Garlic Shrimp with Chili

by Cate on August 6, 2005

One of the many reasons why we like where we live so much is because this is how Nicholas can spend a lazy summer afternoon:

The Husband will take him down to our beach while I’m making dinner, which is perfect. I get a little peace-and-quiet to get dinner ready, and Nicholas gets to practice swimming. Can’t get better than that! And given this heatwave we’re in the grips of AGAIN, it’s a nice way to spend some time.

Dinner tonight was nice, delicious and simple. We had Garlic Shrimp with Chili, a Donna Hay recipe. It made a really great buttery sauce, which was perfect for mopping up with bread.

We also had Avocado & Bacon sandwiches. The first time we had this sandwich was at a little dive restaurant in Bermuda, when we went on a cruise years ago. We’d run down to the restaurant every day the ship was docked and grab some of the sandwiches for lunch. On the last day, we took a couple extra sandwiches back to the ship to feast on happily. Deliciously simple. We actually just booked a vacation to go back to Bermuda in November and I CANNOT WAIT. It’s been about 10 years since we’ve been, and nearly as long since we had a “real” vacation. Again, a cruise … I think Nicholas will have a blast, especially given how much he likes the beach.

For dessert tonight, I made some Mock Mexican Fried Ice Cream. Scoop some vanilla bean ice cream (love Breyers!) in a bowl and top with crushed frosted flakes, a drizzle of honey and a maraschino cherry. Can’t get simpler than that and it’s a nice way to end the day.

Going to a BBQ tomorrow night … tune in tomorrow to find out what I’m bringing. I’d tell you now, except I don’t even know! Until then…

Garlic Shrimp with Chili
5-1/4 oz butter (about a stick and a 1/4)
5 garlic cloves, crushed
1-1/2 teaspoons crushed red pepper or chili flakes
1 teaspoon sea salt
40 medium shrimp, raw
lemon wedges to serve
crusty bread to serve

Heat a large frying pan over high heat. Add the butter, garlic, crushed red pepper and salt and cook for 1 minute. Add the shrimp and cook for 2-3 minutes or until cooked through. Place the shrimp in individual bowls. Serve with lemon wedges and crusty bread. Serves 8 (ha!)

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{ 3 comments… read them below or add one }

Anonymous August 6, 2005 at 1:20 am

You learn something every day:-)

Cheese Cakes


Stephanie August 6, 2005 at 6:20 pm

I love doing sandwiches of avocado, veggie ham and veggie bacon on our grill pan; it’s so simple yet so fantastic. Mmm…I’ll see if there’s any avocado left after tomorrow’s sushi!


Punky August 7, 2005 at 12:24 am

That shrimp is so on my list as soon as shrimp is on sale again. It looks wonderful.


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