This recipe is based on two pounds of shrimp, which should be more than enough for a family or one or two very hungry people.
You will need:
Two pounds of raw (shelled and deveined) shrimp
A cup of butter
Two to three tablespoons of fresh lemon juice
A tablespoon of parsley
A tablespoon of chopped, fresh garlic
Optional: one to three tablespoons of Dijon mustard, for an added zip
How to Bake Shrimp (in a Lemon Garlic Sauce)
Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
While your preheating your oven, place a cup of butter in a small saucepan over medium heat. Add your lemon juice, parsley and garlic to the butter and stir it around until the butter is completely melted. If you choose to use Dijon mustard, you would add it now as well.
Arrange your shrimp in a baking dish. Any dish will do. Even a cookie sheet covered in foil if you’re really desperate. Pour your melted lemon garlic butter mixture overtop of the shrimp. Try to get it on every piece. Full coverage is kind of important.
Bake the whole thing in the oven for about twelve to fifteen minutes.
Tips for Baking Shrimp
You can tell the shrimp is about done when it turns pink and opaque.
Always buy shelled and deveined shrimp. It’s just terrible doing that part. Trust me.
Substitute the lemon juice out in place of lime juice for a softer citrus flavor. You can follow our guide on how to get more juice from a lime and actually only use a lime or two for the whole recipe.
This simple recipe for sweet and sour chicken doesn’t use any crazy Chinese ingredients. It’s basically the american-ized version of the dish. It’s also very delicious.
This recipe is intended to be served with rice, but there is no rice in the recipe. Serve it with rice anyways.
This sweet and sour chicken recipe uses this simple sweet and sour sauce recipe. An abridged version will be included below to keep everything on one page, but the sauce can be used for many other dishes as well.
Ingredients for Sweet and Sour Chicken
For this recipe, you will need:
Four boneless, skinless chicken breasts
One red pepper
One green pepper
Some finely chopped ginger
Five to seven garlic cloves, depending on how much you love garlic
In a saucepan and bring to a boil. Cook for about 5-7 minutes or until the sauce thickens.
With your chicken (probably) about cooked, add a few tablespoons of vegetable oil to a frying pan and begin cooking your peppers, your garlic, and your ginger. Once the peppers have started to soften, add your onions. Cube up your chicken breasts and add those as well.
Pour your sweet and sour sauce overtop and allow to simmer for a few more minutes, and you’re done.
Tips for Making Sweet and Sour Chicken
This recipe is written in an order that allows for the cooking times to align with your prep time. You can pre-make the sweet and sour sauce if you consider it simpler.
If you choose to use the pineapple, add it at the same time you re-add the chicken.
Some recipes suggest you cook the chicken along with the peppers. This one doesn’t. It’s for health reasons and for simplicity’s sake. Do what you will.
Teriyaki marinades can be used for a variety of recipes. Teriyaki sauces and marinades were originally meant to be used for fish recipes, such as teriyaki salmon, but in the Western world it is very common to use them for other meat dishes such as chicken.
This recipe is not exactly “traditional” and is meant to be a simple version of a teriyaki marinade. There are more traditional, authentic recipes available. This particular recipe is meant to be easily made with ingredients most households should already have.
Soy sauce is basically the only real ingredient, anyways
Teriyaki Marinade Ingredients
You will need:
Optional: Cinnamon or cayenne pepper
How to Make a Simple Teriyaki Marinade
In a large bowl, combine a third of a cup of soy sauce with a third of a cup of water. Add a tablespoon or two of finely chopped garlic. Add about half a teaspoon of black pepper.
A small pinch of either cayenne pepper or cinnamon should suffice, but you can add more if you want your marinade to have a bit of a “kick.”
Place whichever meat you choose into the mixture, cover it, and marinate in the fridge for as long as possible. Two hours would be considered a safe “minimum,” but a bit longer is usually better.
Tips for Making a Teriyaki Marinade
Try using orange juice instead of water for a citrus flavor. This option is best used for fish dishes.
While neither cayenne pepper or cinnamon is completely necessary, this recipe benefits from using one or the other specifically because it is such a basic recipe for teriyaki.
When using a marinade, longer is typically better. It is typically best to prepare your marinade the night before you plan on cooking your meat. This gives the marinade proper time to work its magic.
To make a caesar salad properly, you should be using fresh cooked bacon, homemade croutons, and a homemade Caesar salad dressing. You can get restaurant quality food and it won’t cost you any more than the “salad in a bag” approach.
Check out the bottom of this page for complete instructions on how to prepare the perfect Caesar salad.
This homemade caesar salad dressing recipe uses anchovies. If that makes you squeamish, feel free to leave them out.
Caesar Salad Dressing Ingredients
You will need:
A bunch of fresh garlic
Fresh Parmesan cheese
Fresh ground pepper. Like in one of those big pepper thingies.
And optionally, some anchovy fillets
How to Prepare Caesar Salad Dressing
There is surprisingly little preparation in this dressing. You won’t even really be cooking it.
First things first, you need to measure out your ingredients.
There is a very simple “trick” to ensure that your pan-fried vegetables don’t end up all soggy. You can keep them crisp and delicious by following a few simple tips. Preheat Your Oil When frying your vegetables in a pan the most important thing to do is make sure you give your oil enough time to […]
This recipe for rosemary roasted potatoes will be a nice upgrade from the more basic roasted potatoes recipe introduced here a few weeks ago. It’s no more difficult to prepare but definitely seasoned better.