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Doused with melted butter, salt, and Italian seasoning, these tender Garlic B pay homage to a famed restaurant chain’s unlimited golden-brown batons. The yield may say 24, but with this recipe, you’re equipped to whip up more whenever cravings hit. 5½ to 5¾ cups (688 to 719 grams) all-purpose flour, divided ¼ cup (50 grams) granulated […] LEGGI TUTTO
This is garlic bread taken to a whole new level. Inspired by the cheesy garlic bliss that is Buca di Beppo garlic bread, this homemade Cheesy Garlic-Herb Bread starts with two freshly baked loaves of bread. The two loaves are then halved and coated in a garlic-herb olive oil and blanketed in Parmesan and mozzarella before going back in the oven to achieve that perfect melted cheese pull. With Platinum Yeast® from Red Star® Yeast, these loaves are the perfect texture. Garnished with basil and dried Italian seasoning, this garlic bread is the ideal addition to your next family pasta night. LEGGI TUTTO
Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with powder and ground black pepper, mixed with a healthy helping of cheese, and brushed with warm butter, they’re sure to become a new wintertime favorite. 6 cups (750 grams) all-purpose flour, divided 1½ […] LEGGI TUTTO
For this month’s lesson, we’re bringing you all the same content with an exciting new name: Baking School In-Depth! And what better place to start than with a new take on a Southern classic, the Texas sheet cake. Although it’s unclear whether the cake was named after the Lone Star State because of a recipe […] LEGGI TUTTO
2½ cups (313 grams) all-purpose flour, plus more for dusting 1 cup (155 grams) semolina flour 3 teaspoons (9 grams) kosher salt, divided 2 teaspoons (6 grams) instant yeast 2 teaspoons (8 grams) granulated sugar 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C) 2 tablespoons (28 grams) extra-virgin olive oil 3 tablespoons (42 grams) […] LEGGI TUTTO
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO
Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
You can’t really ever go wrong with shrimp skewers… I mean, the critters themselves are so tasty, you barely have to do anything to them in order to turn them into a feast! As far as I’m concerned, you could practically just grab them, skewer them and throw them on the grill without any other form of treatment whatsoever and they would be delicious.
But, if you wanted to kick things up a notch without adding to much work to the equation, I’ve got just the solution for you.
In fact, this recipe is so easy, you barely even need a recipe to make it… all you need are a few pounds of large raw shrimp, a little bit of evoo, the zest of a lemon, a few cloves of garlic and a handful of chopped parsley. Oh, and a few minutes of your time!
Let me show you how it goes…
First, grab a non-reactive container, such as pyrex, ceramic, glass or plastic. In it, place 48 large raw shrimps — peeled and deveined — a few tablespoons of extra-virgin olive oil, a handful of chopped parsley, a couple of minced garlic cloves, the grated zest of a lemon as well as a light sprinkle of salt and pepper.
Do go very easy on the salt… shrimp is already pretty salted as it is, and the lemon totally brings out that saltiness. So really, don’t overdo it!
Also, the choice of leaving the tail on or removing it is entirely up to you… I think it’s prettier with, but ultimately, the decision is yours!
Stir all the ingredients delicately to insure that all the shrimps are evenly coated; cover this with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
You’ll also want to place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.
When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
If you want to make them extra pretty, thread each shrimp facing opposite directions
Now place the skewers on the hot grill and grill them for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.
And that’s it, you’re already done! All that’s left to do now if remove your skewers from the grill, garnish them with a little bit of chopped parsley and slices of lemon, if you feel like it, and then serve without delay.
These shrimp skewers are wonderful served with a side of rice and a light green salad. Totally restaurant worthy!
Lemon Garlic Shrimp Skewers
Take your shrimp to the next level with these quick and easy but oh so tasty Lemon Garlic Shrimp Skewers. They will be your grill’s best friend this summer!
Servings: 8 skewers
48 large wild caught shrimp, peeled and deveined (about 2lbs total)
2-3 tbsp extra-virgin olive oil
2-3 tbsp finely chopped fresh parsley
3 garlic cloves, minced
the grated zest of 1 lemon
very light sprinkle of salt and pepper
Place all the ingredients in a non-reactive container, stir delicately to insure that the shrimp is evenly coated; cover with plastic film and place in the fridge to marinate for about an hour, or up to 4 hours.
Place 8 wooden skewers to soak in cold water for at least 30 minutes prior to using.
When ready to eat, preheat your outdoor grill to high and thread the shrimp onto the soaked wooden skewers.
Place the skewers on the hot grill and grill for about 2 minutes per side, brushing them once or twice with some of the leftover marinade.
Remove from grill, garnish with chopped parsley and slices of lemon if desired, and serve without delay.
Calories: 113kcal, Carbohydrates: 1g, Protein: 15g, Fat: 4g, Cholesterol: 142mg, Sodium: 642mg, Potassium: 137mg, Vitamin A: 285IU, Vitamin C: 1.7mg, Calcium: 65mg, Iron: 0.3mg
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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