A meal in a hurry this took about 30 minutes from start to finish and was full of flavor!

Tangy Lime Shrimp
Source: Everyday with Rachel Ray
  • 1 lb. medium shrimp, patted dry
  • 4 tbsp. butter
  • 1/4 cup chopped shallots
  • 1/4 cup lime juice, plus 1 tsp. grated zest
  • 1/4 tsp. crushed red pepper
  • 1/3 cup chopped cilantro
  1. Season shrimp. Heat large skillet over medium-high; add 1/2 tbsp. butter and shrimp. Cook shrimp through, 1 to 2 minutes; transfer to plate. Over medium-low heat, melt 1 tbsp. butter; add shallots, lime juice and crushed pepper; cook 2 minutes. Add remaining butter, zest, shrimp and cilantro; toss.

Twice Baked Sweet Potatoes

Source: Everyday Food 
  • 5 medium sweet potatoes (about 3 pounds)
  • 4 ounces fresh goat cheese
  • Coarse salt and ground pepper
  • 3 tablespoons finely chopped fresh chives
  • 1/4 cup chopped pecans
  • 1/4 cup panko (Japanese breadcrumbs)
  • 4 tablespoons unsalted butter, room temperature
  1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour. (I was in a hurry and I was only cooking for two people, so I just put two potatoes in the microwave for about 13 minutes on high.  I eyeballed the adjustments for the other ingredients).

  2. When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.

  3. In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.

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