hosted by Laverne Diede & Rhonda Fitterer
Shrimp Scampi
- 1 lb. medium shrimp, peeled and de-veined
- 1 tsp. Italian seasoning
- 1 Tbsp. olive oil
- 1/2 cup butter, softened
- 2 Tbsps. garlic, finely chopped
- 1 Tbsp. parsley
- 1 1/2 cups white wine
- 1/2 cup grated parmesan cheese
- 1/2 fresh lemon, juice only
Heat skilled and add olive oil. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside. Add garlic and cook for 2-3 minutes (do not allow the garlic to brown). Add white wine and lemon juice. Cook until wine is reduce by half. After it is reduced, add Italian seasoning; reduce heat to low, and add butter. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper. Sprinkle with grated Parmesan cheese.
Easy Spinach Dip
- 1 box (10 oz.) frozen chopped spinach cooked and squeezed dry
- 16 oz. sour cream
- 1 cup mayonnaise
- 1 package Knorr vegetable mix
- 1 can (8 oz.) water chestnuts, drained and chopped
- 3 green onions, chopped
Combine all ingredients and chill for at least 2 hours. Serve with vegetables, chips or fresh bread.
