So as promised I present to you my Kanikama Shrimp recipe...
|5oz Shrimp: 137 Cal, 3.5oz Broccoli: 33 Cal.|
Preheat your oven to 400
On a baking sheet spread out semi-thawed medium (or large) shrimp
(now I say semi-thawed because we want it thawed out enough that the shrimp are separated from each other but frozen enough because it's going to make a great broth, that I like to bag & freeze for later.)
Use a few large spoonfuls of chicken broth and drizzle over the shrimp.
Then spoon some of the prepared Kanikama Sauce, not a lot just a little over all the shrimp.
Now onto the spices for this dish:
-Sage (a good coating of Sage. The shrimp should look completely covered in spices by this point)
-Leafy Marjoram ( most people don't have this spice but it's a great one, good for all meats)
For the spices I really don't measure it out, I just get what looks like 2tbsps of each in the palm of my hand and give a good dusting over all the shrimp.
At this point you should be looking at this shrimp and saying to yourself, "that's way too much spice!"
But I promise it's not!!
|This is how it should look Before cooking|
After your shrimp is seasoned, throw those babies in the oven for about 20-25 minutes. (I use the already cooked, deveined, no shell shrimp because it's faster.)
Once the shrimp is done I like to pair it with broccoli on my plate, spoon some more Kanikama sauce over both the broccoli and shrimp and you're done.
|After it is cooked|
Quick, easy, delicious, and most importantly healthy.
Enjoy and stay tuned for my Herby Chicken Tenderlions cooked in Broth recipe. It's really good!