In this wild chapter in our lives, where time appears to be one of the only things we have going for us, we still seem to be running short of it somehow. Between work, homeschooling, parenting, adulting, keeping the house organized and clean (what does that MEAN anymore?!?!) and trying not to murder eachother, the struggle can be real to throw together a yummy, fast and healthy meal. Enter stage left??? The easiest shrimp you'll ever make and is now a weekly staple on our menu lineup. It takes minutes (literally) is moist as heck, and won't bulge your waistline.
I served this with some simple home-made slaw (cabbage + low fat mayo + fresh lemon juice + salt + pepper) and fresh tomato wedges, but a more hearty counterpart would be cilantro rice and asparagus with a fresh lemon wedge.
The perfect pairing would be anything white and crisp really, especially Santa Margherita's Pinot Grigio or Alexana's Pinot Gris. However, we have a beautiful Sancerre by Hubert Brochard that would compliment this dish nicely and help to balance out the garlic. You can get these all at MARKET, and we have a ton of other yummy whites (reds and bubbles too) and will deliver to your front door, or you can do curbside pickup. We would LOVE to chat and help you with your order! I LOVE TO TALK ABOUT WINE :)
We are now online, and you can view our champagne & wine list here and place an order without really having to cause a fuss: https://marketverobeach.com/collections/shop-champagne-wine. Opt for delivery or curbside pickup at checkout. Or scroll down for an updated at-a-glance list. We deliver daily, and will get you anything that tickles your fancy if you don't see what you love on our list. And, if you didn't know-we price match with competitors in town.
We hope you love this easy, super yummy dish as much as we do, and you play around with the ingredients and put your own twist on it! (Think scallions or shallots, parmesan, cilantro, red pepper flakes, chili-lime glaze...the possibilities are endless!) I have been getting some super fun texts with photos of your masterpiece, so please go to our social media page and tag us in your dish pics at @shopmarketvb for IG or here for Market's Facebook!!
Sayre's Super Quick Garlic Baked Shrimp
Cook Time: 5-8 Minutes
Overall Time: 10 Minutes or Less
- 1 Bottle of your favorite light, crisp white wine, iced down (I recommend Santa Margherita Pinot Grigio, Alexana's Pinot Gris or our Hubert Brochard Sancerre)
- 1 Wine Glass
- 1 Pound of shrimp, peeled and deveined (fresh if you can get it)
- Juice from two lemons
- Whole head of garlic, pressed or chopped
- 2 Tbsp of Olive Oil
- Lemon Wedges for garnish
Take shrimp out of fridge 15-20 minutes prior to baking to bring to room temperature. Preheat oven to 400 degrees.
Prior to officially cooking, ice down the wine. Nobody (and I mean NOBODY) likes room temperature white wine. It should be super, ice cold. Prior to preparing to cook, open said bottle of wine. Pour one large glass. Take a sip. Take several sips. Relax. Breathe (you, not the wine). Enjoy the wine. Turn on some good-vibes only music.
Layer shrimp on a cookie tin lightly drizzled with oil (can use a pyrex dish if you would like) and space out so heat can evenly flow between the pieces. Hint-don't overcrowd!! Take another decent sip of wine. Hey, you are quarantined, take two.
Drizzle marinade evenly over the shrimps (yes...shrimps) and use a small spoon to pick up the garlicky bits and place back on top.
Bake for 5-8 minutes (depending on the size of the shrimp). You want the shrimp to be cooked, but still a little translucent, because they will still rise in temperature when you take them out of the oven. Shrimp overcooks easily so just be mindful and keep an eye on them. The magic number for me seems to always be 6-6.5 minutes.
Serve with roasted asparagus and wedges of lemon, buttered crostini or some yummy cilantro rice.
Enjoy & Cin Cin!
With its straw yellow color, clean intense aroma, and dry golden apple taste, our signature Pinot Grigio is full of authentic, flavorful personality. A clean, lovely aperitif to start any food occasion. It goes wonderfully with fresh cheeses, seafood, pasta, and rice dishes, as well as white meats and soufflés.
Info, Profile & Tasting notes of Alexana Pinot Gris are:
This double, hand-sorted wine is cold fermented and has nose of apple, pear and fig. The palate is fresh and vibrant with a weighty core and rounded finish.
Info, Profile & Tasting notes of Hubert Brochard Sancerre are:
Sancerre, Loire, France- Sancerre, Loire - This Sauvignon Blanc is full of zesty grapefruit flavors that mingle with crisp pear and mineral. Floral and elegant, dry & fruity- grown on 3 soils of clay, limestone and flint. All of the flavors are wonderfully balanced by ample acidity making this perfect for most seafood and chicken dishes.