1/4 c. parsley
1 1/2 lb. shrimp
1/4 c. diced red onion
3 Tbsp. garlic butter
1 1/2 tsp. Creole seasoning
1/4 c. diced fresh tomato
juice of 1/2 lemon
1/2 c. white wine
Finely chop the parsley and measure 1/4 cup and set aside.
Arrange shrimp in a single layer for seasoning.
Preheat large sauté pan. Place onions and garlic butter in pan
and cook about 2 minutes, stirring occasionally, until hot.
Sprinkle seasonings over the shrimp.
Add shrimp, tomatoes and parsley to onions. Squeeze the lemon
juice over the shrimp mixture. Cook 1 to 2 more minutes until
shrimp are no longer translucent. Yields 4 servings.
Cajun Beans and Rice:
1 Tbsp. garlic butter
1/2 c. diced red onion
1 tsp. Creole seasoning
1 (16 oz.) can red kidney beans (undrained)
1 (8 3/4 oz.) pkg. precooked white rice
Preheat large saucepan on medium-high 2 to 3 minutes. Add
garlic and coat the pan. Add onions and seasoning. Cook 4 to 5
minutes, stirring often, until onions are browned. Add beans and
rice; cover and reduce heat to low. Simmer 8 to 10 minutes until
hot. Serve shrimp over rice. Servings: 4.
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