I have got to say one of my most favorite items in the food world is garlic. I love it with meat, with pasta, with potatoes, with most everything (unless we’re talking dessert!).
Enjoy!
I’d like to share two recipes, courtesy of Rachael Ray, that are easy to fix, and are easily served together due to their common theme - garlic!
4 Minute Spicy Garlic Shrimp
Ingredients
2 tbsp extra virgin olive oil (EVOO), 2 turns of the pan
4 cloves of garlic, crushed away from skin
1/2 tsp crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails intact
2 tsp grill or steak seasoning blend (Montreal Seasoning by McCormick is best!)
1 lemon, jested and juiced
2 tbsp chopped parsley leaves (a handful)
Instructions
Heat a large skillet over medium high heat. Add EVOO, garlic, red pepper flakes and shrimp. Season with grill seasoning (you can also use course salt and fresh ground pepper) and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan.
Roast Potatoes with Rosemary (and GARLIC!)
Ingredients
2 pounds small potatoes (baby Yukon gold or red skins)
6 cloves garlic, cracked away from skin
2-3 tbsp EVOO (enough to just coat the potatoes)
2 tbsp fresh rosemary leaves, chopped
kosher salt and freshly ground pepper to taste
Instructions
Preheat oven to 500 degrees or highest setting.
Halve the potatoes and place on cookie sheet (I line mine with Reynolds Wrap Foil - makes for easier clean up!). Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt and pepper.
Place on lower rack of oven and roast 20-25 minutes, turning potatoes once (around 12 minutes). Continue roasting until golden and crisp at edges.
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