Quick Baked Shrimp in Butter Garlic Lemon Sauce
Weekday nights can be crazy. Everyone is running around or running late. And everyone is tired. I know there are lots of afternoons I run out of steam to cook dinner, but I still cook. Cooking at home is better for your waistline and your wallet as I like to say.
That’s where quick baked shrimp in butter garlic lemon sauce comes into the picture. It is a dump and bake meal. Thaw the shrimp, melt the butter, then combine the rest of the ingredients in an oven-safe baking dish and in 20 minutes you have a dinner. You can serve it with pasta, side salad, and/or crusty bread. The sauce is wonderful and very flavorful. Perfect actually for dipping crusty bread in to sop up the sauce. That is my favorite part.
Baked Shrimp in Butter Garlic Lemon Sauce Recipe
- 1 pound medium to large shrimp, peeled and deveined
- 1/4 cup fresh lemon juice or juice of one large lemon
- 2 tablespoons butter, melted
- 1 – 1 1/2 tablespoons minced garlic
- 1 teaspoon Worcestershire sauce
- 3/4 to 1 teaspoon lemon-pepper seasoning
- 1/8 to 1/4 teaspoon ground red pepper based on heat level
- Pinch of salt
- Chopped fresh parsley
- Preheat oven to 425°F.
- Arrange shrimp in a single layer in an oven-proof dish coated with butter, oil, or cooking spray.
- Combine lemon juice and next 5 ingredients; pour over shrimp.
- Bake 10-15 minutes or until shrimp are done.
- Sprinkle parsley over shrimp
Completely Cheesy Slowcooker Vegetarian Spinach Lasagna
Lactose intolerance folks it maybe advised to look away in regards to this very cheesy spinach lasagna. Unless you wish to torture yourself with a recipe with four different cheeses. It is hard to resist the dairy goodness in this one.
An amazingly simple vegetarian slow cooker meal for anytime of year. It is really a dump and go… OK not exactly dump, but layer and go recipe. If you are the industrious type then you can make your own tomato sauce; however, sauce out of the jar is OK. I use Rao’s. It is the really big jar since there is nothing worst with lasagna is to have dry lasagna. And of course uncooked noodles. Not that you will have that issue with it being in the slow cooker for 4-8 hours. I am a cheese addict so the more cheese the better and the cheese in this recipe is very generous.
While meat lasagna tends to be heavy, this spinach lasagna is very light. If you wanted more veggies, then I would saute them first to soften then add to the cheese mixture. Veggie lasagna coming out of the slow cooker does sound rather nice.
Just a reminder, this will feed a crowd. It is a lot of food. Either throw a party adding a salad and bread or expect to enjoy this everyday for lunch for two weeks. Not that that is a bad thing mind you.
Looking for more slow cooker meals? I have a whole section on that.
Slowcooker Vegetarian Spinach Lasagna Recipe
- 4-6 cups tomato sauce
- 12 to 15 no boil lasagna noodles
- 1 32-ounces container light ricotta cheese
- 1 cup crumbled feta cheese
- 2 tablespoons minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 2 eggs, lightly beaten
- 5-ounces container fresh baby spinach
- 3 cups low-moisture part-skim mozzarella cheese, shredded
- 1/2 cup shredded Parmesan Cheese
- Spray the inside of the crock pot with cooking spray.
- In a large mixing bowl, combine ricotta cheese, feta cheese, salt, pepper, chopped garlic, oregano, parsley and eggs; mix until thoroughly combined then add the spinach making sure it is mixed well.
- Spread tomato sauce on the bottom of the pot.
- Arrange a layer of the noodles over the sauce.
- Spread 1/3 of the ricotta mixture over the pasta.
- Sprinkle a layer of mozzarella and 1/3 of the parmesan cheese over the ricotta mixture.
- Top with a cup of tomato sauce.
- Repeat these layers until all the ingredients have been used up .
- Top the lasagna with a layer of lasagna noodles covered with tomato sauce and sprinkled with mozzarella and parmesan cheese.
- Cover and cook on HIGH for 3-1/2 to 4 hours or LOW for 6 to 8 hours.
- Turn off the crock pot and let stand 30-45 minutes, or until all the liquid is absorbed.
Really Addictive Salsa
This is seriously addictive salsa. No joke. And that is OK. Nothing beats fresh salsa. If I am not bringing a dessert to a party then I am bringing it. I believe I would be disinvited if I did not bring it. My family is addicted to this recipe. I am pretty sure they could eat this daily it is so good. In fact one family who will remain nameless could drink the liquid. There is no shame in that.
The recipe is so easy. And it is done in less than fifteen minutes. No excuse to ever buy the jarred stuff again. Or even the “fresh” ones in the refrigerator case.
Seven ingredients. That is it. Fresh and simple ingredients.
It can be served with tortilla chips or Fish Tacos.
Addictive Salsa Recipe
- 4-6 plum tomatoes, diced small
- 1 bunch of cilantro, chopped small
- 1 Jalapeño pepper, chopped small
- 1/2 white onion, chopped small
- 2 tablespoons minced garlic
- 1 lime, juiced
- 1 teaspoon Kosher salt
- Mix all ingredients together.
- Let sit for 30 minutes at room temp and stirring a couple times.
Simple and Tasty Slow Cooker Butter Chicken
This recipe of slow cooker butter chicken has become a staple in our house when we fancy an Indian curry meal. It is simple and tasty. And it is good enough to serve to company.
In fact, that is what I served recently. We were having a gathering of twelve for dinner at our house to celebrate my son’s birthday. What to cook to feed a crowd of foodies? And is not going to exhaust me in the process? We had a mix of meat lovers and vegetarians. Indian food was the answer. It is an excellent choice. To add to the meal, how about trying, Quick Vegetarian Cauliflower Chickpea Curry.
Slow Cooker Butter Chicken Recipe
Slow Cooker Butter Chicken
- 2 tbsp olive oil
- 5 boneless, skinless chicken breasts, cut into bite sized chunks
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp garam masala
- 1 tbsp curry powder
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 6 oz can tomato paste
- 1/2 cup plain yogurt
- 1 cup coconut milk
- 2 tsp granulated sugar
- Heat olive oil over medium-hight heat.
- Brown chicken on all sides in batches, about 2 minutes. Once browned, remove chicken to slow cooker.
- Cook onions until soft.
- Add garlic, garam masala, curry powder, turmeric, ginger and salt cooking for another minute.
- Add onion and garlic to slow cooker.
- In a large bowl, whisk together tomato paste, yogurt, coconut milk and sugar.
- Pour coconut milk mixture over chicken and onions.
- Cook for 5-6 hours over low heat.