Need an easy and delicious dinner for tonight? This is one of our favorite meals when we want “something good” but I don’t have a lot of time to spend in the kitchen. (Yes, sometimes when I ask the what-do-you-want-for-dinner question, the answer is “something good”!) It is scrumptious and so incredibly easy to prepare. Just make sure to use the larger shrimp (my favorite are the Key West Pink Shrimp) and you can’t go wrong. If you really want to save some time, buy the frozen raw shrimp that are already shelled and deveined.
Here’s how you put it together:
Melt 1/4 cup unsalted butter in nonstick skillet – add 1 teaspoon minced garlic. Cook over medium heat until the garlic is heated through and sizzling.
Add one pound shrimp – raw, shelled, deveined. Sprinkle with 1 teaspoon Seafood Magic seasoning by Chef Paul Prudhomme.
Cook on medium heat until the shrimp are done, turning once. They will cook quickly. How do you tell when they’re done? The tell-tale sign of cooked shrimp is that it has turned from watery-looking and translucent to bright pink and white. They cook rather quickly – don’t overcook or the shrimp will be tough.
Squeeze the juice from a fresh lime over the shrimp. Top with fresh grated Parmesan cheese, fresh parsley and a sprinkling of sweet paprika. Serve over rice or pasta.
Craving a warm, gooey chocolate chip cookie but don’t want an entire batch of cookies tempting you? Or maybe you want a cookie but don’t really feel like baking – OR, heaven forbid – you don’t LIKE to bake!! (it’s tough for me to imagine that one, lol.)
This is the answer. This is all you need to satisfy that craving. In fact, if you eat it warm with a mini-scoop of vanilla ice cream, you may decide this is your new favorite recipe!! I am a cookie lover and will tell you the truth. . . . . . Of course a big batch of cookies baked in the oven is going to rate higher on my scale of 1 – 10. . . . . but making just one cookie is pretty cool and it’s a quick, delicious treat!
Here is all you need: 1 Tablespoon unsalted butter (if you use salted butter, leave out the salt listed below)
1 Tablespoon white sugar
1 Tablespoon brown sugar, firmly packed
1/4 teaspoon vanilla extract
Pinch of salt (delete if using salted butter)
1 egg yolk
3 Tablespoons all-purpose flour
2 Tablespoons chocolate chips (I love the milk chocolate!)
Microwave butter in a small microwave-safe dish until melted – about 30 seconds. With a spoon, mix in sugars, vanilla extract and salt until well-combined. Add egg yolk and mix well. Mix in flour. Fold in chocolate chips.
Place cookie dough in the center of a small plate. Microwave on high for 60 seconds. Serve warm, topped with vanilla ice cream. YUM!
These will delight both your heart and your taste buds! This is the only recipe – my all-time favorite recipe – that I will repeat. As we get close to Valentine’s Day I have to share the results of one of my favorite Cookie Decorating Parties (aka friends, wine, lots of laughs and fun!). Aren’t these cookies adorable? We had so much fun decorating them – and eating them. We shipped many boxes to our then college children. The girls thought the cookies were fabulous and almost hated to eat them! My boys said “yah, they were good, thanks.”
Anyway, regardless of who is eating – or not – eating these melt-in-your-mouth cookies, this is a great recipe that yields delicious results! Here is the original post:
I love, love, love frosted sugar cookies. Anyone who has been around me knows that I love to make them, I love to give them to friends & family and I love to eat them! My grandmother gave me a baking set when I was very young and got me started with cakes and cookies. The set included four tiered round cake pans – perhaps the most elegant thing I had ever seen – and several metal cookie cutters, which I still have. I have added to my collection over the years and have a very large box of cookie cutters for all occasions now. I have hosted cookie parties (think women, wine and lots of laughing!), sent care packages and made cookies for every occasion you can think of, including numbered jerseys for my son’s football team. You can see that I’m not an artist. In fact, I’m not even very creative. But I do find pictures to copy, friends to imitate and I have long-time favorites that I keep repeating. I’m not trying for the picture-perfect cookies that bakeries make (here comes the cookie snob in me) but these are absolutely homemade, from the heart and delicious!
I have used the recipe, from The Joy of Cooking Cookbook, for at least 32 years! I got this cookbook as a wedding gift. This is the best rolled sugar cookie recipe EVER:
3 1/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup shortening
2 1/2 teaspoons double-acting baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
Early in the day or the day before:
Measure all ingredients into a large bowl – use a mixer if you’d like but I just mix thoroughly with a spoon or spatula. Then I use my hands to finish mixing and shape dough into a ball. Put it in a bowl, cover with plastic wrap and refrigerate 2 to 3 hours so it’s easy to handle.
Preheat oven to 400 degrees F. For best results, use freezer paper on your cookie sheets, but if you don’t have freezer paper, make sure you lightly grease the cookie sheets. (If you haven’t tried baking cookies on freezer paper you are missing out – I went through years of doing it the hard way before my friend Jennifer wised me up!)
Roll half or a third of the dough at a time, keeping the rest of the dough refrigerated. If you like your sugar cookies crisp, roll your dough very thin. I like my cookies a little softer so I roll about 1/4″ thick. Make sure to flour your rolling-pin AND your cookie cutters as you roll and cut. Roll your trimmings until all your dough has turned into cookies!
Place your cookies about 1/2″ apart on your cookie sheet and bake 8 minutes or until the edges are very lightly brown. I use a special little cookie turner to remove cookies to racks. Cool and decorate. I use a powdered sugar frosting that starts out with:
3 cups of powdered sugar
2 Tablespoons of softened butter
1 teaspoon of vanilla
Add milk until the frosting is the consistency desired. Add powdered sugar if it becomes too thin. I like the frosting a little thicker so it holds the decorating designs.
My sons used to help me decorate when they were younger and one day I will make these with my grandchildren. My friend Lisa tells me she makes these cookies with her daughters every Christmas. I hope you have traditions – food or otherwise that you love. If you need a new one, I’d be thrilled to have you make these cookies!