There is a time for involved, long-cooking, multi-dish recipes, and then there’s the time for a 30 minute main that can be made in two steps and served with any carby thing that makes you happy.
This is the second thing.
Whether you’re looking for something you can throw together on a weeknight or an easy special occasion meal for when dinner parties are a thing again, Baked Shrimp with Lemon & Garlic fits the bill. It’s light and refreshing, a snap to make and can be on your table in half an hour! Yesssss.
This is one of those dishes for which I almost always have the ingredients. My kitchen is always stocked with lemons, fresh garlic, onions, red pepper flakes, salt and olive oil, and I usually have parsley, too. Just add a couple of pounds of raw shrimp (I used frozen/thawed) and we’re ready to roll!
To make this bright and lemony main, begin by tossing the raw shrimp, minced garlic, thinly sliced onion, red pepper flakes, salt, olive oil, lemon zest and lemon juice in a casserole dish. Bake everything for 12-15 minutes at 375F, stirring every five minutes, until the shrimp are pink and opaque, and the thin strands of onion have lost their rigidity. Squeeze another lemon over the top, stir in a big handful of chopped fresh parsley and…um, well that’s it. Told you it was easy.
Serve Baked Shrimp with Lemon & Garlic over rice, orzo (or other pasta) or with crusty bread—anything to take advantage of all that lemony, garlicky oil! Oh, and a glass of something crisp and cold never hurt anything. Just saying.
Baked Shrimp with Lemon & Garlic
makes 4-6 servings
3 medium lemons, divided
2 pounds fresh or frozen (thawed) raw shrimp (I use 21-30 count)
4 cloves garlic, minced
1 small white or Spanish onion, very thinly sliced
1/2-1 teaspoon Kosher or sea salt, or to taste
1/4-1/2 teaspoon red pepper flakes
1/3 cup olive oil
1/4-1/3 cup chopped fresh parsley
For serving (optional):
sliced lemons
baguette or other crusty bread
cooked pasta
cooked rice
Preheat oven to 375F.
Zest and juice two lemons.
Combine lemon zest & juice, shrimp, garlic, onion, salt, red pepper flakes and olive oil in a casserole dish. Toss together until fully combined. Bake 12-15 minutes, gently stirring every 5 minutes, until all shrimp are pink and opaque.
Squeeze over remaining lemon and stir in parsley. Garnish with lemon slices, if desired. Serve with toasted baguette, pasta or rice.
Leftovers will keep covered in the refrigerator for up to 48 hours. Do not microwave leftovers, as it will drastically over cook the shrimp. Instead, reheat gently on the stove in a pan over medium-low heat.
These Little Lemon Pie Jars are are the best no-bake dessert I’ve had in quite some time. They’re cold, creamy and tangy, but not overly rich, and their single-serve presentation makes them ideal for any socially-distanced gathering during these hotter months.
Little Lemon Pie Jars are incredibly simple to make. The lemon filling is made with a fluffy combination of cream cheese, confectioner’s sugar, whipped cream, and my favorite 
Once the curd is made and cooled, the filling takes all of ten minutes to mix and spoon over the crust. Oooh, this crust. While the lemon filling is plenty sweet and refreshing on its own, the crust provides textural contrast and cuts the richness.
Simply mix up some graham cracker crumbs, confectioner’s sugar, a pinch of salt and melted butter until everything is lightly moistened, then press the mixture into the bottoms of eight small mason jars. It won’t set hard, instead staying a little on the crumbly side. Where this wouldn’t work particularly well for a traditional pie, it works like a dream here. I love that I can dig my spoon into the bottom of the jar and get a little crust in every bite.
You can garnish these little pies however you like or not at all. I’ve been saying some version of this a lot lately, but it’s the truth: we’re in a pandemic and there are no dessert rules. I dressed these pictured pie jars up with whipped cream, teensy lemon wedges and extra drizzles of lemon curd for their glamour shots, but I ate the leftovers plain out of the fridge and they were just as delicious. 
In keeping with social distancing, baking with what I have, considering what you might have, thinking up swaps, and trying to make something Easter-appropriate, I present to you this Almond Poppy Seed Coffee Cake. It’s made with the last of a container of sour cream I found in my fridge, poppy seeds leftover from 
As far as Easter goes, this is not my norm. This cake is not 
The cake is just my usual 
I skipped the traditional coffee cake crumble here because I felt like it was competing with the poppy seeds—too much crunch, ya know? Instead, I’ve taken the easy way out and topped this sucker with sliced almonds, put it in the oven and called it a day.
As with every recipe I’m posting right now, Almond Poppy Seed Coffee Cake has plenty of room for substitutions and swaps.
I am psyched for today’s recipe, y’all! This vegan Butternut Squash Chili is so good and good for you—perfect for the Super Bowl this weekend or any wintry night.
It’s made with loads of good stuff. We’re talking the standard onion, garlic and red bell pepper, of course, but also a whole butternut squash (duh), meaty mushrooms, and pinto beans. YUM!
I know that being Texan means I “shouldn’t” like beans in 
Small amounts of cinnamon and cocoa powder set this chili apart from the rest. They add a little nuance to the standard seasoning combination of chili powder, cumin, dried oregano, and cayenne. Minced chipotles in adobo are stirred in before serving for a touch of smoky heat.
Butternut Squash Chili requires a couple of long browning steps—you want maximum flavor from those onions and mushrooms—and a simmer, but comes together surprisingly quickly overall. The batch pictured clocked in at just under two hours, which gives you just enough time to whip up some 
As with most soupy, stewy things, this is a meal that will get better with time. It’s delicious the day it’s made, but is particularly spectacular after a day or two in the refrigerator. Basically, if you want to eat this while you watch the Super Bowl, make if Friday, Saturday or Sunday. Love a make-ahead main!
e2 bakes brooklyn 