Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Aretha Franklin's Shrimp
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- #113547
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds peeled and deveined jumbo shrimp
1 teaspoon garlic salt
8 ounces butter
2 tomatoes, chopped
8 scallions, chopped
1/2 cup light cream
cayenne pepper
cooked grits, for serving
directions
In a bowl, combine the shrimp and garlic salt.
In a large skillet, melt the butter over medium heat. Add the shrimp and cook, stirring occasionally, until cooked through, about 5 minutes. Transfer the shrimp to a plate. Reserve the skillet.
Add the tomatoes, scallions and cream to the skillet and simmer over low heat for 5 minutes.
Meanwhile, cut the shrimp into bite-size pieces; add to the skillet and cook over medium heat, stirring, until heated through. Season with cayenne pepper and serve over the grits.
added by
tracystuff
nutrition data
729 calories, 56 grams fat, 8 grams carbohydrates, 48 grams protein per serving. This recipe is low in carbs.
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