-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
Recipe from Wayne Hendrix of Va.
2 Pounds cleaned & de-veined Large Prawn Shrimp
1 stick butter
2 garlic cloves minced
1/4 cup half and half
1/4 cup wine (chardonnay)
1 sprig fresh parsley chopped
1 teaspoon fresh lemon juice
- Keep cleaned shrimp in strainer in ice in a bowl
- Combine butter, garlic, and parsley in a bowl, add pinches of salt to adjusting for taste.
- In skillet under medium heat add garlic butter mixture, when butter is melted add shrimp. Cook for 1 min, add wine, and flambeau. add lemon, flip shrimp. Lower heat to low, add half and half and simmer for 3 mins. Pour shrimp and butter mixture over rice of your choice. Or serve as a standalone.
