

Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
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Protein-packed baked stuffed shrimp with aromatic rice pilaf and fresh roasted broccoli - a wholesome meal!

A New England classic! Juicy, jumbo shrimp are butterflied and topped with a rich, buttery garlic and breadcrumb stuffing, then baked to golden perfection. A perfect appetizer or main course that's surprisingly easy to make.
Serving size: 1 serving

A classic American side dish where long-grain rice and orzo are toasted in butter and simmered in a savory chicken broth. It's fluffy, flavorful, and a perfect accompaniment to chicken, fish, or beef.
Serving size: 1 serving

Achieve perfectly tender-crisp broccoli with delicious caramelized edges every time. This super simple, healthy side dish is ready in under 30 minutes and uses just a handful of ingredients. It's a versatile and family-friendly favorite that complements almost any meal.
Serving size: 1 serving


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Protein-packed baked stuffed shrimp with aromatic rice pilaf and fresh roasted broccoli - a wholesome meal!
This new_england dish is perfect for dinner. With 1033.72 calories and 47.92g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or a large baking sheet with butter or cooking spray.
Prepare the shrimp by butterflying them. Make a deep slit down the back of each shrimp, from the head end to the tail, without cutting all the way through. Gently open the shrimp and lay them flat, cut-side up, in a single layer in the prepared baking dish.
In a medium bowl, prepare the stuffing. Combine the panko breadcrumbs, melted butter, minced garlic, chopped shallot, chopped parsley, and grated Parmesan cheese. Add the lemon juice, salt, black pepper, and paprika. Mix with a fork until the ingredients are evenly moistened and the mixture is crumbly.
Carefully mound about a tablespoon of the stuffing mixture onto the butterflied portion of each shrimp. Press down gently to help it adhere.
Bake for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown and crisp on top. Be careful not to overcook.
Remove the dish from the oven. Garnish with additional fresh parsley and serve immediately with fresh lemon wedges on the side for squeezing over the shrimp.
Sauté Aromatics
Toast Orzo and Rice
Simmer the Pilaf
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and thoroughly dry the broccoli florets. This step is crucial for getting crispy edges. In a large bowl, toss the dry florets with olive oil, garlic powder, kosher salt, and black pepper. Mix until every piece is evenly coated.
Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure there is space between the florets to promote roasting rather than steaming. Use two pans if necessary to avoid overcrowding.
Roast for 15-20 minutes, flipping the florets halfway through the cooking time. The broccoli is done when the stems are tender-crisp and the edges are browned and slightly charred.
Remove from the oven. For a bright, fresh finish, squeeze the juice from the lemon half over the hot broccoli, if using. Serve immediately for the best texture.
Rest and Fluff