"What Katie Ate" Cookbook Giveaway

Hey friends, so I'm going to be doing a few giveaways here over the next month. Fun times right!? It being so close to the holidays and all, I thought there was no better time. Today I am giving away a very special cookbook. Katie Quinn Davies is not only a friend but a truly talented photographer, stylist, graphic designer and cook behind the blog "What Katie Ate". She has set the tone for many food photographers out there with her unique style. I was so excited to receive a copy of her book and let me tell you that page after page, its a true stunner. I've been eyeing this shrimp recipe since she posted it on her blog some time ago and boy is it delicious! All you need to do to enter is leave a comment below with your email address. I will pick a winner one week from today. Good luck everyone!

Sizzling Shrimp

serves 2-4

1 lb of uncooked shrimp, peeled & deveined (reserving heads and shells), tails intact.
2 cups of chicken broth or fish broth
freshly ground pepper
6 cloves of garlic, crushed
finely grated lime zest and juice of 1 lime
pinch of smoked paprika
pinch of crushed red pepper flakes
1/3 of a cup of olive oil
pinch of sea salt
handful of flat leaf parsley leaves, finely chopped
lime wedges and crusty bread, to serve

Place the shrimp heads and shells in a medium sized saucepan. Add the broth and season with pepper. Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes. Strain the broth into a bowl, discarding the heads and shells, then cover and set aside.

Meanwhile, place the garlic, lime zest and juice, smoked paprika, red pepper flakes and olive oil in a bowl and mix to combine. Add the shrimp and toss to coat throughly in the marinade. Season well with salt and pepper, then cover and chill in the fridgefor 15-30 minutes.

Drain the shrimp, reserving the marinade. Place a heavy shallow cast-iron pan over high heat, add the marinade and bring to a boil. Add 1/2 cup of the broth and stir to combine, then add the shrimp and simmer and simmer over high heat for 5-10 minutes or until cooked through.

Just before serving, add a final spoonful of broth, then scatter with the parsley. Serve hot with lime wedges and lots of crusty bread.

*a few notes, I couldn't find head on shrimp at the market, so I went with these. I found that the shrimp cooked really fast, so I cooked them for 5 minutes. Since there is lime in the marinade it already had a jump start on the cooking process. They were delicious, the more lime juice the better!





This giveaway is now CLOSED! Congrats to Jennifer Young!!

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