Shrimp Addict?

I should probably start this post with a confession. For the past 3 days, my main source of protein at each meal (except breakfast) has been shrimp. I may have a problem.

Okay, now that that’s out of the way…

I had mentioned earlier that my local K-Roger let me down, but luckily Fresh Market came through for me. I don’t normally drive 30 miles for groceries, but since I was already in Little Rock visiting my parents last night to pick up some things I was able to grab the 2 necessary ingredients for Sunny Anderson’s Shrimp in a Garlic Pepperoni Sauce from Fresh Market on my way home. Plus, stopping at Fresh Market gave me the excuse to pick up one of my favorite treats, chocolate covered banana chips. Some serious yum right there folks!

After imagining what this dish tasted like for 3 days, I was excited to make it after Jazzercise. Once I got home, I opened up my MacBook and cranked up my Eat & Greet playlist, because it’s the perfect mix to have in the background while you cook.

I’m not gonna lie, there was a bit of prep involved: chopping a full HEAD of garlic, dicing 16 ounces of pepperoni, removing the tails off a pound and a half of shrimp, but in the end the prep was worth it. The flavors were intense and not spicy like I was expecting, though next time I probably won’t use quite so much pepperoni or olive oil.

Shrimply Delicious

Yesterday, as I was watching Food Network in bed, I was absolutely delighted by the Shrimp in a Garlic Pepperoni Sauce Sunny Anderson made on Cooking For Real. I mean, I love pepperoni, I love garlic, and I looooove schrimp. Mmm mmm wonderful schrimp. [Don’t adjust your vision folks, I typed schrimp] My mouth was watering as she made it and I could practically smell its goodness through my television, so it should come as no surprise that I would make it for dinner Sunday night.

After my Sunday Jazzercise ritual, I went to my neighborhood K-Roger to purchase the necessary ingredients. Unfortunately, K-Roger had other plans, which included not having 2 of the ingredients I needed: Pepperoni that didn’t have Hormel in the name and Adobo seasonings. I was defeated and schlepped to the front of the store for a fresh start. As I schlepped, I remembered my go-to shrimp recipe that I hadn’t made in quite a while (okay, maybe a year), and my mood brightened. Garlicky Lemon Shrimp anyone? I promise it will change your life.

Garlicky Lemon Shrimp by Rocco DiSpirito

Ingredients

  • 1 lb medium shrimp, peeled, deveined, and cooked
  • 3 tbsp lemon juice (I use the juice of 2 large lemons)
  • 1/4 cup Olive Oil
  • 3 cloves garlic, finely chopped
  • Salt and pepper
  • 1/2 cup Parmigiano-Reggiano (I use shredded)
  • 3/4 cup bread crumbs (I use Italian Style)

Directions:

  1. Preheat oven to 500 degrees.
  2. In a medium bowl, toss shrimp with lemon juice, olive oil, and garlic.
  3. Season with salt and pepper.
  4. Add cheese and bread crumbs (coat evenly).
  5. Spread shrimp on a baking sheet in a single layer.
  6. Bake 5 minutes or until golden and cooked through.

Serves 4