Hey, What’s Cookin’?
Here’s another recipe for when you’re short on time and hangry as heck (which would be most of the time for most of us, amirite?). It’s delectable peeled shrimp, broiled in a Greek-inspired sauce and served over cauliflower rice. Shrimp during a busy workweek? Yes, this recipe makes it possible. There’s no need to wait for the shrimp to marinate; the flavors develop during cooking. There’s nothing else to say, so get cookin’ for some good eatin’!
Speedy Broiled Shrimp
Adapted from: a recipe from NYT Cooking
- 1 cloves garlic, minced
- 1 tsp salt
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1 tbs lemon juice
- 2 tbs safflower oil
- 1/2 tsp black pepper
- 1-1/2 pounds peeled, wild-caught shrimp; patted dry
- 1 (15oz) can diced tomatoes, well drained
- 3-4 cups cauliflower rice, cooked and kept warm (use frozen ‘rice’ sold in groceries to keep it quick)
- 4 tbs crumbled feta cheese
- Turn on the broiler, and position the oven rack close to the heat.
- In a small bowl, mash the garlic cloves with salt until it becomes a paste. Add oregano, crushed red pepper, lemon juice, olive oil and black pepper; mix well.
- Line a baking pan with foil and brush lightly with safflower oil. Spread the shrimp in a single layer in the pan, and rub the paste all over the shrimp. Distribute the diced tomatoes over the shrimp.
- Broil shrimp for 2 to 3 minutes on the first side, and 1-2 minutes on the second side. Watch it carefully so it doesn’t overcook or burn.
- Serve the shrimp and tomatoes over cauliflower rice, and top each serving with 1 tbs crumbled feta.
Notes: A fresh, crisp lettuce and vegetable salad with a light oil/vinegar dressing would be a great accompaniment to this meal.
Photograph via NYT Cooking