econ overload

>> January 13, 2009

seeing the clock at 6:45am when it's still dark and cold and gloomy outside and realizing that it's not a joke that you need to get out from under the nice, warm covers and get ready for 4.5 hours straight of economics classes is the worst way to start a tuesday.

and it will happen again on thursday, and every tuesday and thursday thereafter until the first week of may. thank you, scheduling masters.

i am a morning person, and i like to wake up early, but i like to have an hour or so to ease into my day. 8am classes (and 9ams on monday and wednesday, for that matter) don't allow that wiggle room. by the time i trekked my way up to chambers and took the first sip of my giant coffee (ah, finally broke into the kona vp and adam brought back from the honeymoon), i was already beat. 4.5 hours later, i had mentally checked out.

despite my busy day and overworked brain, i resolved to cook something real for dinner. if i'm going to survive this semester, i need to make myself happy by cooking. oh yeah, and the photo-opp had no impact on my motivation to cook... ;) i had the leftover rice from last night, and after polling vp for a protein, i decided to thaw some shrimp and break into my breadcrumbs (and use my cute, cute mini pyrex dishes from mom). this is a quick dish that would pair well with pasta, rice (like mine), or nice green salad. 

crispy lemony shrimp

crispy lemony shrimp 
adapted from rocco dispirito

2 tbl. dried bread crumbs
1 tsp. olive oil (more if necessary)
juice and zest from 1 lemon
1 garlic clove, minced
1/2 tsp of each: basil, oregano, marjoram, thyme
salt and pepper to taste
15-20 shrimp, peeled and deveined but uncooked (depending on size and preference)

preheat oven to 350*. combine bread crumbs, lemon juice and zest, garlic, and spices in a baking dish, and toast in the oven for 5-8 minutes until brown and crispy.

increase the oven to 450* and dry off shrimp. toss the shrimp in olive oil and season with salt and pepper. toss in the toasted bread crumbs. lay the shrimp in a single layer and cover with the rest of the crumbs. bake for 10-12 minutes, or until pink but not overcooked.

serves 4.


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