Glorious Garlic Shrimp

What a fabulous old-school yet timeless appetizer. Savour this buttery, garlicky deliciousness mopped up with your fave bread.

Choose shelled and tail- on medium sized shrimp, thawed from frozen or fresh. Enough for about 8 to 10 per person. 

Pre-heat oven to 425F.

Sauce made in a bowl:

2-3 tbsp melted butter

2-3 tbsp olive oil

2-3 tbsp lemon juice 

Good splash of white wine

4 cloves of finely chopped garlic

Lots of finely chopped parsley

1/2 tsp Paprika 

1 tsp dried Italian herbs, put what you like

1 tbsp chili pepper flakes,

Salt and Pepper

In any oven proof dish or pan you like for serving, spoon some sauce into it and then arrange your shrimp in 1 layer. Add sauce to this layer and then add next layer of shrimp. Ideally 2 layers works best. Pour the rest of the sauce on top and lightly cover with breadcrumbs. Sprinkle a bit of olive oil on top of the finished dish.

Bake for 12 min or so. Broil the top if you want a bit more color.

Serve this hot with lots of crusty baguette. 

I promise...it is a serious crowd pleaser!! 

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Salted Tahini Choco Chunk Cookies

 These are melt in your mouth fabulous!! Make them...fast! 

Let dough get cold in fridge for at least an hour. Pre-heat oven ar 325F.

• 8 tablespoons or 1 stick butter, at room temperature
• 1/2 cup tahini, well stirred
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup plus 2 tablespoons  flour
• 3/4 teaspoon baking soda
• 1 teaspoon kosher or sea salt
• 2 cups ( about 280g) bittersweet or semisweet chocolate chunks, or chocolate chips
• flaky sea salt. 

Cream the butter, sugars, tahini, vanilla, and then add full egg and egg yolk.

Add dry and incorporate but don't overmix.

Add chocolate, I love Bakers semi sweet chunked with a knife.

Make small balls and space enough on cookie sheet, they spread. 

• Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way.

These do not last in your kitchen.  I promise.

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