Shrimp and Mushroom Casserole

Per Paula Deen recipe...
"This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak."

8 T (1 stick) of butter
1/4 cup flour
1 1/2 cups half & half
1 can cream of mushroom soup
1 (13 1/4 oz) can of sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1 pound cooked shrimp, peeled, deveined, and coarsely chopped
garlic powder to taste
buttered bread crumbs for topping (I used a sleeve of Ritz crackers tossed with a little butter)

Preheat oven to 350. In a saucepan over medium heat, melt butter and stir in flour, then slowly blend in half & half, stirring constantly. Sauce with be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with bread crumbs. Bake for 25-30 minutes.

Shrimp Summer Stir-Fry

Really good and easy (from the Pioneer Woman website), especially this time of year when the fresh veggies are so yummy (and cheap!)

Ingredients
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
2 whole Zucchini, Sliced On A Slight Diagonal
2 ears Corn, Kernels Sliced Off
½ cups Grape Tomatoes, Sliced In Half Lengthwise
Salt And Freshly Ground Pepper, To Taste
Chopped Fresh Herbs, If Desired

Preparation Instructions:

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Serve on a big platter.

Penne ala Betsy

I am just posting a link to a great recipe that I tried this past week. It was good, not too difficult (although not too healthy either!), and everyone in the family ate it.

Penne ala Betsy

It is from the website www.pioneerwoman.com which is one of my favorite recipe sites to look through.

I made this exactly like the recipe called for, but Kevin and I both thought it would be just as good with grilled chicken and maybe the addition of artichoke hearts & mushrooms if you like either of those.

Enjoy!

Sweet BBQ Shrimp

Yea, my first post. I have cooked this for a number of people all loved it so I hope you do to.

Ingredients
2 pounds large shrimp, uncooked, pull the skin and tail off
1 finely chopped onion
1 cup olive oil
1tsp sugar
1tsp cayenne pepper
1/2 tsp salt
1/2 tsp oregano
1/4 cup maple syrup
optional a pound of bacon ( I get the maple kind to go with the maple syrup)

Directions
In a large bowl, mix everything together(except bacon) then add the shrimp. Leave it in the fridge overnight or at least for several hours. Flip occasionally to distribute shrimp marinade (I did not do that). Pull out from fridge an hour or so beforehand to let things warm/loosen up a bit.
Preheat your grill while skewering the shrimp. I wrapped the shrimp with bacon ( I cut the bacon in half so all I need was one package of bacon) then skewered them but the recipe says opposite. Be careful about flames from the dripping marinade and bacon. (You really have to watch them and turn them often.)

Enjoy!
Chantelle