Found this on Pinterest and decided to try it.You can find it Here I only used 1/2 cup of butter (1 stick). Jud and I didn't have any trouble eating all 30 shrimp. My shrimp were not large, I'm just saying.
20 large (16/20) shrimp, peeled and deveined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Lea & Perrins Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy..
This is a great recipe if you don't mind going to a little trouble. I found this in the Austin American Statesman 2015 Thanksgiving issue. It was by Shauna James Hern. She made hers glutten free by using glutten free flour. Ingredients for crispy onion topping:
1 large onion- peeled and thinly sliced
Peanut Oil for frying onions
2/3 cup all purpose flour
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper For Casserole:
1 1/2 lb. green beans, trimmed and snapped in half
1 1/2 cups chicken stock
3 tablespoons unsalted butter
2 cups sliced cremini or white mushrooms
2 cloves garlic, minced
1/3 cup all-purpose flour
1/2 cup coconut milk
Freshly ground black pepper
Preheat oven to 400 degrees
Set a large pot of salted water over high heat. Bring the water to a boil. Put a large bowl of ice water in the sink. Put the green beans in the boiling water and cook for 5 minutes. Plunge the hot green beans into the ice water. Let them sit for 1 minute, then immediately drain the water. Dry the beans with a towel and spread them out on a baking sheet to air-dry entirely.
Put flour, salt, and pepper for the onions into a wide bowl. Toss the onions in the flour to coat entirely. Put enough fat into a large cast-iron skillet (I used my fry daddy) to make a depth of 1 inch. Set the skillet over medium-high heat. When you can flick a tip-of-your-finger-full of water into the fat and it skizzles, you are ready to fry. Lower a light layer of the sliced onions into the fat and fry until they are lightly golden. Remove them with a slotted spoon or spider, and transfer to a plate lined with paper towels. Repeat until all the onions are fried. Set them aside for later.
Pour the stock into a large pot and bring to a boil over high heat. Turn the heat down to low and keep it at a simmer. Set a cast-iron skillet over medium-high heat. Put the butter in the skillet. When the butter has melted, add the mushrooms and season lightly with salt. Cook, stirring occasionally, until the mushrooms are hot and wilted, about 5 minutes.
Add garlic and cook, stirring, 2 more minutes. Toss the flour over the tops of the mushrooms and stir until the mushrooms are fully coated. Pour 1 cup of hot stock into the skillet, stirring constantly. When the stock is incorporated into the mushrooms and bubbly hot, add the other 1/2 cup.Add the coconut milk and keep stirring until the sauce is reduced and thickened, 5 minutes.
Put green beans into a large baking dish. Pour the mushroom sauce over the green bean. Toss until everything is coated. Sprinkle with a bit of black pepper on top. Top with the crisp onions. Bake until the sauce is bubbly around the edges of the onions, about 15 minutes.
This is definitely a top ten recipe. You can make it in about 15 minutes. Serve with pasta or mashed potatoes. It was amazing. We will be eating this at least once a month. You can find the recipe Here
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 pounds chicken tenders
1/4 cup butter, divided
2 cups heavy cream Method:
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
In a large saute pan, melt half of the butter over medium-high heat. Cook the tenders until done, about 4 minutes per side.
Pour the cream and remaining butter into the skillet with the tenders. Lower the heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over the pasta or mashed potatoes. Yum!
We grilled our chicken outside, but everything else was the same as this recipe. Ingredients:
2 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds broccoli, chopped
2 cloves garlic, minced
1 Roma tomato, sliced
2 sprigs basil, leaves thinly chopped
4 slices Mozzarella cheese, sliced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
3 tablespoons olive oil Directions:
Preheat oven to 400 degrees
Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway through to prevent sticking.
Heat grill pan our outdoor grill over medium-high heat. Brush with some oil and grill chicken on both sides for about 4 minutes.After the last side is almost done, add the slices of mozzarella to each chicken breast. To plate add the basil and tomato to the top of the chicken with mozzarella.
I have changed the way I eat in the last 3 months, so I haven't posted very many desserts. If you are going to eat desserts, make sure they are worth the calories. If I need something sweet, I usually have one square of a Hershey's dark chocolate bar. As of this writing, I have lost 11 pounds. It has taken me 3 months to get here and I won't blow it with this cake. Just a small piece is all I needed. Printable VersionIngredients for Cake:
1 cup cocoa powder 2 2/3 cup flour
1 cup butter 2 cups boiling water
2 1/2 cups sugar 2 teaspoons baking powder
1/2 teaspoon baking soda 1/2 teaspoon salt
4 eggs 1 1/2 teaspoons vanilla
Whipped Cream Filling For cake:
Combine cocoa and boiling water. Stir until smooth, and set aside. Cream butter, and gradually add sugar. Beat in eggs one at a time, making sure it is incorporated before adding another egg.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Add to creamed mixture alternately with cocoa mixture that has cooled slightly. Stir in vanilla. Pour batter in 3- 9" or 8" baking pans.
Bake 350 degrees for 20-22 minutes. Spread whipped Cream Filling between cooled layers. Spread Chocolate Frosting on top and sides. Ingredients for Filling:
1 cup whipped cream
1 teaspoon vanilla
1/4 cup powdered sugar
Beat whipped cream until foamy. Add vanilla and powdered sugar and beat until soft peaks form. Ingredients for Frosting:
1 package semisweet chocolate
1/2 cup of half and half
3/4 cup butter
2 1/2 cups powdered sugar.
Combine 1st three ingredients in cooking pan. Cook stirring until chocolate chips and butter melt. Remove from heat and add powdered sugar. Beat like crazy. Set in ice and beat at a low speed. This icing gets a little hard for my taste, so I will probably use a different icing next time I make it.