This reciep posted last week, and I admit that it went to press completely unedited– no pictures, no commentary, nothing other than the recipe. I am updating it now because it really is SUCH a wonderful meal. I thought about taking the post down. I’ve never let anything publish on my blog that wasn’t written and edited before.
But this time I thought, “You know what, this is real life. Real time.” I.e. NO TIME! 🙂 And I let the article stay put. Now, a week later, I am showing up to add the appropriate photos, links, and this little blurb about my whoops!
This dinner was another Six O’clock Scramble* win? It was enjoyed by one and all. If I were to make it again, I might try it with the parmesan, as that would take it to a whole new delicious level. Beyond this dinner, thank you for reading, following, commenting, and supporting my little blog. I am still very much enjoying my tiny corner of the internet! Have a great Monday!!
XX, Megan
Ingredients:
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 1 lb. large shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined, thoroughly dried
- 1 Tbsp. minced garlic, (4 – 6 cloves)
- 1 cup cherry tomatoes, halved and seeded (poke out seeds with your thumb after halving)
- 1/4 tsp. salt, or to taste
- 1/8 tsp. black pepper, or to taste
- 3 Tbsp. fresh flat-leaf parsley, chopped, or use basil
- 2 Tbsp. grated Parmesan cheese (optional)
In a large heavy skillet, heat the butter and oil over medium heat. When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout. (Meanwhile, prepare the green beans, if you are serving them.)
Add the garlic, tomatoes, salt and pepper, and cook everything for 2 – 3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil), Parmesan cheese (optional), and toss until the shrimp and tomatoes are nicely coated. Serve immediately.
*The Six O’Clock Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.
PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.
Refined + Rugged 