You must be logged in to post a review.
A light yet satisfying meal for two.
Heat butter and oil in a pan over medium/high heat and toss in the shrimp and salt and pepper to taste. When the shrimp are pink and just about done on one side, sprinkle with half the rosemary and turn them to cook on the other side. Slowly add the wine and sprinkle the shrimp with the remaining rosemary. Cook on a medium high heat until shrimp are done and most of the sauce has reduced (about 5 minutes or so).
Place the shrimp over your preference of pasta or rice, and pour the remaining sauce over the shrimp and pasta.
You can serve the shrimp on top of couscous, pasta, rice or whatever you like. I prefer to serve the shrimp with orzo and spinach.
Cornish hens with a garlic butter crust, smothered in lemon and rosemary!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!