Chef Kathryn Raaker prepares a 2024 Valentine's Day dinner complete with her famous Strawberry Jello Cake.

Welcome to “The Chef, You, and I” – a culinary journey where chef Kathryn Raaker invites you into her kitchen to explore the artistry of cooking. Join us as we embark on a flavorful adventure filled with tantalizing aromas, mouthwatering dishes, and expert tips to elevate your culinary skills.

In today’s episode, Chef Raaker treats us to a feast for the senses, starting with her succulent Shrimp Linguine, a dish that perfectly balances the delicate flavors of fresh seafood with the pasta. As she prepares each ingredient with precision and care, viewers are invited to follow along, learning invaluable techniques that will transform their home cooking experience.

Chef Kathryn's Shrimp Linguine

Ingredients

  • 1 Pound Linguine noodles -White
  • 4 Tbsp unsalted Butter
  • 3 Tbsp Olive Oil
  • 1 Pound large Shrimp I used cooked frozen shrimp, which is deveined. Remove tails.
  • ½-¾ cup fresh Parsley Chopped fine
  • 1-2 Lemons zested
  • Crushed Red Pepper Flakes This is optional
  • ¼-⅓ cup Fresh Lemon juice
  • ½-¾ cup Grated Parmesan cheese Fresh is best
  • 1/3 cup Fresh Basil chopped
  • ½ cup White wine

Instructions

  • Bring a large pot of water to a boil, add a little bit of oil and salt to the boiling water, and cook Linguine according to package instructions. Add the butter and olive oil to an extra large skillet. Once the butter has melted, add the shrimp and sauté for about a minute. Then, turn it off. Remove from heat and add parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine everything. Season with Salt and Pepper. When the Pasta is cooked, drain the water and add the noodles to the sauté pan. Top with Fresh Parmesan Cheese and toss everything gently to combine.

Next on the menu are Chef Raaker’s legendary Crab Cakes – a culinary masterpiece that showcases the sweet, delicate flavor of lump crab meat, enhanced with a medley of herbs and spices. With her expert guidance, viewers discover the secret to crafting the perfect crab cake, achieving a golden brown crust that gives way to a tender, flavorful interior.

Old Bay Crab Cakes (Baked or Fried)

Ingredients

  • 8 oz Lump Crab Meat I used Jumbo Lump
  • 2 Tbsp Panko Ritz Cracker Crumbs are Better
  • 1 extra large Egg beaten
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Mayonnaise I used Light Hellman’s Mayonnaise
  • ½-1 tsp Worcestershire sauce

Instructions

  • Combine all ingredients except the Butter, and very carefully with a rubber spatula and fold ingredients together carefully making sure not to break up the pieces of lump crab. Form the mixture into 4 equally sized balls and place on a plate. Pre heat oven to 400 to 425 degrees for 10 to 13 minutes. (I do not fry them, I baked them in the oven.) Bake on Parchment paper lined baking sheet. Flipping them halfway until Golden Brown.
  • Serves 4

And every meal is complete with a delectable dessert, and Chef Kathryn delivers with her famous Strawberry Jello Cake. As she layers fluffy white cake with luscious strawberry gelatin and creamy frosting, viewers are treated to a symphony of sweetness that is as beautiful as it is irresistible.

Easy Strawberry Cake with Strawberry Jello

Recipe courtesy of thebestcakerecipes.com

Ingredients

  • 1 Box of White Cake Mix I Used White Cake Mix
  • 1 package of Strawberry Flavored Gelatin 3 ounces
  • ½ cup of 2% milk
  • ¾ cup of vegetable oil
  • 4 large eggs
  • 8 to 10 Large Fresh Strawberries I cut them in half and put them in my food processor to make 1 cup of fresh strawberry puree.

To Decorate the Cake

  • 2 cans White Frosting or make your own Frosting. Or make your own Frosting.
  • 12 Large Strawberry to Decorate around the Cake
  • 4 Small strawberries for the center of the cake+
  • Red Sprinkles for Decorating around the cake.

Instructions

  • Preheat the oven to 325 degrees!
  • Grease two 8’ or 9” inch (I used Heart shaped Pans for Valentines Day Dinner) pans and I used parchment paper that I traced and cut into the shapes I needed. I sprayed the Pans with my Corn Huskers Gourmet Duck Fat Spray or use any baking spray. Then take 8 large Fresh Strawberries and cut them in half and put them in a food processor and puree them! In a large bowl combine the cake mix, gelatin, milk, oil eggs and fresh strawberry puree. Beat on low speed until mixed, about a minute then beat on medium for 2 minutes. Divide your batter into the two pans and bake for 29 or 30 minutes, or I use a toothpick into the cake and if it comes out clean, I know the cake is done. Allow the cakes to cool for about 10 minutes on a wire rack so that they cool completely.
  • Decorating the Cake
  • I used the store-bought White Icing instead of making my own. After the cakes are cool, turn the cake pan over, and the cake should easily come out. Place one cake layer on the cake plate and take the parchment paper off (if you are using it. Spread the frosting on the first layer, then place the other layer on top of the frosting. Use the remaining frosting to frost the top and sides of the cake. I used 1 ½ cans of White Frosting, and I swirled, and then I used red sprinkles on top and sides of the cake. I decorated the cake with fresh strawberries all around it and decorated three or four in the middle of it. Serves 12 to 14.

Sponsors

Throughout the show, Chef Kathryn Raaker proudly showcases the products of her sponsors, Cornhusker Kitchen’s Duck Fat Spray and 360 Cookware, demonstrating how these premium ingredients and tools elevate her culinary creations to new heights.

So grab your apron and join us for an unforgettable culinary experience on “The Chef, You, and I” with Chef Kathryn Raaker. Whether you’re a passionate foodie or a curious beginner, there’s something here for everyone to savor and enjoy.

Orange Glazed Arugula Salad

The Chef, You and I Show with Kathryn Raaker and Fr. Andrew Umberg. On this show, they prepare some of Father Umberg’s favorite recipes. The first is Brussels sprouts with bell peppers and steak with hoisin sauce. Next, we prepare fried rice with shrimp. Lastly, we make an arugula salad with orange glaze dressing. 

Father Andrew’s Fried Rice with Fresh Shrimp

Ingredients

  • 1 ½ lbs. Fresh shrimp Peeled and Deveined
  • 3 cups cooked rice
  • ½ large yellow onion finely chopped
  • ½ cup Peanutor cooking oil
  • 2 Tbsp Butter
  • 2 cups Frozen Peas and Carrots cooked for 2 to 3 minutes in the microwave.
  • 2 large eggs beaten
  • 1 large Zucchini cubed

Father Andrew’s Orange Glazed Arugula Salad

Ingredients

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 large Naval orange zested and sliced
  • 2 packets of Stevia
  • 3 Tbsp Olive Oil
  • 4 Tbsp Balsamic Vinegar
  • 1 10 oz Package Arugula
  • 4 oz Goat Cheese Crumbled

Instructions

  • Assemble walnuts, orange zest. Heat oil, add the orange zest or splinters until it bubbles, then remove from heat. Add Balsamic Vinegar to the mixture. Pour into a bowl to cool. Put the mixture into the refrigerator until ready to serve on the Arugula.
  • Add Arugula to Bowl, Then Add one package of Stevia to the Balsamic and Oil Mixture. Fluff the
  • Arugula in the Bowl, then Spoon on Dressing, add Raisins and Nuts, Toss, then top with arugula and
  • Decorate with Orange slices. Serve 4 Servings.

Father Andrew’s Steak with Brussel Sprouts Red Peppers

Ingredients

  • 8 to 10 oz -Bag Fresh Brussel Sprouts
  • 5 Tbsp Hoisin Sauce
  • 2 Small Steaks sliced thin
  • 1 Large Red Bell Pepper sliced into strips, and then cut in half
  • 1 ½ medium Zucchinis cubed
  • ½ large onion finely chopped
  • 2 Tbsp Butter
  • ½ cup Peanut oil
  • ¼ tsp salt

Instructions

  • Prep: Slice nob off the Brussels sprouts, then cut quarters. Grill steaks and slice thin.
  • In a Wok, heat oil and butter. When the butter is melted, add finely chopped onions -sweat the onions. Next, add the Brussel Sprouts and then Red Pepper. Once the Brussels sprouts are tender, stir in steak pieces, add Hoisin Sauce, and reduce the heat to a simmer. Serve on rice or with Fried Rice with shrimp and vegetables.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.

Father Andrew’s Pork Tonnato - On a Bed of Arugula

Spicy arugula is topped with roasted pork for a light salad for lunch or dinner.
Course: Main Course
Cuisine: American
Servings: 4
Author: Father Andrew Umberg

Ingredients

Pork Roast Ingredients

  • 4 lb Pork Loin
  • 2 Tbsp Fresh Lemon Juice
  • 1 ½ to 2 Tbsp Olive Oil
  • ½ to 1 tsp Kosher Salt
  • 1 Tbsp Garlic chopped
  • 1 1/2 tsp of fresh Rosemary – or ½ tsp dried Rosemary
  • 1 5 oz Box Fresh Arugula
  • 3 to 4 Tbsp Nonpareil Capers

Tonnato Sauce Ingredients

  • 1 ¼ cup Mayo
  • 1 small can Tuna in Olive Oil
  • 2 tsp Lemon Juice
  • 3 to 4 Tbsp Nonpareil Capers
  • 1/2 Tbsp Caper Brine
  • 1 tsp Black Pepper

Instructions

Pork directions

  • Marinate the Pork Loin – Olive oil and Lemon Juice and chopped garlic and rosemary or other spices. Then Grill on Barbeque till the inside is light pink.
  • Let the Pork rest then put Pork in the refrigerator until cold.
  • On a Dinner plate arrange a large Handful of Arugula and spread out in the center of the Arugula add a dollop of Tonnato Sauce.
  • Slice the pork in 1/8 inch slices. Arrange the slices on each plate 5 or six slices in a circle. Then spread Tonnato Sauce on each slice of meat. Then take capers and add to each slice of meat. Serve to your guests.

Tonnato Sauce Directions

  • In a small bowl add Mayonnaise and then add the whole can of tuna with the oil, stir tuna into the mayonnaise until smooth. Cover and refrigerate for a half hour. Take the bowl out and then add all other ingredients_

Father Andrew BLT Salad with Heirloom Tomatoes

Ingredients

  • 2 to 3 Heirloom Tomatoes
  • ½ to 1 teaspoon of Salt
  • 1/3 cup of Mayonnaise
  • 2 tablespoons of Olive Oil
  • 2 Tablespoons of Bacon Bits
  • 2 Tablespoons of Balsamic Vinegar

Instructions

  • Slice the Tomatoes and take a pinch of salt and lightly dust the tomatoes
  • Spread a small portion of Mayonnaise onto each of tomato slices
  • Then sprinkle the Bacon Bits on 5 or 6 slices of the tomatoes
  • Divide the tomatoes on small plates and serve.
  • On the other slices of tomatoes drizzle the olive oil and then add lemon Balsamic Vinegar and Serve.

Father Andrew’s Penne all’Arrabbiata

Course: Main Dish
Cuisine: American, Italian

Ingredients

  • 1 1 lb. Box Penne Pasta
  • 6 qt water
  • 1 Tbsp Kosher salt for the water

Sauce:

  • 5 Tbsp Virgin Olive Oil
  • 5 Tbsp Chopped Garlic
  • 1 15 oz. Can Tomato Sauce
  • 1-2 tsp Cayenne Pepper

Instructions

  • Bring 6 quarts of water to a boil in a large pot and add kosher salt.
  • Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
  • Meanwhile, put 5 tablespoons olive oil in a large sauté pan over medium heat, and then add the 5 Tablespoons of Chopped Garlic then let cook for about a minute. Then add Tomato Sauce and Cayenne pepper; reduce the heat to low and stir just until fragrant, about 4 minutes.
  • Add the pasta to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, toss well. Serve immediately

In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

In this last segment, Kathryn prepares “Shrimp Tzatziki” and finishes with a refreshing, Blueberry Thyme Smash.”

Shrimp Tzatziki

Course: Appetizer
Servings: 4 Sandwiches

Ingredients

Step 1

  • 3/4 lb peeled shrimp 18-20 per pound peeled shrimp
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp kosher salt

Step 2

  • 1 cup Cucumber seeds removed and diced small
  • 1 Tbsp dill Fresh
  • 1/4 tsp lemon zest
  • 1 Tbsp Lemon juice fresh-squeezed
  • 1/4 tsp ground caraway (or substitute ground celery salt)
  • 2 Tbsp Blue Plate® Light Mayonnaise with Greek Yogurt

Step 3

  • 4 slices rye bread (or bread of your choice)
  • 1 clove garlic cut in half

Instructions

  • In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3. Let shrimp cool completely, then fold in all ingredients from Step 2. Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp. Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half. Set aside and serve with shrimp tzatziki.

Blueberry Thyme Smash

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 1 11-14 oz

Ingredients

  • 2 parts The Botanist® Gin
  • 3/4 part Fresh Lime Juice
  • 1 part simple syrup Recipe included below
  • 10 blueberries (set aside 3 for garnish)
  • 2 sprigs thyme FRESH

Instructions

Simple Syrup

  • 1 cup water 1 cup sugar Combine ingredients in a saucepan, bring to boil and simmer until sugar is fully dissolved, stirring frequently. Set aside to cool. Store in refrigerator in a glass jar with a lid

Drink

  • Muddle 7 blueberries and 1 sprig of thyme in a mixing glass or drink shaker. Add rest of ingredients with ice. Shake well until chilled. Strain over fresh ice in tall drink glass. Garnish with 3 blueberries on a noshi gushi (knotted bamboo skewer) and a sprig of thyme.

Notes

When consuming alcohol, please drink responsibly.

Shrimp Tzatziki

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

Shrimp Tzatziki

Course: Appetizer
Servings: 4 Sandwiches

Ingredients

Step 1

  • 3/4 lb peeled shrimp 18-20 per pound peeled shrimp
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp kosher salt

Step 2

  • 1 cup Cucumber seeds removed and diced small
  • 1 Tbsp dill Fresh
  • 1/4 tsp lemon zest
  • 1 Tbsp Lemon juice fresh-squeezed
  • 1/4 tsp ground caraway (or substitute ground celery salt)
  • 2 Tbsp Blue Plate® Light Mayonnaise with Greek Yogurt

Step 3

  • 4 slices rye bread (or bread of your choice)
  • 1 clove garlic cut in half

Instructions

  • In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3. Let shrimp cool completely, then fold in all ingredients from Step 2. Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp. Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half. Set aside and serve with shrimp tzatziki.