Hello cyber world,
Here at Quirky Shutter we are a bit health conscious and we want to help you with clean eating on hump day. It's mid-week and you probably are ready for the second half of the week to be over. Let's be honest, you were ready on Monday. To keep you energized for the rest of your journey Thursday-Sunday, we've created a dinner recipe you will actually want to eat. It might even give you enough energy to go to the gym, or watch re-runs of The Bachelor with some white wine in hand, same difference.
You don't have to start thanking us just yet, because you need to start pre-heating your oven to 400 degrees. Our pet peeve is waiting for our oven to pre-heat, but don't give in or else your food won't evenly cook. Did you pre heat it yet? Okay, let's say you have.
Here is the list of ingredients you'll need:
- 6-7 Large carrots
- 1lb of Brussel Sprouts (size to your liking)
- 1.5lbs of Large Shrimp
- Pepper
- Roasted Garlic Seasoning
- Penzey's Sunny Spain (Can substitute 1 pinch of basil & 1 pinch of parsley)
- Salt
- Red Pepper Seasoning
- Extra Virgin Olive Oil
- 1 Lemon
**Also make sure you have a shallow baking pan or casserole dish, a lid or aluminum foil and a big skillet.
Now that you have magically wished all the ingredients to appear in front of you, you're ready to cook, or you can go to the store to buy your ingredients.
Start by chopping the carrots as thinly as you can without chopping your fingers. It's advised to press your fingernails against the vegetable and curl the tips of your nails inwards. This will provide a less likely chance of some extra red stuff in your food.
You've done it, your carrots are chopped, now slice the brussel sprouts in half. They should look like a beautiful green flower on the inside, if they don't you should probably stop buying rotten brussel sprouts.
Now line your shallow baking pan or casserole dish with about 2 Tablespoon of extra virgin olive oil. You can eyeball it a bit, but make sure the pan is evenly spread with a thin layer of oil. You don't want it drenched, or else you'll be eating some vegetables with your olive oil. Add the chopped carrots and brussel sprouts, place them one by one in a matching order if you're OCD like us. Add 2 pinches of garlic, pepper and Sunny Spain. Then add 1 pinch of salt.
Cover your dish with some aluminum foil or the lid of the dish. Now insert your covered dish in your 400 degree preheated oven, if it's not preheated we warned you.
Let the dish sit for 45 minutes in the oven. You are only allowed to peak once and stir the dish around, adding 1Tbsp of extra virgin olive oil along the way.
It's been 45 minutes so you should probably start cooking your shrimp. In your skillet, add 1Tbsp of olive oil and half of a squeezed lemon. Make sure the skillet is warm but not burning and add your 1.5 pounds of shrimp. Stir that shrimp around every 2 minutes or so, adding in 1 pinch of salt, 2 pinches of red pepper and 1 pinch of Sunny Spain. Once your shrimp are relatively warm, add them to your casserole dish. You my want to take the tails off before you add them, but if you're impatient like us, you'll take them off while you're eating. Keep the dish lid off and put the dish back in the oven.
Bake your dish for another 10-15 minutes. If you like a little bit of a crisp you can even broil your dish on low for an extra 5 minutes.
You're done! Eat away. We'll be honest, we added a sprinkle of parmesan at the end, but that depends how healthy you want your hump day to be.
Sincerely,
Quirky Shutter