Posted by Grandma Jeanne on April 12, 2010
8 ounces uncooked linguine or fettuccine
2 tablespoons butter
1 tablespoon olive oil
1 pound raw medium shrimp, peeled and deveined
2 to 4 garlic cloves, minced
3/4 cup reduced fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup (2 ounces) grated Parmesan or Romano cheese
1 tablespoon sliced green onions
Cook pasta according to package directions. Drain.
Heat butter and olive oil in a large skillet over medium heat.
When butter is melted, add shrimp and cook until opaque in the center, about 4 minutes, stirring frequently.
Add garlic and cook for 30 seconds.
Stir in sour cream, salt, and pepper until well blended.
Remove pan from the heat and add cheese. Mix gently.
Serve over pasta with additional cheese.
Sprinkle green onions on top.
Serves 4.
Posted by Grandma Jeanne on January 11, 2010
My husband made this for dinner last night. It was easy, but it tasted so good…
Ingredients:
1 pound extra large shrimp – we used fresh but frozen will also work
2 tablespoons olive oil
2 tablespoons dry vermouth or white wine (we used vermouth)
2 cloves minced garlic
Salt
Pepper
Place shrimp in a plastic bag and place in a deep bowl.
Marinade: combine oil, vermouth, garlic, salt, and pepper in a small bowl. Pour over the shrimp in the bag. Close bag.
Marinade shrimp in the refrigerator for 2 to 8 hours. Drain shrimp, saving marinade.
Arrange shrimp on the unheated rack of a broiler pan.
Brush shrimp with marinade.
Broil 4 to 6 inches from the heat for about 5 minutes or until the shrimp turn pink. Turn shrimp over once.
Serves two hungry people!
340 calories
Posted by Grandma Jeanne on June 22, 2009
1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream
Mix together and serve.
Posted by Grandma Jeanne on June 1, 2009
1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce
Cream the cream cheese in mixing bowl with fork.
Add milk until real creamy.
Add chopped onion, flaked shrimp, and Worcestershire sauce.
Makes about 1 pint.
Posted by Grandma Jeanne on May 28, 2009
My friend Joanne brought this dip to a Bible study one night. It was a very big success!
1 8-ounce package cream cheese
1/2 pound cooked shrimp (fresh is best)
1 teaspoon lemon juice
1 tablespoon grated onion
2 heaping tablespoons mayonnaise
Stir together.
Refrigerate.
Make at least 3 hours ahead.
Serve with crackers. I like to use Wheatsworth stone ground wheat crackers.
Enjoy!
