Easily Ways To Cook The Delicious Shrimp

Maybe many people like to eat the shrimp,me too.But most of the people do not know how to cook the delicious shrimp.Shrimp is a fabulous choice to get some lean protein on your plate. It’s inexpensive, especially when purchased frozen, plus it defrosts in minutes. If you’re looking to tame your waist line, most sea food can help you do that. Stow away a few packages of these tasty crustaceans in your freezer for future meals.
The ginger in this recipe is meant to give that gentle spice that hits the back of your throat, and the intent for the fresh lemon juice is to bring other flavors to the forefront. This is great when tangled into some nutty brown rice, but it would be even better with some toasted artisan bread.
Serves 2

Ingredients
2 teaspoons olive oil
8 oz fresh shrimp, peeled and deveined
2 teaspoons garlic, finely grated or finely minced
1 tablespoon ginger, finely grated or finely minced
1 teaspoon red pepper flakes, or to taste
salt, to taste
pepper, to taste
1/4 cup flat-leaf Italian parsley, finely chopped
zest of half a lemon &
freshly squeezed lemon juice, (a few tablespoons to 1/4 cup, or to your taste)
Directions
Heat the olive oil over medium high heat in a small or medium size skillet.
When the oil is hot, add the shrimp, ginger, garlic, red pepper flakes, lemon zest, salt, and pepper. It’s important for the ginger and garlic to be on top of the shrimp early in the cooking process to avoid any burning.
Cook the shrimp 1-2 minutes to cook on this side, lower the heat to medium-low and stir everything together.
Cook an additional 2 minutes. Swirl in the butter, pour in the lemon juice, and sprinkle with the fresh parsley.

Follow This Recipe To Bake Blueberry Cheesecake Pie Easily

Blueberry cheesecake pie is a perfect summer dish. Blueberries with cheesecake and lemon are pretty the best thing ever. It’s a smaller portion than the cheesecake, it is more delicious, healthier and low-fat, this dish has more than lemon taste and the blueberry flavor. You can bake it at your home by yourself easily, you need to bake the crust, then the cheesecake, and then pour warm berries on the warm cheesecake so it sets in one big pie.

Ingredients

For the Crumb Crust:

• 9 large rectangular graham crackers, crushed
• 2 tablespoons sugar
• 6 tablespoons melted butter
• For the Cheesecake:
• 8 oz. cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon fresh lemon juice
• 2 eggs
• Freshly grated zest from 1 lemon

For the Berry Topping:

• 2 cups blueberries
• 1/2 cup water
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

In a small bowl, combine the crushed graham crackers, sugar and butter.

Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes at 325 degrees. Let the crust cool completely.

After the crust cools, zest your lemon into a medium bowl. Add in the cream cheese, sugar, and lemon juice and and beat until smooth. Mix in the eggs until just combined.

Pour into the graham cracker crust and bake 25 minutes at 325 degrees.

While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.

Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until the mix is warm but no longer hot.

After the cheesecake is finished, leave it out until the berries are warm. Spoon the berries over the cheesecake and chill for 1 hour.