Monday, July 15, 2013

Shrimp Bake Off the Cob

Now this recipe...EASY. A great summer meal. Special shout out to my friend Shannon for the photography work. 

Shrimp Bake off the Cob

Makes 4 Servings


1 pound Shrimp – peeled and devained
1 cup Corn – fresh or frozen
¼ cup Extra Virgin Olive Oil, 1 tablespoon Extra Virgin Olive Oil
5 Garlic Cloves – finely chopped
1 ½  tablespoons Lemon Pepper Seasoning
1/8 cup Green Bell Pepper - chopped
1/8 cup Tomatoes - diced
2 tablespoons Sweet Chili Sauce
1 tablespoon Parsley (Preferably Fresh)


1.    Preheat oven to 375.
2.    Rinse shrimp with water, set aside.
3.    Cook corn over low heat for 10 minutes.
4.    Season shrimp with lemon pepper seasoning.
5.    In a small bowl, combine garlic with 1 tablespoon olive oil.
6.    Place shrimp in shallow baking pan.
7.    Pour ¼ cup olive oil over shrimp.
8.    Distribute garlic and olive oil mix, bell pepper, and tomatoes over and around shrimp.
9.    Bake for 15 minutes.
10.    Take it of the oven and distribute corn and sweet chili sauce in the dish.
11.     Bake for another 5 minutes.
12. Sprinkle the Parsley on top.