Another Inspired Shrimp Dinner!

Baked Shrimp Scampi with Roasted Broccoli and Potato.

I love shrimp for dinner. It is easy and healthy inspired dish. Shrimp has an impressive nutrition profile. It is quite low in calories, providing only 84 calories in a 3-ounce (85-gram) serving, and is very low in carbs. Approximately 90% of the calories in shrimp come from protein, and the rest come from fat. It is perfect and delicious, I always have a bag of frozen jumbo easy to peel and deveined shrimp in the freezer for a quick inspired dinner. This easy version of Shrimp Scampi is so simple, easy to make and quickly bakes in the oven. It takes longer to bake the potato and roast the broccoli... LOL. Tip: If you are making this dish for a dinner party or family celebration you can make it ahead of time and just pop it into a preheated oven when you are ready. Express Your Love Through Your Food!

Ingredients

One bag (one pound) of jumbo or extra large Frozen Shrimp thawed and peeled

(I use the whole bag to feed 4 or have leftovers)

4 cloves Garlic minced

2 tablespoons Capers drained

1 teaspoon Salt divided

1/4 teaspoon ground Pepper divided

3+ tablespoons of Olive Oil

1/4 cup butter

2 tablespoons chopped fresh Parsley

1/2 Fresh Lemon juice only

Lemon slices for garnish

Pinch Red Pepper flakes

2/3 cup Panko Bread Crumbs

Instructions

Preheat oven to 400F degrees

Prepare Shrimp:

Thaw shrimp in a glass Pyrex dish. It is better than thawing in water which tends to water down the taste. Once thawed peel the shrimp and remove tails, pat dry with paper towels.

Peel, slice and mince fresh garlic. Toss the shrimp with 2 tablespoons of olive oil, minced garlic, capers, 1/2 the parsley, 1/2 the pepper and juice of half a lemon. Set aside while you make the delicious topping.

Scampi Topping:

In a medium microwave-safe bowl, melt the butter in the microwave. Add remaining olive oil, a generous squeeze lemon juice, salt, pepper, remaining parsley and stir until combined. Add the panko and stir until evenly moistened. If the panko mixture seems too dry add more olive oil. Taste for salt. Sprinkle the panko mixture evenly over the shrimp.

Bake:

Bake for 10 to 12 minutes, until hot and bubbly and the shrimp is just barely cooked through.

Turn on the broiler and broil until the breadcrumbs are crisp and golden (DO NOT WALK AWAY). This will take less than 1 minute or two. Serve hot with lemon wedges and your favorite side dishes. Expressing You Love Through Your Food!!! Enjoy! #myinspiredrecipes #shrimp #shrimpscampi #bakedshrimp #easyshrimpdinner

The Perfect Hard Boiled Egg...

There is nothing more versatile than a well cooked hard boiled egg. Plain as a snack, cut into quarters and added to a salad, or made into a delicious egg salad sandwich. Here is a simple no fail way to cook hard boiled eggs.

INGREDIENTS

6 Fresh Eggs

Pot with lid

Water

1/2 Tsp. Salt

Splash of White Vinegar

Prepared bowl of Ice Water

INSTRUCTIONS

Place eggs in the pot and fill with water to cover eggs by one inch.

Add vinegar and salt to the pot.

Turn the heat to high and bring to a rolling boil.

Turn off the heat, cover and let the pot sit on the burner for 10 -12 minutes.

After cooking gently place the eggs into the ice water bath.

Once completely cooled remove the eggs.

Peel and enjoy in your favorite dish.

Express Your Love Through Food!!! ENJOY! #myinspiredrecipes #perfectegg #hardboiledeggs

A Simple Weeknight Chicken, With Prosciutto, Lemon and Sage.. So Delicious!

I always have individually wrapped Chicken Breast Fillets in my freezer. These chicken breasts come in 4oz portions, the perfect serving. I wanted to make a simple chicken dinner that was as easy as it was delicious. I looked at what else was in my pantry and refrigerator and found everything I need to make Chicken Breasts wrapped in Prosciutto seasoned with Sage and Lemon. I paired the chicken with sautéed spinach and grape tomatoes... It was delicious! This also makes an awesome entree for a dinner party or family celebration.

INGREDIENTS

2 to 4 pieces organic boneless chicken breast fillets

4 Garlic cloves sliced

1/2 Teaspoon of Pink Himalayan salt

1/4 Teaspoon of Ground Pepper

6 - 8 Fresh Sage leaves

2 - 4 Thin Slices of Prosciutto

1 Lemon (1/2 sliced into thin rounds)

Two Tablespoons of Capers (drained)

1/2 Pint of Grape Tomatoes

1/4 Cup of Flour

Toothpicks or skewers

Two Tablespoons Olive Oil

Two large pats of butter melted

INSTRUCTIONS

Thaw chicken breasts, rinse under cold water and pat dry with paper towels.

Salt and Pepper the both sides of the chicken, then wrap the chicken with a slice of prosciutto and skewer the sage leaves in place.

Dredge the chicken in flour and place one thin slice of lemon on each breast and set aside.

Heat a sauté pan over medium heat, add butter and oil.

Once hot add chicken with the sage/lemon side down.

Add garlic, a few sage leaves if you have any left over and sauté until chicken is nicely browned on the one side. Do not burn the garlic. If it is cooking to fast remove it and add it back in later.

Lower heat and turn over chicken and continue to cook the other side.

(Note: add more butter or oil if needed)

Add capers and juice of 1/2 lemon. Just before done add tomatoes and cook for a few minutes longer.

Serve with your choice of vegetables. I served with sautéed spinach. Plate and pour pan sauce over chicken and spinach.

Express Your Love Through Food!!! ENJOY! #sautechicken #weeknightchicken #chickenprosciutto #simplemoistchicken #chickensaltimbocca #chickenlemonsage