Tag Archives: dinner party

Baked Shrimp with Lemon & Garlic

Baked Shrimp with Lemon & GarlicThere 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.Baked Shrimp with Lemon & GarlicWhether 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.Baked Shrimp with Lemon & GarlicBaked Shrimp with Lemon & GarlicBaked Shrimp with Lemon & GarlicThis 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.Baked Shrimp with Lemon & GarlicServe 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

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.

Baked Shrimp with Lemon & GarlicBaked Shrimp with Lemon & GarlicBaked Shrimp with Lemon & Garlic

Chicken with Lemon & Olives

Chicken with Lemon & OlivesUnsurprisingly, the way to my heart is through my stomach. I mean, I’m a food blogger–of course it is.

To get specific though, it’s through salty, briny, acidic foods. Dessert is a wonderful thing, but I will happily destroy a jar of pickles or smear dijon mustard on everything or give you a tour of my salt collection (nerd alert!) any day of the week. And then I will make you a batch of cookies, because of course I will. But that’s a post for another day.Chicken with Lemon & OlivesToday, we’re talking about Chicken with Lemon & Olives, which is a dream dinner for someone like me. It’s got crispy-skinned chicken thighs, briny roasted olives and a garlicky, herby, dijon-spiked lemon sauce, so…yeah, um, hi. Sign me up.Chicken with Lemon & OlivesChicken with Lemon & OlivesChicken with Lemon & OlivesThis dish, y’all. It’s so delicious. The sauce is tangy and acidic from the lemon and mustard, and rich (but not overly so) from the chicken and olive oil. And the olives—ohhhh, the olives. They’re cracked open before cooking so that all that tangy, schmaltzy sauce gets in there and gets a little briny and…well, it’s very good.Chicken with Lemon & OlivesSpeaking of olives, I prefer to make this with castelveltranos because they’re my favorite. More of a kalamata person? Want to try a mix? Do what makes you happy. I used olives that still have their pits because, frankly, they always taste better. If you want to use pitted olives though, I won’t stop you. Just make sure to skip the step when you give them a thwack with the bottom of a cast iron skillet—nobody wants to clean that mess.Chicken with Lemon & OlivesI should note that the sauce stays on the thin side. If you’d like it to be thicker, you can reduce the amount of stock a bit when you pour it in, or remove the chicken, etc., and thicken it with a cornstarch slurry after roasting. Truly, the consistency of the sauce was the only thing I had reservations about during testing, but I like it as written. It nestles perfectly into a pile of polenta or mashed potatoes. Next time I’m going to try serving it with slices of toasted baguette.Chicken with Lemon & OlivesCan we discuss how absurdly beautiful this is? I love the golden chicken in contrast with the vibrant olives and roasted lemon wedges. This is definitely one of those mains that works as well for a dinner party as it does for a weeknight. And on that note, if you’re having a dinner party and making this, please invite me.Chicken with Lemon & Olives

Chicken with Lemon & Olives
makes 6-8 servings

2 cups olives (with pits), brine discarded (I used castelveltrano)
8 chicken thighs
1/2-3/4 teaspoon Kosher or sea salt, divided
2 tablespoons olive oil, divided
2-3 lemons, divided
6-8 cloves garlic, minced
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1/2-1 teaspoon red pepper flakes (based on preference)
2 teaspoons dijon mustard
1 cup chicken stock
polenta or mashed potatoes, for serving
chopped parsley, for garnish (optional)

Preheat oven to 450F. Grease a large casserole dish or 9×13-inch pan. Set aside.

Crack olives. On a sturdy surface, sandwich olives between two pieces of parchment. Use a heavy object (bottom of a cast iron skillet, meat tenderizer, large can) to give them a few whacks to crack the skin open a bit. You may also use a sharp knife to lightly score each olive.

Blot chicken thighs with paper towels to remove excess moisture. Drizzle 1 tablespoon of olive oil over the chicken and season with 1/2 teaspoon of salt. Use your hands to lightly and quickly massage oil and salt into the meat for even distribution.

Heat a skillet over medium-high heat. Working in batches (unless your pan is giant), place chicken thighs in the pan skin-side-down and cook until golden, about 5 minutes. Remove to a plate.

Meanwhile, juice 1-2 lemons, until you have 1/4 cup fresh lemon juice. Slice remaining lemon into 8 wedges. Set aside.

Reduce heat to medium. Discard all but 2 tablespoons of rendered fat. Add garlic, thyme and rosemary, and saute until fragrant (about 1 minute). Stir in red pepper flakes and mustard, followed by stock. Simmer 5 minutes. Remove from heat. Add lemon juice and a pinch of salt.

Pour sauce into prepared dish. Place chicken in a single layer over the top. Arrange olives around chicken and tuck lemon wedges in between. Drizzle with remaining tablespoon olive oil. Bake 45-50 minutes, until chicken is cooked through.

Let cool a few minutes until bubbling stops. Serve over polenta or mashed potatoes with a sprinkle of chopped fresh parsley, if desired.

Leftovers will keep in an airtight container in the refrigerator for up to four days.Chicken with Lemon & OlivesChicken with Lemon & OlivesChicken with Lemon & Olives