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Video: Quick, tasty, easy: Make this garlic-crusted shrimp dish

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    >>> it is time for today's kitchen simple dinners, when we show you how you can make meals more quickly than heating up a frozen pizza.

    >> aviva goldfarb is the author of "the six o'clock scramble." her recipe had to use ingredients already in the kitchen, unless you're hoda.

    >> so funny.

    >> hi, aviva .

    >> hello. right here we're going to make a garlic crusted shrimp with cherry tomatoes and toasted panko.

    >> wait, wait, wait, who has panko?

    >> it's actually pretty common, but if you don't have panko, it's fine to use bread crumbs, it will work well, as well.

    >> how do we do it?

    >> we have olive oil heating up right here, we're going to add a tablespoon of butter. i like the combination, because you get the good healthy qualities from the oil, creaminess in the butter. would you like to add the shrimp to the pan? tails on, not the heads or the skin.

    >> all right, just the tails.

    >> brown nice and quickly.

    >> yes, they do. very quickly.

    >> as soon as they are starting to turn pink, what we're going to do is we're going to flip them. would you like to do the honors?

    >> i can flip them. you can keep going. this will take a few minutes.

    >> exactly. as soon as they are starting to get cooked, we add these little tab cherry tomatoes. this is a fun thing to do with the kids, pop out the seeds with your thumb. i'm going to go ahead and start to add these here.

    >> we're pretending i flipped them.

    >> pretty. look how fast they are flipped.

    >> you want them to get a little bit kicked and we're also adding a tablespoon of fresh garlic. what we're going to do is crust up the shrimp a bit. we're going to mix these around a bit.

    >> how long should you cook, five minutes, three minutes?

    >> one or two minutes per side. hoda, what i'd love you to do is add parmesan cheese , it's going to help with the coating on the shrimp. thank you so much.

    >> you're welcome.

    >> then we have the toasted panko. and chopped parsley. that's everything. how quick is that? most people have a bag of frozen shrimp in their freezer.

    >> look at this.

    >> that's going to help. nice coating, and what we're going to do, would you like to put this on top?

    >> yes, i would like to.

    >> and here you have a gourmet -- oops, gourmet dinner in less time than it takes to heat a frozen pizza.

    >> it does look good.

    >> you can squeeze lemon on top.

    >> tons of fresh lemon.

    >> you can add salt and pepper , but you don't need a lot.

    >> you have your panko, after all.

    >> thank you so much, aviva goldfa goldfarb.

    >>> tomorrow, latest cast-offs, people no longer on "the voice." we don't know. plus, amazing ambush makeovers that have everybody talking.

    >> and what guys really want to know about your relationship.

    >> none of their business.

    >> and birthday bash for some grownups. have a great wines day, everyone.

TODAY recipes
updated 6/11/2013 3:49:45 PM ET 2013-06-11T19:49:45

Recipe: Garlic crusted shrimp with cherry tomatoes

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon minced garlic
  • 1 cup cherry tomatoes, halved
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 1/4 cup panko or traditional bread crumbs

In a large heavy skillet, heat the butter and oil over medium heat.

When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.

Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Fried egg and avocado sandwich

  • 8 slices sourdough bread
  • 4 eggs
  • 4 teaspoons extra virgin olive oil
  • 4 tablespoons shredded Monterey Jack or cheddar cheese
  • 1 avocado, thinly sliced, or use guacamole
  • 1 dash hot pepper sauce

Toast the bread until it's golden and crispy. Spray a small bowl with nonstick cooking spray and gently crack an egg into it. Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat.

When it is hot, add the oil and swirl it around to distribute it evenly. When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much). Cover the pan for 3 minutes until the whites are opaque throughout. Top each egg evenly with 1 tablespoon cheese.

Meanwhile, mash the avocado onto 4 slices of the toast, and slide an egg on top of each. Sprinkle a little hot pepper sauce or Sriracha on top of each egg, and top with the remaining slices of toast. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Salsa chicken packets

  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 4 boneless, skinless chicken breast halves
  • 1 red or yellow bell pepper, seeded and cut into thin strips
  • 1/2 yellow onion, thinly sliced
  • 3/4 cup chunky salsa
  • 1/2 cup shredded cheddar cheese

Preheat the oven to 350 degrees. In a small bowl, combine the chili powder, garlic powder and cumin. Sprinkle and rub the mixture evenly on both sides of the chicken breasts.

Lay a sheet of aluminum foil that is about 1-foot long on a large baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly. Repeat with remaining vegetables, chicken and salsa, so you have 4 packets. Bake the packets for 30-35 minutes depending on the thickness of your chicken.

Remove the packets from the oven, open them carefully, and sprinkle 1 tablespoon cheese over each chicken breast. Close the packet loosely to melt the cheese, and serve the contents over the rice, if desired.

Serving Size

Makes 4 servings

Recipe: Orange-ginger glazed carrots

  • 1 tablespoon extra-virgin olive oil
  • 1 pound carrot, peeled and sliced, or use crinkle-cut carrots
  • 1/4 cup orange juice
  • 1/8 lemon, juice only, about 1 teaspoon
  • 2 teaspoons honey
  • 1/4 teaspoon ground ginger
  • 1 teaspoon fresh or dried dill (optional)

Heat the olive oil in a large skillet over medium heat. Add the carrots, and stir to coat them with the oil. Sauté them for about 4 minutes until they begin to get tender.

Meanwhile, combine the orange juice, lemon juice, honey and ginger in a measuring cup or bowl. Pour the mixture over the carrots, bring it to a boil, and allow it to simmer for about 3 minutes.

Cover the carrots, reduce the heat to keep them at a simmer, and steam them for about 5 minutes until they are tender. Sprinkle them liberally with the dill (optional) before serving.

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