy!

SHRIMP SCAMPI in the Crockpot

1 pound of shrimp, shelled

1/3 Cup chicken broth

2 T. minced garlic

Juice of 1/2 Lemon

1/2 tsp lemon zest

3 T. Olive Oil

3 T. Butter

2 T. Parsley

Salt and Pepper to taste

6-8 ounces of pasta, (your choice, I used bowtie)

Parmesan cheese

Place shrimp in crockpot.  Mix broth, garlic, lemon juice and zest, olive oil, butter and parsley in bowl.  Poor over the shrimp.  Cook on low for 2-1/2 hours.  (Mine actually cooked in 2).  Boil the pasta according to package directions.  Add to the crockpot and toss.  Add desired amount of salt and pepper.  Add parmesan cheese.  Stir and serve.

Note:  I actually used 1/2 this much shrimp and it was perfect.

Garlic Butter Shrimp with Cilantro and Lime

This title hooked me!  Those 5 items are some of my top favorites!!!  The whole family loved this.  Brady and I had ours in lettuce wraps.  Hudson had shrimp tacos and archer and Claire at them with a side of rice and orzo (http://welchwomenrecipes.blogspot.com/2017/07/rice-and-orzo.html?m=1) 

INGREDIENTS

 1 pound extra large shrimp, peeled with tails left on and deveined

1 lime plus a few extra wedges for serving
Salt and fresh ground black pepper
3 tablespoons unsalted butter
2 tablespoons minced garlic, about 6 cloves
1/2 teaspoon ground coriander, optional
2 scallions, chopped
1/2 cup fresh cilantro leaves and tender stems, chopped


DIRECTIONS

• COOK SHRIMP

Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.

• MAKE BUTTER SAUCE

With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.


https://www.inspiredtaste.net/36991/garlic-butter-shrimp-recipe/itr_print/