Who are you calling shrimp?

Last Friday’s dinner was one of the best in recent memory, and I’m not just saying that. I was able to make all of this in our kitchen while hosting ten Little Flowers and their moms for an All Saints Day party.

First I cleaned, trimmed and halved about a pound of Brussels sprouts. I placed them in a cast iron pan and tossed them with salt, pepper and olive oil. Then, frankly, I stashed the pan in the microwave for storage, because who wants Brussels sprouts stinking up the fridge?

Next I prepped that baked shrimp recipe that’s all over Pinterest but now Pinterest is saying the link is spammy. Boo. Anyway, it wasn’t my idea, but here’s what I did: spread one stick of room temperature butter in the bottom of a 9″x13″ pan; covered the butter with the slices three lemons; spread 2lbs thawed, peeled and cleaned shrimp on top of that (there was a keee-razy sale on frozen shrimp, cleaned, easy peel at the market a few weeks ago); then sprinkle a packet of dried Italian dressing mix on top of that. This I covered with aluminum foil and stashed in the fridge.

Next I entertained the girls and their moms. Thanks to our “craft mom” for the meeting, we made “spoon saints,” so easy even Second Shift of Kid could make one.

Then I preheated the oven to 350F. I put the sprouts in for 15 minutes. I then put the shrimp in the 350F oven with the Brussels sprouts and let them all bake for an additional 15 minutes. About ten minutes from showtime, I made up a batch of cous cous; had we had more time, I would’ve made pasta; had we need for gluten-free, I would’ve used rice. Throw the starch in with the shrimp and mix to coat. Serve all. The shrimp were so tender and flavorful. I am not a Brussels sprouts fan, but these were so good that I am looking for excuses to make them again.

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About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. In December 2020, look for her next book: The Broken Grown-Ups Guide to Joyful Family Life (Our Sunday Visitor), a book about parenting spirituality for survivors of family abuse and dysfunction. Find out more at erinmccolecupp.com .

One Response to Who are you calling shrimp?

  1. Thanks. I bought frozen, deveined shrimp on sale too and was planning on using it another way but I think I’ll use your recipe instead – it’s easier. I’ve got a full bag of quinoa so I’ll use that. I don’t have brussels sprouts but I have chard.

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