Many years ago when I first started blogging, I became a frequent visitor to Mary Younkin’s blog, Barefeet in the Kitchen. Mary’s recipes have always been the kind you know will work, and they’ll taste amazing too, so be careful because you may want to make them all! I’ve made many of her terrific creations over the years and am always thrilled with the results.
Mary “… loves to share the foods and recipes her family enjoys, and focuses on cooking from scratch, as simply as possible.”
When I heard she was writing a cookbook, I immediately pre-ordered my copy and anxiously waited for it to arrive! The Weeknight Dinner Cookbook is beautifully presented with colorful photos and easy to read recipes. For my first recipe I chose Chili Garlic Shrimp from Barefeet in the Kitchen, after I read that Mary’s two youngest boys both said this is their favorite dish in the cookbook. So far it’s mine too!
The cookbook is divided into six sections including 15-25 Minute Meals, 30-45 Minute Meals, 5-10 Minute Prep (Meals Cook on their own), Simple Side Dishes, Condiments, and Stress-Free Desserts. This Chili Garlic Shrimp is truly a 15-25 Minute Meal coming together so quickly you better have everything else ready to go!
Set the table first and go ahead and pour the drinks, dinner will be done in a flash.
I can’t wait to try more of these beautiful recipes! And I’m going to buy a few extra copies of the cookbook as gifts for our busy adult children. Everybody needs a copy of “Simple Family-Friendly Recipes for Everyday Home Cooking!”
I served the shrimp with a southern flare and piled them on top of a serving of grits. This is not authentic Louisiana “shrimp and grits” but the wonderful flavor of this shrimp is bold enough to carry through when paired with simple grits, rice pilaf or even noodles.
The shrimp is surprisingly flavorful after only 15 minutes in the marinade and it’s lip smacking good!
Don’t forget to PIN to your favorite Comfort Food Board!
- 1 lb. large raw deveined shrimp
For the Marinade:
- ¼ cup olive oil
- 2-tablespoons fresh lemon juice (about 2 lemons)
- 2-large cloves garlic, minced
- 2-teaspoons chili powder
- 1½ tablespoons granulated sugar
- ½ teaspoon Kosher salt
To cook the shrimp:
- 1 tablespoon olive oil
- 2 large cloves garlic, minced (not used for grilled shrimp)
- 1 teaspoon granulated sugar
- Rinse the shrimp and pat them dry with a paper towel. Remove the shells if desired.
- For the marinade combine ¼ cup olive oil, lemon juice, 2 minced cloves garlic, chili powder, 1½ tablespoons sugar and salt in a large ziplock bag. Add the shrimp and turn to coat. Allow the shrimp to marinate for 15 minutes on the counter top.
- Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon olive oil and when it shimmers, add the remaining garlic. Sauté the garlic for 1 minute, then sprinkle with 1 teaspoon sugar. Sauté for another 30 seconds and then add the shrimp in a single layer. Discard the extra marinade. Cook the shrimp for 2 minutes, then turn and increase the heat to high and cook for 2 minutes while reducing any remaining liquid. Remove the shrimp from the pan when it's pink and cooked through.
- Serve immediately.
Grilling directions: Soak wooden skewers in water then thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent sticking. Place the skewers on the grill and sprinkle lightly with 1 teaspoon sugar. Let the shrimp cook for 3 to 4 minutes per side, turning once or twice, just until the shrimp are pink and cooked through.
Here are just a few of the other recipes I can’t wait to try: Sweet Chipotle Chicken Bites, Chicken and Orzo Soup, Cheesy Southwest Beef and Potato Skillet, Honey Chipotle Meatloaf, Skillet Mexican Street Corn, Ranch Dressing and Cinnamon Toast Cake!
And don’t forget to click on the photo below to order your copy of The Weeknight Dinner Cookbook!
The small print: If you decide to purchase something at Amazon after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
SRFD was not compensated for this cookbook review. All opinions are my own. Congratulations Mary on publishing your first cookbook!
Thanks so much for stopping by.