Sunday nights has always been a great night to cook dinner. One of my favorite nights. When I was growing up it was usually a simple meal because typically we would have had an enormous lunch at my grandmother’s house. So, on Sunday evenings my dad would make his famous clam chowder, oyster stew or other one pot meal.
Since we do not have the enormous after church lunches that I grew up with, Sunday evenings we tend to cook in and sit down together for our meal. Today, while planning dinner, I found myself listening to some of the music I grew up on, some old 1970’s Glenn Campbell type music and “going a little back in time”. In the past, on Sunday afternoon, I would get a call from my mom and one of her first questions was. “What are you having for supper?”. Then, about the time I was chopping or slicing I’d get a call from my brother. We would share what we were cooking. He would tell me about the slab of meat he had been marinating for hours, or what sauce he was whisking or some other recipe he and my sister-in-law were creating or trying. His meals always sounded much better than mine!
So, tonight as I was chopping and slicing, and waiting for The Husband to come back from his second trip to the grocery store for more shrimp, I wished I could share with them this recipe. I think they would both love it. And I hope it sounds and looks good to you, too!
I’ve taken a recipe from Cottercrunch.com and made it a little more Southern by adding a side of grits, if you are so inclined. If not, then it is gluten free, paleo and Whole30 friendly) Either way it is pretty darn good!
See the original recipe HERE.
SHRIMP JALAPENO BAKE
40-50 medium shrimp (cooked and peeled) *original recipe does not call for cooked shrimp
2- 3 chopped garlic cloves
2 large tomatoes, sliced
2 summer yellow squash (sliced 1/4 inch thick)
One jalapeño, sliced and deseeded.
1/2 cup red onion, chopped
1/3 cup Parmesan crumbles
1/2 cup almond flour
Pepper to taste
1/2 teaspoon red pepper flakes
1 tsp lemmon pepper
1 tablespoon softened or melted butter (if you prefer non-dairy butter or olive oil)
1/3 half and half
One serving cooked grits for side (optional)
Preheat oven to 350. Take the tails off of shrimp. Spray casserole dish with olive oil or coconut spray.
Slice and/or chop all of the vegetables. Layer in the bottom of the dish. Place Shrimp on top of the vegetables. Sprinkle with pepper, lemon pepper and red pepper flakes.
In small bowl, mix your eggs, garlic, almond flour, butter, and half and half.
Pour this evenly over your shrimp and vegetables. Add the parmesan evenly on top.
Bake at 350 for 30 – 45 minutes. Depending on your oven and whether the shrimp is already cooked. Just check to ensure the shrimp is cooked through and vegetables are tender. The top and sides should be slightly browned.
Season with more salt, pepper, pepper flakes or other seasonings if you like.
Serve with a side salad and you are done!
For a more Southern dish, serve with a side of cooked grits.
There you go for your Sunday evening.
What did you have? Do you have typical meals on Sundays?
Enjoy Your Day!