garlicky baked shrimp

 This is one of many great recipes I’ve tried from over at Real Simple.  One of the things that attracted me to it in the first place was the ease of assembly and the quick cook time.  Getting dinner together in 25 minutes or less is a mind-blowing experience.  Let’s just say, it doesn’t happen often.  Kat is at my elbow more often than not.  She likes to cut and mince and grate and generally dangle off the countertops adding extra minutes to my prep and cook time.

Although it had me at cook/prep time, there was one thing I was concerned about; the reviews for this recipe were generally not favorable.  Granted, there were only three, but none of them were glowing.  And for me, pretty much any recipe with shrimp in it should automatically get five stars.  This one didn’t.  It got two.  But I made it anyway because I just don’t trust everybody who writes a review can truly hold their own in the kitchen.  And shrimp can be tricky if only for the fact it cooks really fast and once it’s overdone, well, there’s just no disguising its overdone-ness.

So I kept an eye on the shrimp while it baked, watching for opaque, tails curled.  If you cook shrimp with any regularity, you’ll recognize when it’s time to pull this from the oven.  I baked these for just about 15 minutes and was using large shrimp.  Keep the size of the shrimp in mind while baking.

Overall, the flavor was really good – definitely could taste the garlic, and the shrimp were done to perfection.  I served them over a long grain Jasmine rice with a side salad and there were no leftovers.  Enjoy!

Garlicky Baked Shrimp


1 lb medium to large fresh shrimp, raw, peeled and de-veined

4 garlic cloves, sliced

2 Tbsp white wine

salt and pepper, to taste

1/4 c unsalted butter, cubed (this is a lot of butter – you could safely use less, so use best judgment)

1/4 c panko bread crumbs

2 Tbsp flat leaf parsley, chopped


  • Pre-heat oven to 425
  • In a baking dish, combine shrimp, garlic, and white wine, stirring to blend well. Season with salt and pepper. Sprinkle with mixture of softened butter, panko bread crumbs, and chopped parsley.
  • Bake until the shrimp are opaque, 15 to 18 minutes

    panko-crusted pork chops with napa salad

    I am all for quick and dirty at meal time, because I don’t always have time for complex recipes at dinner. Kat is usually tugging at my pant leg wanting to me to know she’s hungry…for the 37th time, and if I’m only 5 ingredients into a recipe with 11 more ingredients to go, well,  there will be plenty of unhappiness to spread around.  Also, Kat likes to help me in the kitchen, so streamlined recipes are best.

    This recipe came from  I’ve never been a big MS fan, but suddenly it seems I’m trying more and more of her recipes and, you know what?  The woman (or her able assistants) can’t seen to get it wrong.  Everything is good.  This one was not only good, but super fast and really delicious.

    Also, there was one thing about this recipe I almost passed on; the sauce.  You see, I despise ketchup with every fiber of my being.  I see no use for it and the fact I even  had a bottle in the refrigerator amazes me.  At the last minute I re-read the reviews of the recipe and it seemed the sauce got high marks. It’s an absolute must with not a hint of ketchup taste.  Oh, yeah, and the salad?  I’d make it any day of the week for any meal.  It’s simple and easy and full of flavor.

    Enough, already.  On to the recipe:


    Serves 4.

    • 1/2 small napa cabbage, thinly sliced crosswise
    • 1 tablespoon rice vinegar
    • Coarse salt and freshly ground pepper
    • 1/4 cup all-purpose flour
    • 1 large egg, lightly beaten
    • 1 cup panko (Japanese breadcrumbs)
    • 4 boneless pork loin chops (6 ounces each), trimmed of fat
    • 1/4 cup vegetable oil
    • 1/2 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon light-brown sugar
    • Make salad: In a medium bowl, combine cabbage and vinegar. Season with salt and pepper; toss to combine. Set aside.
    • Place flour, egg, and panko, each in separate shallow bowls; season each with salt and pepper. Dip pork chops into flour and then egg, shaking off excess. Dip into panko, pressing to adhere.
    • In a large skillet, heat oil over medium heat. Add pork, and cook until browned and cooked through, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate.
    • Meanwhile, in a small bowl, stir together ketchup, Worcestershire, sugar, and 1/2 teaspoon pepper; season with salt, and stir to combine. Thinly slice pork chops crosswise, and serve with Napa salad and sauce on the side.