For a healthy dinner, I like to bake a single frozen chicken breast and have veggies as a sideTo prepare my chicken, I place the frozen breast on a square of aluminum foilI season both sides with teriyaki sauce or worcestershire sauce, parsley flakes, black pepper, and seasonallI wrap it up in the foil and bake it for 45 minutes at 375 degreesIt comes out delicious, but how could I make it juicier/preserve moisture better?
Shrimp Scampi This dish is a snap to prepare and is always a hit ingredients 2 tablespoons butter 2 tablespoons olive oil 4 large cloves garlic, minced 1/4 cup chopped fresh Italian (flat-leaf) parsley 1 1/2 tablespoons lemon juice 1/2 cup dry white wine Pinch of dried hot red-pepper flakes Salt and black pepper 1 pound large shrimp, shelled and deveined directions 1Heat butter and oil in a heavy skillet over medium heat until foam subsidesAdd garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to tasteBring to a boil, lower heat and simmer 3 minutes2Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pinkRemove from the heatPlace shrimp on a serving plate and pour sauce from the skillet over themServe immediately Servings: 2 Prep time: 10 minutes Bake/Cook time: 10 minutes
Here are a fewBaked Shrimp 1stick butter, melted 4lemons 1ounce ground black pepper 1bottle (16 oz.) Wishbone or Viva Italian Salad Dressing 5pounds raw shrimp, headless, unpeeled Salt to taste Hot French Bread Melt butterThinly slice 2 lemons and squeeze juice from the remaining twoCombine all ingredients with shrimp and place in a 3-quart Pyrex or Corning Ware baking dishBake, tightly covered, at 375° for 45 minutesServe warm unpeeled shrimp with some of the sauceUse French Bread for dipping in sauceThese are messy, but sooo good!! I usually serve with baked potato green saladServes 5-6Shrimp Gumbo 1 stick butter 2 heaping tablespoon shortening ? to ? cups flour 1 medium onion, chopped 1 ribs celery, chopped 1 medium bell pepper, chopped 2 bags sliced okra, fried until not slimy 1 large (28oz) can whole peeled tomatoes 1-2 lbsPeeled shrimp 1 (1.25 oz) jar Zatarain’s Gumbo File Salt and Pepper to taste Make a roux with ? butter and ? shortening and flourAdd onion, celery and bell pepper, sauteFry okra well donePut okra and a large can of tomatoes in a large pot and add roux mixtureBring to a boil, simmer for an hour or more until cooked to piecesDrop shrimp in and simmer for a few minutesDo Not Boil this! Add file and seasoningsShrimp Creole 1 stick butter 1 heaping tablespoon shortening 1 heaping tablespoon flour 1 cup chopped celery 1 cup chopped onion 1 cup chopped green bell pepper 2 to 3 small cans tomato sauce 1 to 2 lbsShrimp 2 bay leaves salt and pepper to taste 1 teaspoon sugar Cooked rice Make a roux with 1 heaping spoon of shortening and ? stick of butterBrown a heaping spoon of flour until golden brownAdd chopped celery, onions and green pepperSeer, add 2-3 cans of tomato sauce and stir fast(should brown) Add enough water to keep from stickingLet cook slowly for 10 to 15 minutesThen add shrimp, 2 bay leaves, salt pepper to tasteAlso add 1 tsp sugarLet simmer for about an hour and serve over rice.
Angel Hair Pasta with Sesame Shrimp Ingredients: 2 cups uncooked angel hair pasta 1 pound asparagus, trimmed and cut into 1 inch pieces 3-5 small cloves garlic 1 cup sliced mushrooms 1/4 cup reduced sodium soy sauce 2 teaspoons sesame oil 1 tablespoon brown sugar 3 tablespoon chutney 2 tablespoons toasted sesame seeds 1 bunch scallions 1/3 cup vinegar 1 pound fresh shrimp or frozen shrimp, thawed Prepare pasta according to package directionsAdd asparagus pieces during last 3 minutes of cookingDrain pasta and asparagusPlace sesame oil in a large saucepan heat over medium heatAdd garlic and mushrooms and saute for 3-4 minutesAdd soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutesAdd shrimp and cook another 8 minutesToss shrimp and sauce with pasta and asparagus and serveMakes 4 Servings
shrimp yummo don't know a name for it saute some onion in a pan when done add can diced tomatos it can have seasons in itadd tomato sauce 2 or 3 small cans add water 1 to 1 12 cups to make a tomato juice add Tony Chachere's Creole to tasteadd tsp or 2 of sugar let simmer for a about 20 minutes add shrimp cook till shrimp is done eat over rice or pasta for lots of shrimp just add more tomatoes and sauce and wateryou can make this as big as you need it tomake sure you up the amount of onion or onion blend to match the amount of shrimp sauce your making the more tony seasoning you put in there the hotter it will beit gives it a great flavor but can be added lightly without the heat the sugar breaks down the acid in the tomatos so you don't just taste tomatogood luck
Sounds great but this is how I prepare mine and it comes out super moist every time.Defrost Chicken breast season to ur liking, place in a pan then put a very small amount of water in pan just enough to cover the bottom but not so much that the chicken is coveredCover the pan with aluminum foil and poke a few holes in top with a forkTry baking it a 350 degrees for 45Min's and it should be very very moist and delicious.hope this helps!
