This entire meal may be baked in the oven together at the same temperature. Just stagger placing the dishes in the oven according to their baking times.
Baked Stuffed Shrimp
2-3 servings. This recipe is easily doubled.
Ingredients
12 jumbo raw shrimp, peeled, deveined and tail-on
1 large scallion, minced
3 tablespoons mayonnaise
1 celery stalk, minced
Half a jalapeno pepper, minced
2 tablespoons breadcrumbs
1 slice finely chopped cooked bacon
3 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Lemon wedges for serving
Directions
Preheat to 375 degrees F. Line a rimmed baking sheet with foil.
Using a paring knife, cut along the outside curve of each shrimp, from the bottom of the neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.
For the stuffing
Combine scallions, mayonnaise, celery, jalapeno, breadcrumbs, bacon, salt and cayenne in a small bowl.
Spoon 1 teaspoon of stuffing onto each shrimp. Fold the tail over the filling and press gently.
Bake until the shrimp turn pink and the stuffing is warmed through, 10-12 minutes. Transfer to a serving platter and serve with lemon wedges.
Zucchini Au Gratin
Bechamel Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon black pepper
Au gratin
2 cups. shredded cheddar cheese
Kosher salt
Freshly ground black pepper
3 medium zucchini, about 2 lbs, sliced crosswise into 1/4” circles
1 shallot, minced
Bechamel sauce, recipe above
Directions
To make the Bechamel sauce
Melt butter in a heavy saucepan over moderately low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in the salt and pepper Remove from heat and cover the pan.
For the zucchini
Toss the zucchini slices with 1 teaspoon kosher salt in a large bowl or plastic bag. Pour into a large colander and let sit for at least 30 minutes. This will pull moisture from the zucchini so your casserole will not be watery. Dry the zucchini in a kitchen towel.
Preheat oven to 375°F and butter a medium casserole dish. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Season with pepper and pour about one-half of the cream mixture over the zucchini. Scatter the minced shallot over the zucchini and sprinkle with half the cheese.
Make another layer with the remaining zucchini slices and top with the sauce and cheese. Bake until bubbly and golden on top, 40 to 45 minutes.
Roasted Cherry Tomatoes
If you don’t have garlic-flavored oil, add two minced garlic cloves.
Ingredients
1 (10 oz) container cherry tomatoes, halved
2 tablespoons garlic-flavored olive oil
1/2 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
2-3 sprigs of fresh thyme
Directions
Preheat oven to 375°F.
In a medium baking dish, toss together tomatoes, olive oil, salt, and pepper.
Top with thyme sprigs.
Bake for 20-25 minutes, or until the tomatoes are soft and very fragrant.
OlverIndulgence
I never thought of using shrimp this way…but now I have to try! Thank you!
For the Love of Cooking
I love that you can bake the whole meal together. It looks healthy & delicious.
Dorothy's New Vintage Kitchen
It all looks delicious, and a meal prepared with ease in mind.
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