__________________________________________________ E ASY MICROWAVE SHRIMP SCAMPI Dee Hall Duke ___________________________________________________ 1 lb shrimp peeled 1/2 cup butter 2 T lemon juice 1 clove garlic, minced 2 T parsley 3-4 T white wine DIRECTIONS: Put in microwave container. Cook for 4 to 7 minutes -- stir once. You want the shrimp to be pink and opaque. If not, microwave a few more minutes. Let’s stand for five minutes. Serve cooked over pasta or rice. __________________________________________________ S TEAK CREOLE Kimberly Reese-Roth ___________________________________________________ 1 can tomatoes 1 can tomato sauce 1/2 green bell pepper, chopped 4 to 6 minute steaks Flour all purpose Vegetable oil 1/2 onion chopped DIRECTIONS: Flour & brown steaks over medium heat in skillet with vegetable oil. Put the tomatoes, tomato sauce, bell pepper, & onion into blender & pulse into a purée. Pour over steaks after they have been browned on both sides. Have oven preheated to 300°. Once you pour the purée over the steaks, move to oven to simmer for another 2 to 4 hours. Serve with rice noodles or my favorite, mashed potatoes. __________________________________________________ C HEESY SHRIMP & GRITS CASSEROLE Lisa Walker ___________________________________________________ 4 cups chicken broth 1/2 tsp salt 1 cup shredded cheddar cheese 1 c shredded Monterey jack cheese 2 T butter 1 yellow onion, diced 1 clove garlic, minced 1 lb shrimp cooked 1 (10oz) can diced tomatoes 1/4 tsp salt & pepper & chilies drained 1 cup yellow grits DIRECTIONS: Bring 4 cups chicken broth & 1/2 tsp salt to boil & add grits. Whisk & reduce heat & simmer for 20 mins. Stir together, grits, cheddar & Monterey jack cheese. Melt butter in large skillet. Add onions, garlic, and sauté until tender. Stir together onions mixture, grits mixture, & cooked shrimp. Add drained tomatoes & chilies. Pour into greased 2 quart baking dish. Bake at 350° for 45 mins.
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