And so it begins… Baguettes avec Crevettes!

I’ve always been a big blogger… back when I was a teenager I had my own personal blog, but for some reason I never ventured into food blogging.  I LOVE cooking – its my get-away-from-it-all activity.  So, I figure, why not give it a try?  I have some delicious recipes I’d love to share with the world, and I love learning about new techniques and flavors.  I’ve been going through a lot recently and have been using cooking as a way to get me through the hard times.  Maybe I can share some of the comfort I find with you 🙂

Most of my recipes are made with minimal ingredients due to an unwillingness to get off my butt and go to the grocery store.  In fact, some of the most interesting and delicious recipes I’ve created have been born of laziness!  In addition to telling you everything you’ll need in a recipe and how to cook it, I’ll also suggest a wine or two (sometimes, rarely, a beer) that I think would go really well with the meal.  Drinking wine (or anything!) is another mini-passion of mine.

Right now due to some upheaval in my life my recipe box is packed up in my friend’s car… but not to fear, I do have a few recipes memorized.  This is one of them.

So, here goes… my first recipe to share!

crustaceans and carbs? win

Shrimp Baguettes with Butter, Garlic, and Lime Sauce!
Baguettes Avec Crevettes 🙂
serves 4


1 lb shrimp, peeled/deveined and defrosted if frozen (you can use large or small, depending on if you want bite-sized or not – you can also trim off the tails)
2 sticks of butter
2-3 eggs
4 garlic cloves
1 Tbsp. parsley, dried
1 Tbsp. oregano, dried
1 Tbsp. basil, dried
(for the above 3, you can just use mixed Italian seasoning too)
Juice from 3-4 limes, plus one more for wedges


Always remember to preheat the oven!  I frequently forget this step until it’s time to use it – and that never turns out well.

Preheat the oven to 350˚F.  Beat the eggs in a medium bowl.  Chop up the garlic cloves.  Heat one of the sticks of butter in a large pan on med/high.  Pat the shrimp dry with a towel and then dip into the beaten eggs.  See below on what to start while doing this! Fry in the pan with butter on both sides until a little browned – they don’t have to be cooked through, we’ll finish in the oven.

While frying the shrimp, heat the other stick of butter in a medium saucepan on med/high.  Throw in the chopped garlic and allow to brown, stirring occasionally.  Pour in the lime juice and the seasonings, then cook down until reduced by about half and the flavors are good – salt and pepper as needed.  Keep in mind a lot of the lime flavor will get soaked into the garlic, so make sure to taste that when you’re tasting for flavor.

While the sauce is cooking down and after all the shrimp has been browned and set aside, slice the baguette in half and then in half again, this time lengthwise.  This way you’ll have 4 pieces of bread, each with a flat top.  Dip the flat part of the bread (e.g. the “inside”) in the remaining egg (adding another if needed) and fry in the same pan you fried the shrimp in.  Fry until it is a bit crispy on top.  Transfer the bread flat-side-up to a baking sheet lined with aluminum foil.

Cover the bread in the shrimp – this can be tricky, since the bread likes to roll around and those rogue shrimp start falling off – just do your best!  Spoon the sauce evenly over the pieces of bread – make sure to scoop to the bottom to get those tasty garlic morsels.  Place in the oven and bake about 5 minutes, then turn up to broil until the tails of the shrimp just start to blacken.  Serve with sliced lime wedges – but careful!  This is HOT coming out of the oven and smells wonderful – a recipe for disaster.  These reheat pretty well, too, due to the amount of butter in the sauce.


I’d suggest serving this with an acidic white wine with a lot of minerality – try to avoid oaked Chardonnay or Pinot Gris, as those will be too overpowering for the light flavors in the dish.  My suggestion is any white from the Loire/Alsace region in France – you can’t go wrong, and they’re generally around $5-15 a bottle.  I have a specific one in mind, but my wine journal, like my recipe box, is inaccessible at the moment.  I’ll update when I unpack!

EDIT: Found my book! It’s Cheverny Delaille (45% sauvignon blanc, 15% chardonnayfrom the Loire valley; $15/bottle

Enjoy your shrimp bread, and be sure to tell me if you made any interesting tweaks or have any questions!

Until next time,

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