Pardon for the hiatus, I just wasn't doing much interesting in the kitchen while trying to get the garden in.

However, the other day, I ran into some heavily-discounted snow crab and made several dishes to go with it, so a few weeks' food Friday posts are born!

Today's is adapted from Cooking Classy.

Baked Garlic Lemon Shrimp

I started with a 2 lb bag of thawed, raw shrimp. These still had the shells on, though were already deveined. Shelling them was the most tedious part of the task.

Now, for the "sauce" - which wasn't very saucelike, but that's okay.

Hive account@wolfspirit cut up some fermented garlic I had in the cupboard. (I actually don't use up fresh garlic fast enough, so fermented keeps better. It's also soft and easy to cut.)

She also cut up a couple of quarters of preserved lemons, also nice and soft.

These went into the pan with half a stick of butter (about 4 Tablespoons.)

We melted the butter over low heat and let the ingredients warm together to infuse the butter with garlic and lemon. (The "after" picture there was too blurry to use.)

We poured the sauce over the shrimp and sprinkled it with dried parsley. Then we put it in a 350F oven for 9-13 minutes until the shrimp was pink and cooked through.

It was served as below - and is a definite win for us. The lemon and garlic imparted good flavor to the shrimp without becoming overpowering.

In future posts, I'll show you how I made the catfish nuggets, the tartar sauce and even the sauerkraut. The crab was already cooked, so simply warmed.

This is my entry for this week's Hive account@foodfightfriday challenge.

Recipe Cards

Feel free to print and save these for home use.

Note: All photos are mine - Nikon D7200.

Two of my kitchen witches. One hung in my grandmother's kitchen as long as I can remember, so I have mine - adding a certain magickal spice to my cooking, presumably...
My grandmother's now lives in my mother's kitchen.

Previous recipes in Lori's Cookbook

Holidays (Christmas, Thanksgiving, etc.)

Cranana-Chumpkin Bread
Cranberry-Berry Sauce (canning too)
Cranberry Juice Drink
Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Drop Sugar Cookies - Christmas, Valentines, whatever you like!
Gravlax (Swedish Marinated Salmon)

Breakfasts

Basic French Toast
Buttermilk Pancakes - including low-carb and grain-free options.

Appetizers

Gravlax (Swedish Marinated Salmon)
Marinated Olives & Nuts

Easy Suppers

Dirty Mac & Cheese
Italian Meatballs
Simple Cheeseburgers
Sloppy Joes
Spaghetti and Meatballs
Spanish Rice

Main Courses

Battered & Fried Prawns & Zukes
Fathead Stromboli
Garlic Curry Baked Drumsticks
Keto Fried Seafood

Drinks

Cranberry Juice Drink

Side Dishes

Turmeric Rice
Garlic-Herb Bread

Breads

Baking Powder Biscuits
Cranana-Chumpkin Bread
Nearly No Carb Keto Bread - demo only, follow the link to the recipe. (grain free)
No-Knead Bread
Fathead Dough - a grain free substitute for many bread situations!

Sweet Snacks

Almond Flour Snickerdoodles
Brownies with Chocolate Ganache - made into a great birthday cake!
Drop Sugar Cookies
Oatmeal Chocolate Chip Cookies

Sauces & Dips

Spaghetti Sauce
Basic Salsa
Garlic-Herb Butter
Guacamole Salsa
Creamy Guacamole
Avocado Salsa

Food as Medicine

Egg Drop Soup

Desserts

Cranberry Swirl Cheesecake
Crustless Pumpkin Pie
Dobos Torte
Peach Cornmeal Cobbler
Peach Crisp
Tapioca Pudding

DIY Ingredients

Buttermilk

Canning

Rebel Canning - a general guide about what I do, and why I don't always follow USDA guidelines.
Cranberry-Berry Sauce
Cranberry Juice Drink
Meatballs and Spaghetti Sauce
Rice Pudding

Lori Svensen
author/designer at A'mara Books
photographer/graphic artist for Viking Visual
(Buy my work at RedBubble, TeePublic, PicFair and DeviantArt.)
verified author on Goodreads
(Buy my books at Books2Read and at LBRY)
find me on Twitter

---