Just so we’re clear–I am not a chef. But I am going to share with you my favorite broiled shrimp recipe because it’s quick, easy, and delicious. (And the last time I made it I was tipsy enough to take pictures.) So here goes!
What You Need
Chilled White Wine
Uncooked Shrimp
Olive Oil
Minced Garlic
Parsley
Oregano
Red Pepper Flakes
Ritz Crackers
I’d love to tell you where I found this recipe, but I can’t remember. I love it so much that I’ve made it enough to stop referencing the recipe. Which is also why I don’t have exact measurements. I just wing it. But hey–if I can wing it, so can you! Any idiot can follow a recipe–it’s in the “winging it” that the true chefs (reminder: not me) are born.
Okay, let’s get started. First thing’s first–open the bottle of white wine and pour yourself a glass. This is how the true “winging it” magic happens.
Now, drink your wine while peeling your thawed, uncooked shrimp (however many shrimpies you want–I’d say I use about a half-pound of medium-sized shrimp for 2 entrees). Rinse those bad boys and throw them in a bowl.
Time to preheat your broiler and flavor up your shrimp. Pour a little olive oil in the bowl and stir. No, I don’t know exactly how much olive oil you need, but put in just enough to lightly coat the shrimp so the spices we’ll be adding will stick to them. No need overdo it–we’re not making olive oil shrimp soup here.
Time for garlic! Don’t worry about chopping up your own fresh garlic cloves. Save time by buying the pre-minced garlic in a jar. Don’t feel guilty about it–you’re not Emeril. And besides, you’ve been drinking. You shouldn’t be wielding knives anyway.
Only you know how much garlic you like in your food–not me. I don’t even know you. (Unless this is my friend Beth reading. Beth, you’d probably like about 1 heaping teaspoon of garlic. And go ahead and pour yourself another glass of wine–you’re empty.)
Add your spices–a dash of oregano, and anywhere from a dash to a couple shakes of red pepper flakes. I personally like a couple shakes for the extra kick–or “heat” as Rachel Ray would say. Then add your parsley. I use about a small palm full. We all know parsley is just for looks anyway, so just use as much as you think you need to put enough green speckles on your shrimp to look like you’re gourmet trained. Stir.
Last, crush up a few Ritz crackers and add them to the bowl. What! You don’t have Ritz crackers on hand? What is wrong with you? Did you not have a childhood?? Never mind. Just use breadcrumbs or break up some croutons. You’re just looking to give a little crunch to your broiled shrimp–not to coat them. I think I use about 4 Ritz crackers, just to give you an idea. But we’re winging it, remember? Go ahead and march to your own drummer boy. And while you’re at it–pour yourself a second glass of wine (except for me and Beth who are already on our third).
Stir it all up and spread the shrimp out on a foil-lined baking sheet (because really, you’re not going to want to wash this when we’re done).
Broil your shrimp. I broil for 3 minutes, then turn, and put them back in for another 3 minutes or so. But sometimes I get sidetracked opening another bottle of wine so I really don’t know how long I broil them. Good rule of thumb: If the smoke alarm goes off, they’re probably done.
I like to serve my broiled shrimp over wild rice. From a box. See–told you I wasn’t a chef.
So that’s my little cooking tutorial–try it out at your own risk. And if you do, I’d love to hear what you think!
Related Posts:
Caution: Alcohol & Infomercials Do Not Mix
Talk Dirty To Me
More DIY Headboards
That looks so delicious! You are hilarious!
Loved the shrimp but a few ounces of Myers rum for a start works much bettef with all seafood – and everything else for that matter! !!
That looks super yummy. I’m going to have to try it ASAP. Especially since I have some Ritz crackers in my pantry, just begging me to open the next sleeve so I can devour them in one sitting.
A tip on the garlic– I absolutely hate dicing garlic. You always ended up with that one big piece ruining one of your bites. So now whenever I use garlic, I grate it using my microplane. A-mazing. No more huge garlic bits.
I don’t eat shrimp but DH does – I’ll have to make this for him.
Your shrimp loving friend on the west coast can’t wait to try this!
The shrimp looks delicious!!! See, you are a cook!!!!
Yummm! What an easy recipe! And what makes it even better is that you MUST drink while preparing… that is MY kind of meal!
I bet it would be awesome over pasta too… nom, nom, nom!
Thanks for sharing! You are too funny 😀
Okay, because I’m totally anal and Type A – what type of white wine did you use?
And, what in God’s name is broil? Is that the oven?
You are feeling like a world-class chef every moment, aren’t you?
First, those look so yummy! Second, that was the funniest recipe I’ve ever read :).
Thanks ladies! Be sure to let me know what you think if you try this out!
Kim–I used chardonnay, but none of it goes in the actual shrimp recipe. It’s just for drinking while you cook. I feel this step is vital, which is why I added it in the ingredients.
And broil is a setting on my oven–maybe it’s called something different in other places?–but it’s the setting where your oven heats from the top and cooks the food–typically on high heat and for a short period of time. But feel free to cook your little shrimpies however you prefer–that’s all part of winging it! 😉
Hey D!
Truth be told, if I made it through cooking and eating a meal with you in three glasses of wine, we’d be on our way to sobriety. And, good estimate on the garlic! You are going to have to have me over for that meal very soon!
This recipe sounds (and looks) good ebough for me to eat. And I don’t do seafood!
Those shrimp look delicious! I am the same way with my favorite recipes, I make it so often I don’t measure. And drinking wine while cooking…well that is just a must as well!
Those look awesome!! I’m going to make this recipe!! Thanks for sharing!!
Mmm…that look’s delicious! I am going to have to try it out.
Yum! You make cooking (which I am not good at) sound so easy. But I fear that I might get lost at the peeling part. Are there shrimps that come without a cover?
jbhat
I needed that laugh and a good recipe!
jbhat–I think so, but I’d need to defer to my real foodies for that answer. 😉
Looks yummy! I may have to try this!
That looks delicious! I’m going to try it next week!
I made this last week! It was great, fast and easy. I used the crumbs from a potato chip bag mixed with crackers.
I’m making this Friday. I’ll report back, but just thought you should know that on our weekly menu it says “Dusty’s Shrimp”.
I found your blog a few days ago and wanted to post on here and tell you how much i enjoy your blog! Such a inspiration! I tired this recipe and have to say my fiance and I loved it! It is our new go to meal! Thanks!!
Hi Megan–thanks so much for your sweet comment! So happy to hear you and your fiance loved this recipe!
I’m making this tonight! Absolutely love your style. Easy to read; easy to follow; entertaining.
Thanks Anonymous, I hope you liked the shrimp!
funny..made me lol…I will be trying this recipe tonight, without the wine though..as I am nursing a newborn..
This shrimp was delicious. I especially loved the first ingredient as it sure helped the process along.
It is 11:30pm and I just took them out of the oven. These are outrageous – they will be dinner tomorrow – with roasted grape tomatoes, fresh parsley and basil, and a bunch of other things. my guests will think I cooked all day – but I did it all tonight – tomorrow I’ll pile it together a 1/2 hour after I get home from work.
Thanks – it’s hard to only sample a few!
You are a chef!!! with a wink and grin as special ingregedients!!! thanks for sharing!!!
Hahaha, thanks jwsmokey!
Haha! I love your views on wine. I wish you lived near me. Or maybe it’s a good thing you don’t! I enjoyed this post so much, I subscribed. Making the shrimp tonight.