This is some goood stuff! Great for a quick meal, an impromptu get-together or just to impress your friends and family.
1 pound of uncooked large shrimp, peeled and deviened
2 TBSP. good quality olive oil
3 cloves of garlic, sliced
1 TBSP lemon juice
1 tsp ground cumin
1/2 tsp salt
2 TBSP minced fresh flat leaf parsley
Cooked Pasta or Rice
In a large skillet saute the shrimp in the olive oil for about 3 minutes. Add the garlic slices, lemon juice, cumin and salt. Cook and stir until the shrimp turn pink. Stir in the parsley.
Remove the shrimp from the pan. Place pasta or rice on plates, Spoon the juice from the shrimp onto the pasta or rice, then place shrimp on top.
I served it with a side of roasted asparagus…and oh my goodness…it was wonderful. Makes me really glad that I decided against Fastin this week. You could do any side, but I think it calls for something light, broccoli, roasted squash, etc.
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2 egg whites
1/2 cup grated parmesan cheese
2 TBSP all-purpose flour
2 TBSP chopped fresh parsley
1 1/2 tsp McCormick cracked Peppercorn Herb Roasting Rub
1 1/2 tsp grated lemon zest
4 tilapia fillets (I usually just buy the frozen fillets that come packaged since we don’t really have a fresh fish market here in Hick Town or anywhere in the vicinity)
4 tsp Olive Oil
Lemon slices and Rosemary Sprigs for garnish
Beat the egg whites in a shallow dish and set aside. In a separate shallow dish combine the parmesan cheese, flour, parsley, peppercorn rub and lemon zest. Dip each fish fillet in the egg whites, then in the parmesan mix, turning to coat completely.
In a large non-stick skillet heat the 2 TBSP of olive oil over medium heat. Do not go over medium or it will burn on the outside and be under cooked on the inside…trust me. Add the number of fillets that will fit comfortably and cook about 3-4 minutes per side. Remove to a plate and garnish with fresh lemon slices and rosemary if desired.
Great served with rice, roasted asparagus, steamed vegetables, etc.
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