This is not a cookbook review. I read through some recent posts and decided that I am still too angry with Cooks Illustrated to give them a fair shake, and I haven't made any actual entrees from Ellie Krieger's cookbook.
So I decided to spend a week cooking out of The Food You Crave, then try a few more Best Light Recipe things, and then you'll get your review. Girl Scout's honor.
But FIRST, I had to make this shrimp recipe. Because shrimp was on sale. And because we had a french loaf going unused. And because it is heaven.
It will change your life.
Here it is:
New Orleans Style Shrimp
serves 4 (I've halved the recipe in photos)
prep/cook time: 1 hour
3 T. Worchestershire sauce
2 T. fresh Lemon Juice
1 T. Olive Oil
2 tsp. chopped fresh Rosemary
2 tsp. chopped Garlic
1/2 tsp. Hot Sauce
1/4 tsp. Black Pepper
pinch Red Pepper Flakes
2 lb. large peeled and de-veined Shrimp
2 Lemons, 1/4" slices
4 tsp. Butter, divided
Combine everything but last three ingredients in a large zip-top back, squish ingredients around in bag until well mixed, refrigerate for 30 minutes. Preheat oven to 425F.
Make little cups out of four (12" x 12" ish) squares of aluminum foil. Place in baking dish/pan.
Unfold packets carefully. Swoon.