Roasted Garlic Killer Shrimp

Earlier this year, I wanted to change up SteamyKitchen.com’s site design and structure. The current design has served me quite well, but I wanted more features, and let’s face it, given the choice of “same” or “more bling” you know which I’d rear end in a heartbeat.

But the only technical thing I’m good at is the three-finger-salute, Ctrl-Alt-Del. The move is used so often that it’s implanted in my autonomic nervous system, etching a fat path with sparkly pink synapses.  Just this past weekend at the grocery store, I had an altercation with an old, crinkly bastard who apparently forgot to pluck his golf club out of his ass before he stepped off the green and yelled at me for my grocery cart that came within 2 millimeters from his precious blue Volvo convertible. After walking away and cussing under my breath, my fingers automatically went into position and from a distance, I held my hands up and Ctrl-Alt-Deleted his 2-inch forehead. It’s a powerful gesture, one that stops Windows dead in its tracks and also gives me the satisfaction of cursing him from afar. So what if I look dumb, I don’t care.

For the site, customizing fonts and colors were a piece of cake, but changing column widths was like trying to move the Statue of Liberty with a salad fork and cheese grater.

Do you know what HTML stands for? Hyperactive Total Mental Leakage. Oh yeah. And cascading style sheets, or CSS? That’s the sound of my precious brain cells seeping out of my head during moments of spontaneous HTML.

This is worse than learning a new language! At least if I’m flubbing in Spanish, I can supplement with hand gestures. In code-speak, if you’re missing one little tiny “:” the site just shrugs its shoulders, says,

DOES NOT COMPUTE, and heads back to the server for a nap.

Finally, last Friday, after countless hours of coding, testing, tweaking and head banging, I was ready to launch. I announced aloud to my friends that I was going to click this little button, chimes will sound and magically, all the electronic impulses in the universe would align and “poof!” Steamy Kitchen would unveil its new facelift. I held my breath, shut one eye and clicked.

INVALID ERROR

“Dammit! I thought you loved me. Say something! Tell me what you want. Our relationship is so much stronger than a colon.” But still, no response. I should have included a line item for “therapist” in my design budget.

I was so sick of the computer, that for dinner options, I reached for a cookbook instead of searching through my bookmarks. This recipe for Roasted Garlic Killer Shrimp is one that I adapted from a cookbook called,

Crab cookbook co-authored by my friend, Jennifer Jeffrey. The other author, you ask? None other than the famous Andrea Froncillo, exec chef of The Stinking Rose, a garlic restaurant in San Francisco and Beverly Hills.  I modified the recipe by using shrimp instead of crab because I live in a far, far away place that even though surrounded three sides by really deep water, I have absolutely no access to fresh, live crab. Sigh.

***

This is a “soft” launch of the new site design. What does “soft” mean? It means It means I’m still tweaking the site design and structure. So if you happen to come along knocking on my blog and see me in my underwear painting, hammering and leaking brain cells, you’ll understand. It also means if I f’ up, leave a “:” out of the code and break the site, you’ll also understand, right?!

I can broked new dezign…

***

Roasted Garlic Killer Shrimp

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Garlic Roasted Killer Crab Shrimp

Servings: 4 as part of multicourse meal Prep Time: Cook Time:
Screen Shot 2014-02-26 at 3.33.22 PM

Ingredients:

1 lb shell-on shrimp
½ cup white wine
½ stick of butter
3 tbl minced shallots
2 tbl fresh rosemary
1 tsp fresh thyme
4 garlic cloves, minced
3 tbl olive oil
1 tbl sea salt
crushed red pepper
chopped parsley
loaf of crusty french bread

Directions:

Preheat oven to 375F.

If you are using extra large shrimp, you can butterfly them, keeping them in the shell, like I did in the photo. Otherwise, leave them whole in the shell. Wash and carefully cut through shell to devein the shrimp while leaving the shell on. The easiest way to do this is with sharp, pointy kitchen shears. Just cut through the back. Heat olive oil and butter in large oven-proof skillet over medium-high heat. When hot but not smoking, add the shallots, garlic, rosemary, red pepper and thyme. Fry until fragrant. Add wine, salt, pepper. When boiling, turn heat off and toss in the shrimp. Send it off to the oven for 7-10 minutes, or until shrimp is cooked through. Timing will depend on the size of shrimp, check after 7 minutes. Garnish with sea salt, chopped parsley. Serve with bread to soak up the juices.

Contest to Win Free Crab Cookbook!

Jennifer and Andrea have generously given me 5 signed cookbooks to give away!  To enter, just comment below and mention your favorite way to have crab. That’s it! So simple. I’ll draw 5 names on Tuesday December 18th at 11pm.

Good luck!

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Comments 156

  1. LATOYA

    UMMMM I WOULD HAVE TO SAY MY WAY……I USE WHOLE GARLIC, GINGER,OLIVE OIL AND BUTTER…I BOIL THEM IN WATER THEN MAKE THE SAUCE OUT OF OLIVE OIL,BUTTER,WHOLE GALIC,GINGER AND LEMON JUICE PUT IT IN THE OVEN AND BOY OH BOY ITS GREAT!!!

  2. Lisa

    Wow.. My favorite way to have crab. That’s a tuffy for me. Living in Coastal Louisiana I have access to the freshest blue crab around. Literally across the street in “da bayou” just go pull up the trap and “fish em out”. Well if I have to pick one.. I would have to say Crab Oou Ya Ya (its a Cajun thing). Take 6 Female crabs with eggs. (if you turn the crabs over you can see the orange eggs through the shells make sure they fat). Clean the crabs, cutting in half with kitchen shears. Taking the eggs and placing them to the side for later. Take a heavy pot (Magnalite personal choice). Couple rounds of oil, two spoons of flour for a light peanut butter roux. Add sliced onions (roux will stop cooking at this point). Saute onions until transparant. Add cleaned crabs give a good stir cook for 2 minutes then add 2 cloves minced garlic. Another good stir then add eggs and 2 cups chicken broth. Simmer until desired consistency. We like a good gravy. Serve over white rice. And of course season to taste with Tony Chachere’s.. And dig in. Don’t be shy ya gotta use ya hands Ma Cherie. We call it Ooh Ya Ya cuz when ya done ya pushing ya chair back from the table so full all you can say is Ooh Ya Ya.

  3. Peter

    Here at first coast, we are blessed to have abundant blue crabs. I like to eat the way they are, just steam it up and dip them in lime juice with salt and pepper. Or, stir fry them on hihg heat in garlic sauce and ginger. I and some of my friends could just eat them all day long with a cold beer on the beach to watch the sun goes down.

  4. Bobby

    This one is easy to answer without a doubt my favorite way to eat crab is stuffed in the shell with stuffing like a crab cake but in the shell. The second best way is a crab cake. Simply DELICIOUS.

  5. Sue

    Don’t know about the crab/shrimp dish but I sure can relate to your frustration about setting up a website! Control,Alt,Delete suits me fine.

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