They say you are what you eat. Well last night, I suppose you could call me a shrimp (not that I haven't heard that one before, thanks to my 5-foot-barely-2 stature).
Apparently, I still have Astoria on the mind. I've been craving a dish one of our favorite Greek restaurants calls "Garides Liana"—a lemon and olive oil shrimp tossed with garlic. The restaurant, Agnanti, serves massive shrimp with their heads still attached. (Don't ever be scared to order it this way—it packs a ton of flavor.) Garides Liana is one of those dishes that's so flavorful, I have a difficult time trying a "new" entree when I'm there. I always want to eat the shrimp because they're so amazing.
I searched online for a similar recipe and came across this one on Epicurious.com. It wasn't an exact replica of Agnanti's—especially since Whole Foods didn't carry the same size shrimp—but it's definitely a keeper. Even Ryan, who's not always in the mood for shrimp, scarfed it down.
Lemon-Garlic Baked Shrimp (adapted from Gourmet via Epicurious.com)
4 garlic cloves, chopped or thinly sliced
1 1/4 pound medium (16-to-20 count) uncooked shrimp (I shelled and cleaned them myself, but you can definitely buy them deveined)
1/3 cup flat-leaf parsley, chopped
1/3 cup extra-virgin olive oil
4 tablespoons fresh lemon juice, divided
Salt and pepper to taste
1. Preheat oven to 450 degrees.
2. In an 8-inch round shallow baking dish, combine garlic and oil. Place in middle of the oven for 3-5 minutes, or until the garlic is lightly colored; be careful not to burn it.
3. Add shrimp, 2 tablespoon lemon juice and salt and pepper. Toss to combine. Bake shrimp, turning once, until just cooked through, about 6-8 minutes. Stir in remaining lemon juice and parsley. Serve immediately or at room temperature.
I served it with a Greek salad of cucumber, red onion, tomatoes and feta cheese tossed with an oregano-red wine vinegar dressing. And don't forget a loaf of crusty bread to sop up the lemony goodness.
This dish certainly doesn't have shrimpy flavors.