Oven Garlic Roasted Shrimp

 

Garlic Roasted Shrimp

Ingredients

1 stick of UNSALTED BUTTER (Very Important)

2 Tablespoons of good Olive Oil

Garlic Clove Minced use 6 pods

2 large lemons

2 pounds of 8-10 Count Shrimp

1 teaspoon coarse sea salt

French Bread

Kosher salt and black pepper (Freshly ground black pepper preferred but not vital)

Fresh Rosemary leaves

¼ teaspoon crushed red pepper flakes if desired

Directions:

Pre-Heat your oven to 400 degrees.

Peel and de-vein your shrimp leaning the very end tail part intact.

Arrange the shrimp in an oven-proof Large Sautee pan. Arrange in a circle as seen in the bottom picture below.

Melt butter over low heat in a Sautee pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon of black pepper and cook over low heat for about a minute. Take off

the heat and add some lemon zest to your preference. We just add a little.

Pour the butter mixture over the shrimp. Slice a lemon into rounds about a quarter-inch thick and tuck them in between the shrimp.

Roast in the oven for 12- 15 minutes until the shrimp are firm and pink and cooked thru.

Remove from oven and cut a lemon in half and squeeze the juice onto the shrimp.

Serve with hot fresh hot French bread.

 Spicy Yogurt Dressing

This great little recipe can be used as a healthy substitute to salad dressing or a dip for vegetables or crackers.

Ingredients:

Plain Non or Low-Fat Greek Yogurt

Chives

Parsley

Salt

White Pepper

Garlic Powder

Lime (Not Much)

Red Pepper Flakes

Cumin Powder

Curry Powder

Ms. Dash Table Blend

Hot Sauce

 

Add about of cup of Greek Yogurt into a bowl.

Sprinkle in Chives and Parsley Flakes. (I used the freeze-dried chives from the spice aisle)

Combine with a spoon. Then sprinkle salt and white pepper and stir together.

And garlic powder, not too much. Stir it in and taste.

Squeeze a little fresh lime juice and taste.

Then add Red Pepper Flakes as to the amount of heat you want to add.

Add in a little Cumin and then just a pinch of Curry Powder.

Sprinkle Ms. Dash table blend liberally to the mixture and stir in.

Add Hot Sauce last and use the amount to make as spicy as you would like.

Refrigerate overnight for best result.

 

 “Pickled Day Guy O”

Ingredients:

Claussen Pickles

Fresh Tomatoes

Purple Onion

Jarred Jalapenos

Garlic Powder

Salt

Pepper

Lime

 

Begin by cutting up your tomatoes in half and cutting all the insides including seeds away from the fleshy part of the tomato. Then, cut your tomatoes into small pieces. How small? Completely your preference. But think of the tomatoes as the main ingredient. I usually cut up 2 big tomatoes, discarding the seeds and the inside parts of the tomato. After the tomato is cut into small pieces, salt and pepper the tomato and place in a bowl. Also add any tomato liquid to the tomatoes in the bowl.

Next cut up your pickles into small pieces. Use about half as many pickles as tomatoes. A 2 to 1 ratio is accurate, but you certainly can go half and half on the dish.

Add the cut-up pickles to your tomatoes and then add some of the pickle juice from the jar into the bowl, not too much. A couple of teaspoons works just fine.

Next cut up a little purple onion into very small pieces and add to the mixture, About a 4 to 1 ratio: 4 tomatoes and 1 being the purple onion.

Then take some jarred jalapenos and cut them up into slices. How much depends on how hot you want to make this dish. I usually use a 4 to 1 ration here as well.

Next, add some garlic powder, be careful to add just a little, you don’t want the garlic to overpower the recipe.

Next squeeze just a little fresh lime on everything. Again, don’t let the lime take over the dish.

From there, you can season to taste.

Then put the mixture in the fridge for at least 30 minutes or overnight.

You can eat this dish with a spoon or add it to egg whites or use tortilla chips to eat. Or you can use celery sticks to eat this dish. Really healthy and good.

Potato Skin Low Carb Good

Potato Skin Low Carb

 I made this recipe on the fly and it turned out great. Here it is:

Turn oven on to bake 350 degrees.

Take a potato skin, previously cooked, and take out the white fluffy part of the potato.

Add a little dab of Olivio or Butter and salt and pepper. Place the potato skin on a cookie sheet or on tin foil and put it inside the preheated oven.

Put a little Olivio or butter in a small frying pan. Add two eggs and begin cooking them. At the desired doneness, take a spatula and fold them over to cook the yolks a little bit but also shape the egg, so it will fit inside the potato skin.

Take a piece of Canadian bacon and cut it into long thin strips.

Take a piece of Provolone and cut it into long thin strips.

Take the potato skin out of the oven. Put the egg into the potato skin, then add the cut Canadian bacon, then add the cut cheese on top.

Put the whole thing back in the oven and cook until the desired doneness.

Take the skin out of the oven, place it on a plate and eat with a knife and fork.

You can cook the yolk longer in the pan if you want it firm and non-runny.

You could use an egg white and any type of cheese and meat.

Bottom line, it is just so good.

Smitty's Mini-Protein Bowl

 

Smitty's Mini-Protein Bowl

This is a great little breakfast that is fast and easy. Here are the ingredients required:

2 Hard Boiled Eggs

1 Slice of Canadian Bacon

1/2 Slice of any type of cheese cut for a sandwich

Hot Sauce

Spicy Mustard

Take the 2 hard-boiled eggs and cut them in half and remove the yolk and toss.

Cut the egg yolks into small pieces and place them into a small ramekin or bowl.

Slice the Candian Bacon into small pieces and add to the bowl.

Slice the cheese into small pieces and add to the bowl.

Place in microwave and cover with a paper plate or paper towel.

Hit for 30 seconds.

Take the bowl out and a little hot sauce and a little spicy mustard and put this back into the microwave for another 30 seconds. Be sure to cover the ramekin, the Canadian Bacon typically pops, while cooking.

Takeout and salt and pepper and enjoy.