Sunday
Monday
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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, March 20, 2017

Garlic Sizzling Shrimp


Is it bad that Miss F and I devoured nearly this entire pan of shrimp? That's how good they are. This recipe comes from Emeril Legasse (feel free to use his "essence" in place of the Tony's) and it is fantastic. I served these with corn on the cob and biscuits, a full on southern meal. The shrimp would be great over polenta or rice. Next time I make this, I will serve it with a big garden salad.
Garlic Sizzling Shrimp

1 pound shrimp, peeled and deveined
1 teaspoon Tony Chacheres or other Cajun seasoning
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon roughly chopped garlic
3 tablespoons chicken broth
1 tablespoon freshly squeezed lemon juice

In a medium sized bowl, toss the shrimp with the Cajun seasoning and salt. Set aside.

Heat the oil in a large skillet over medium high heat, when hot, add the butter and garlic. After 30 seconds, add the shrimp and cook for 3 minutes, until the shrimp are cooked through. Add the broth and lemon juice, cook for 1 minute more. Serve.
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