Tonight was unique. We had plenty of food in the fridge/freezer, but we couldn't use the stove or oven. See - our gas company decided to not show up yet... and we're down to 5%. Let's hope I add enough blankets to my bed tonight. Argh!
The benefit to this is that my husband and I get to think of a unique way to use our toaster oven with the food we have available (aka not yet thawed). We ended up creating a thick garlic bread full of buttered shrimp and bacon. It was awesome. Shrimp is really easy to thaw out in some hot water (though I had to be careful not to use too much hot water - or I'd use up that 5% quickly). Bacon is quickly 'fried' in the microwave and cheese is always in abundance in our house. This should probably be more of an appetizer, but it was our dinner - and we liked it.
The Shrimp, Bacon and Ranch
Serves 2-4
2 T butter, softened
Garlic Salt, to taste
1 bag (14oz) frozen shrimp, deveined, de-tailed, thawed in hot water
2 T butter
4 slices of cooked bacon, cut into 1/4in slices
1 cup shredded Parmesan cheese
2-4 T ranch dressing
1 T dried oregano, for garnish
Spread 2 T butter on bread, sprinkle on 1/2 cup of the cheese and dust with garlic salt. Place the two slices of bread in your toaster oven, turned on broil (this can also be done in your oven broiler). Broil for about 3-5 minutes, or until the edges begin to brown slightly.
In the mean time, heat up the remaining 2 T of butter in the microwave. Pour the butter onto your shrimp, stir and set aside.
Take bread out of the oven. Lather half of the ranch dressing on each slice of bread. Divide the shrimp and bacon equally and layer on each piece of bread. Sprinkle with the remaining cheese.
Place back in the oven, on broil, for another 3-5 minutes - or until the cheese has melted. Take out the bread and garnish with the oregano. Cut each slice in half for dinner-size or into fourths for appetizer-size.
*If you'd like, you could cut up the shrimp into smaller pieces for easier biting.
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