If you love shrimp, like I do, this can't be beat for a very quick DELISH dinner!ShrimpButterGarlicPepperBreadcrumbsEdamame, frozen******************************I used 2 pounds of shrimp and 1 stick of butter. I love garlic, so I used a good handful of cloves, maybe 6 or 8. Put on a couple cups of water to boil your edamame, if you are making some.Melt butter, and saute minced or smashed garlic. When garlic is softened, add shrimp. I used what I had, cooked shrimp with tails on. Feel free to use raw, cooked, whatever you have. Adjust butter and garlic to match the amount of shrimp you use. Cook till shrimp are hot and cooked through. Once shrimp is cooked, add enough breadcrumbs to thicken up the butter.Scoop the shrimp and breadcrumb mixture into a shallow dish to put in the oven. Spread the shrimp out even and sprinkle more breadcrumbs on top. I also sprinkle with pepper. Put in the oven at 400 degrees. To brown on top. It'll take 15-20 minutes. Edamame secret!!! I was not happy with how my edamame were either over cooked or under cooked. So, I asked at our favorite sushi place... The secret? Add frozen beans to boiling water, return to boiling.... TIME THEM! EXACTLY 5 Minutes, after return to boiling. Then drain. Perfect EVERY time! Drain edamame and sprinkle with salt. I prefer larger grained kosher or sea salt. Pull shrimp out of the oven. Enjoy!
Gather ingredients.
Thaw and Rinse your shrimp so you don't add all the water from the ice in the package.
Smash your garlic. LOTS of garlic! :)
See how much? :)
Garlic is sauteed.
Add shrimp.
Cook shrimp until hot and cooked. Mine were already cooked, so just enough cooking to heat them well.
Add breadcrumbs to thicken.
No more runny butter, all absorbed into breadcrumbs.
Scoop shrimp into a dish for the oven. I use my Pampered Chef stoneware. I love them, it keeps food warm after removing from the oven.
I sprinkle Panko on top because they are crunchier. You can use any breadcrumbs. Not too much, just enough to crisp up the top.
Pepper... OK, so I pepper everything. Maybe not ice cream. LOL!
Into the oven...
Add edamame to boiling water.
Leave shrimp in oven till edamame are done, if they aren't ready at the same time. Just keep an eye on it. Shrimp are done. Bubbly and yummy. A little browned around the edges. :)
Edamame are tender. Drain and sprinkle with salt.
See the salt?
Grab your fork! Actually, This is a finger food meal! Edamame is finger food and the shrimp have tails, so fingers there too. YUM!
Flowers on the table. My Camellias are blooming. :)
This is SO simple. My kids LOVE homemade dumplings. Quick and easy and on the table! If you choose, you can roll them out and make noodles, but dumplings are just as tasty and twice as fast! 3 cups flour1 1/2 cups milk2 eggsExtra flour, just in case*****************************************Make a well in your flour, add eggs. With fork at the ready, add 1/2 cup milk at a time, stirring quickly with fork to mix. Start stirring in the center, pulling more flour from the outside of well as the milk gets mixed in. When it gets stiff, add another 1/2 cup milk, repeating the stirring until all flour is pulled into dough. At this point, decide whether you want dumplings or noodles. Dumplings need a dough that is still pourable, stiff, but pourable. Not runny. Check the pictures. If you want noodles, dump the dough into a nice pile of flour on the counter and knead the dough until it picks up enough flour to be play-doh-ish. Soft, flexible and yet dry enough that it doesn't stick to your hands and can be rolled out with a rolling pin.
Measure out flour into bowl.
Make a well and break eggs into the center.
Stir eggs and milk in the well, not stiring out to the edges of flour. Allow the flour to come into the mix as it sticks to the wet mixture.
Stir till it gets thick, then add more milk.
Still have flour on the outside, needs more milk.
It's looking dry, add more milk. You'll use the whole 1.5 cups of milk.
Okay, all the milk has been added. Can you see that it's stretchy and flexible, pourable still. Not dry, not runny. It's quite sticky at this point. Good for dumplings, but not noodles.
To make cut noodles, I've taken about 1/3 of the mixture and plopped it onto the counter on a pile of flour, maybe 1/2 cup of flour.
Put flour on top so it doesn't stick to your hands.
OK, explaining how to knead without movement is tough. I'll try to make it clear. Pat it flat and grab one side, folding over onto itself. Repeat over and over. As you go, it'll incorporate the flour you've got on the counter and on top. Add flour as needed so it doesn't stick all over your hands.
Pat flat, fold over.
Can you see how it's getting larger as it picks up the flour? It's also getting stiffer, can you tell the difference?
I've done this about a dozen times now. It's getting to be a nice soft dough, totally workable.
Ready to roll. It's a beautiful soft dough. Not sticky. But keep the flour handy.
Once it's not sticky anymore, you can roll it out on a well floured counter. The thickness is up to you. They will expand as they cook, so roll out to about 1/2 the thickness you want your finished noodles to be.
Turn the dough over now and then, unsticking it from the counter. Spread flour underneath every time you flip it over.
And again...
Keep going.
The entire recipe would be unwieldy. Remember, this is only about 1/3 of the bowl full of dough.Don't take out more than you can manage at once.
A trick I remember my mother using to make noodles. In order to cut fairly even noodles, roll up the dough, like a jellyroll.
Slice pinwheels of the roll.
Unroll the pinwheels into noodles. If you feel like you over-floured the dough, thinking that it was going to stick to itself as you rolled it, just shake them around a bit, the flour will fall off.
Scoop them up on your knife and deliver them to boiling water. This is also how I carry them to a drying rack, if that's what I want to do. You can make your noodles earlier in the day, lay them over a drying rack, or just shake them up around on the kitchen counter and let them dry there, OR you can gently lay them out on a plate and store them in the fridge till cooking time. They can also be frozen for another day. Loosely roll them into a bird's nest and into the freezer they go.
OK, if you don't want to go through the effort to roll out noodles... Pour the dough into boiling water for almost instant dumplings. This is actually the way my kids prefer. More chewable... Not as delicate as the noodle.
I tilt the bowl to allow the dough to pour over the edge oh-so-slightly. Then I cut it off with a butter knife that has been heated quickly in the boiling water. That way the dough won't stick to the knife so much.
Slice off sliding dough. When you get practiced at this, you can actually carry the sliced off dough to the water rather than allowing it to belly-flop into the boiling water. Do be careful not to splash yourself. Keep as close to the water as you can so you don't splash too much.
See how I direct where it enters the water? I watch to not land every slice onto the last one. Disperse the dough around the pot. Every once in a while, stir it up a bit. The half cooked ones will rise to the top and make room on the bottom for the new arrivals. That way they don't all stick together in the pot.
Keep going until all the dough is in the pot. Watch so you don't overfill the pot. I'd rather you used a ridiculously large pot than have it boil over mid-cook. Remember, they do expand. By double!
Delivering dough to the top of the water. If your knife is hot from dipping into the water, which I do in between every slice, the dough won't stick. It slides right off into the water.
Noodles only. If you are cooking noodles, they cook in only a few minutes.
Noodles and dumplings. Dumplings take a few extra minutes to cook, they are thicker. If you are wondering if they are done, grab the thickest one you can find and cut it open and look inside. You should not see anything wet and doughy.
Dumplings and Brats for dinner.
