Olive oil baked shrimp

Ingredient prep, part 1

I saw this recipe in People magazine (apparently from the July 9, 2012 issue), which I get through my magazine swap with Kendrin…she gets my Boston’s and I get her People’s.

I was drawn to the simplicity and the very short cooking time. It’s a one-pan meal, as I used the same saute pan for prepping ingredients as I did for cooking. This was truly fast, easy, and super delicious. 

Ingredient prep, part 2

I also like all things Top Chef-related, and this recipe is from Hung Huynh, the winner of the show’s third season. Thanks Hung! This season of the show (currently airing) takes place in Boston and it’s been fun to see the chefs cooking all over my city and the guest appearances, like Ming Tsai and Michael Schlow

Olive oil baked shrimp

Serves: 2-3

Source: adapted from People magazine

Ingredients

1 pound large shrimp, peeled and deveined

3 cloves garlic, chopped

Dinner is served!

1/4 cup chopped fresh tomatoes (I used two cocktail-sized tomatoes)

2 Tablespoons extra-virgin olive oil

2 Tablespoons lemon juice

2 Tablespoons white wine

1 teaspoon salt

1 Tablespoon red pepper flakes

1 Tablespoon chopped fresh parsley

Directions

1. Preheat oven to 375 degrees F.

2. Combine all ingredients in an oven-safe saute pan, and bake for 10 minutes.