Oven Baked Shrimp

There is an awful recipe that is going around Facebook at the moment that includes a full stick of butter to some oven baked shrimp. Sure – it is probably tasty, but it should be called “A Heart Attack in a Pan”. And in my book – that is not a compliment. So, I rewrote the recipe, and it is delicious! In fact –  will stake this healthy recipe stuffed full of flavor against the stick of butter any day of the week. Bring on the cooking competition!


1 pound of shrimp
5 Lemons
1/3 cup of white wine
2 tablespoons extra virgin olive oil
1/2 tablespoon Rosemary
1/4 cup fresh basil
1/4 cup fresh arugula
1/4 cup spinach (or other lettuce)
1/4 cup uncooked quinoa or brown rice
2 chopped tomatoes
Small finely chopped shallot
1 teaspoon olive oil and a squeeze of lemon.
Salt n Pepper

Cook the quinoa or brown rice according to directions on the package.

Clean, devein and dry your shrimp. Cut the lemons in thin slices, and spread in a single layer in a pan. Put the shrimp on top of the lemon slices.

Whisk together white wine, Olive oil, rosemary and salt n pepper. Pour over the shrimp. Bake in the oven on 350 degrees for 10-12 minutes.

Make a salad on a flat platter with the basil, arugula and spinach leaves. Arrange the quinoa or brown rice on top. Arrange the shrimp with sauce on top of the quinoa or brown rice.

Mix chopped tomatoes, shallots, olive oil,  lemon and salt n pepper and arrange that on top of your shrimp. (can add garlic if you want)

A well balanced, healthy meal stuffed to the brim with flavor. Stick of butter, my fat back side!

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