One of the first meals I think I ever truly made for my husband was this recipe for Cajun Shrimp. You can place it on top of rice or pasta. I prefer pasta, but that’s been a bit rough these day so I made this on top of Quinoa Pasta which is Gluten Free. It’s even yummier! To cut down on he fact from the butter I made smaller portions and plated the dish with Italian style Swiss Chard. Here is the scoop:
16 TBS (2 sticks) unsalted butter
1/2 cup finely chopped green onions ( tops only)
1 Tsp garlic ( minced)
1 LB shrimp peeled
1 Tsp cayenne pepper
1/2 Tsp ground white pepper
1/2 Tsp ground black pepper
1/4 Tsp dry mustard ( powdered)
1/2 Tsp salt
1 Tsp hot pepper sauce
Melt 8 TBS of butter in a large skillet. Add onions and garlic. Cook for 1 minute.
Add next 7 ingredients. Cook for 3 minutes stirring.
Add last 8 Tbs of butter. Cook 5 minutes.
DO NOT OVER COOK SHRIMP!
Serve over 1/2 cup rice or pasta of choice.
Serves 3 Prep: 30 Minutes Cook: 10
Italian Style Swiss Chard
Don’t be afraid of it if you haven’t tried it yet! Yummy and full of nutrients.
1 Bunch of Swiss chard
1 Cup water
1 TBS salt
2 TBS olive oil
4 Cloves of garlic, chopped
1/8 Tsp crushed red paper flakes
salt to taste
1. Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalks from the leafy strips.
2. Bring water and 1 tablespoon of salt to boil in a large sauce pan.
3. Cook the stalk sections in boiling water for 2 minutes. Stir in leafy sections and cook until the leaves are wilted and stalks are tender, about 6 minutes. Drain and set aside.
4. Heat olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir 2 minutes: season with salt to taste.
Now go make yourself an awesome dinner!