With the flip of a switch (literally, overnight), winter has arrived in Michigan. We more-or-less skipped fall altogether and our temperatures have plummeted from the 60’s to the 30’s. I didn’t think I hated the seasons and winter, but I think having kids has turned me into a bit of a Grinch about cold weather. It’s only November and my cabin fever was in full-effect by 4pm yesterday.
Yesterday’s family outing? Bowling.
Have you ever tried bowling with a 2-year-old? I don’t really recommend it. And my little angel baby has been rather fussy this weekend, so while my husband is trying to help the 2-year-old bowl (let me translate a bit more accurately: help the 2-year-old get the ball to the end of the lane as to not get stuck half way down in the gutter), I’m breastfeeding in the “bar” of the bowling alley.
So, our bowling was short-lived but on my few attempts I did throw two strikes and a spare in consecutive frames. Woop!
Since bowling was somewhat of a bust, we meandered to a local brewery because around us, breweries are generally dog and kid-friendly and therefore, they’re the perfect locale for our troop. Just ask Lily, our bulldog.
As we ate dinner with a microbrew in hand last night, Mark requested this meal again this week. I am only too happy to oblige because 1. Easy 2. Healthy (enough, anyway). Plus it was toddler-approved by my seafood-loving sassy pants 2-year-old. My only regret is not having tried it over the summer when our garden was mass producing both basil and tomatoes. At least I had made a ton of pesto to freeze and make a pesto pasta to accompany this bruschetta shrimp!
- 1 ½ lbs raw shrimp, peeled and deveined
- 6 cloves garlic, minced
- 3 Tbsp dry white wine
- ½ tsp salt and freshly ground black pepper, to taste
- 4 Tbsp unsalted butter, melted
- ½ cup Panko bread crumbs
- 4 roma tomatoes, cored and diced
- ¼ cup fresh basil, julienned
- ¼ cup (1 oz) Parmesan cheese, freshly grated
- Preheat oven to 425 degrees F.
- In a 9 x 13-inch baking dish, toss the shrimp together with the garlic and wine. Sprinkle with salt and pepper; toss well and spread evenly over the bottom of the baking dish; set aside.
- In a small bowl, melt the butter in the microwave. Add the Panko and mix well; sprinkle over the shrimp mixture.
- Bake for 7-8 minutes or until shrimp are just beginning to turn pink. Switch oven to broil at 550 degrees F and continue cooking for 2-3 minutes (be careful not to burn!).
- Remove shrimp from oven and sprinkle evenly with prepared tomatoes, basil, and Parmesan. Serve immediately.