Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Thursday, September 6, 2012

Spicy Baked Shrimp

Shrimp are off limits these days but it didn’t stop me from whipping up my favorite recipe the other day for Mamita, Amie and Heather.  It’s my “go to” shrimp recipe as it just involves tossing all the ingredients together and popping them in the oven. It’s ideal if you are hosting (that’s code for gossiping and drinking wine with friends) and don’t feel like stir frying or grilling those juicy little critters. Although in this case I think we opted for baking because none of us could figure out the grill. Not exactly feminism at its best.

Combine ½ cup olive oil, 2 tablespoons Cajun or Creole seasoning, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 tablespoon soy sauce, a pinch of cayenne pepper and a handful of chopped cilantro. Toss with 1 pound of uncooked shelled shrimp and marinate for one hour (if you have time). Cook for 10 minutes in the oven at 450. Serve with French bread to mop up the yumminess. 

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