Last night's dinner was alright. Something tasted off with the shrimp, and I'm thinking it was the thyme, but I am not quite sure. Couldn't quite put my finger on it. Robert just didn't like it that much because of the lemons (he doesn't like the taste of lemons), which I loved (the lemons... not that Robert didn't like it that much). It was pretty quick to make, which was nice.
Ingredients:
- 1/3 c. olive oil
- 1 lemon (skin the lemon using a cheese grater, cut half of the lemon in thin slices and the other half in wedges)
- 3-4 fresh thyme sprigs, leaves removed (I couldn't find any so I just used the leaves... maybe that's why it tasted off)
- salt
- pepper
- rice/pasta (I used the rice)
- 2 Tbsp. butter
- 1 pound fresh shrimp, tails off and deveined
- 5 cloves of garlic
Preheat the oven to 400 F°. Put the olive oil in an 8x8 glass pan. Add the lemon zest and the thyme sprigs. Season it with salt and pepper. Bake in oven for 10-12 minutes. Check every few minutes to make sure it isn't turning too brown. Pull out if it is. You can start cooking your pasta/rice while you wait. After 10-12 minutes, take the pan out and add the butter. Spread the butter around to let it melt. Add the shrimp, garlic, and thin slices of lemon (without squeezing them). Mix it all up to get the oil on the shrimp. Bake for another 8-10 minutes until the shrimp turn pink and they start to curl. Then you can serve it over your pasta/rice. You can also squeeze fresh lemon using the lemon wedges on top of your shrimp.
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