Shrimp with Lemon

Brownie Cookies
November 11, 2016
Bluebird’s Maple Crumb Cake
November 15, 2016

Shrimp with Lemon

We’ve all been there.

You’re over worked, over committed, and in the process, you’ve let yourself go. So you set out to lose a few pounds, or just eat out less, and you find a recipe online. You do the shopping for it and even lie to yourself by saying: “When I get home from work on Tuesday, I’m going to meal prep for the next few days, It’ll be easy. It’ll be great."

I swear it’s a set up every time. Tuesday comes and things fall apart. This time, however, I was able to get home by 7:45pm, feed the kid, have her bathed and even had room for a few minutes (literally 6 minutes) of playtime before I put her to bed at 8:45pm!

I know you don’t believe me.

You’re thinking: Either she’s Martha Stewart or she’s lying. Nobody could get home after a 10-hour day with a commute, meal prep lunch for the week, entertain and bathe a wearied 5-year-old, and have her in bed in a little over an hour.

However, you would be wrong; I did just that.

No, I don’t have a Nanny or a Husband.

I had the help of PaperChef and the Inspiration that comes with laziness.

This steamed shrimp recipe I picked out over the weekend called for:

INSTRUCTIONS

Place the garlic on a cutting board and sprinkle with salt. Using the side of a chef’s knife, smash the garlic, then press and drag the side of the knife back and forth over the garlic to create a paste. Place in a bowl and whisk in the olive oil, pimentón and pepper. Add the shrimp and lemon slices and toss to coat evenly.

Once you have evenly coated your shrimp. Open your PaperChef Parchment Bag and slowly pour the content from the bowl into the Parchment Bag.

After you have poured your seasoned shrimp into the Parchment Bag, place the bag on the countertop and proceed by clasping shut the opened end with your hands. Once you have closed the bag make three ½” folds sealing the Shrimp with Lemon goodness in the Parchment Bag.

Place your Parchment Bag on a baking sheet. Transfer the baking sheet to the oven. Turn the oven to 400ºF. Bake until the shrimp are cooked through, for about 10 minutes. Transfer the bag to a plate and carefully tear the bag open. Serve the shrimp immediately. Serves 4.

(Recipe Credit: William-Sonoma Kitchen)