Recipe Page: Peeled Garlic

Garlic Butter Shrimp

Duration: 15 minutes

Delicious shrimp with a moreish garlic butter.

Utensils

  • Large skillet

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves peeled garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. In a large skillet, melt butter over medium heat.
  2. Add minced garlic to the melted butter and sauté until fragrant.
  3. Add shrimp to the skillet, cooking until they turn pink and opaque.
  4. Stir in chopped parsley and lemon juice. Season with salt and black pepper to taste.
  5. Serve the garlic butter shrimp over rice or pasta.

Roasted Garlic and Parmesan Cauliflower

Duration: 40 minutes

Tasty roasted cauliflower with a dusting of rich parmesan cheese.

Utensils

  • Baking sheet

Ingredients

  • 1 head cauliflower, cut into florets
  • 4 cloves peeled garlic, minced
  • 3 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss cauliflower florets with minced garlic, olive oil, Parmesan cheese, dried thyme, salt, and black pepper.
  3. Spread the coated cauliflower on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes or until the cauliflower is golden brown and crispy.
  5. Serve the roasted garlic and Parmesan cauliflower as a flavorful side dish.

Garlic and Herb Quinoa Pilaf

Duration: 30 minutes

A phenomenal pilaf with a delicious note of garlic and herb.

Utensils

  • Saucepan
  • Skillet

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 4 cloves peeled garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup fresh herbs (such as parsley, chives, or cilantro), chopped
  • Lemon zest for garnish
  • Salt and black pepper to taste

Instructions

  1. In a saucepan, combine quinoa, vegetable broth, and minced garlic. Bring to a boil, then reduce heat, cover, and simmer until quinoa is cooked and liquid is absorbed.
  2. In a skillet, heat olive oil over medium heat. Add cooked quinoa to the skillet and stir to coat with oil.
  3. Add chopped fresh herbs and continue to stir until well combined.
  4. Season with salt and black pepper to taste. Garnish with lemon zest before serving.