Garlic Shrimp over Wild Rice

 olive oil

3 Zucchini, sliced 

10-12 cherry tomatoes, cut in half

3 tablespoons minced garlic

Oregano

Susie Q's

red pepper flakes

1 stick of butter

half a big bag of small shrimp, tail-less/no shell  

Wild rice 

Add ons: 

Feta cheese

Lemon wedges 

Parsley 

Cook the rice. Sauté in olive oil the zucchini, tomatoes, garlic, and all seasonings for several minutes. Melt in the cube of butter and add the shrimp.  Cook together for several more minutes. Serve over rice topped with feta, lemon and parsley.

Garlic Butter Shrimp

a swirl of garlic olive oil
1 stick of butter
8-10 cloves of garlic minced
salt
pepper
Susie Q's
red pepper flakes
a squeeze of lemon or lemon e.o.
chopped up parsley
shrimp

Put all of the ingredients except the shrimp into a skillet.  Melt then stir together. Add the shrimp and cook until the sauce thickens a bit.  Serve with rice pilaf.

Garlic Shrimp

Garlic Shrimp: Mix 1/2 stick softened butter, 1 cup chopped parsley, 2 chopped garlic

cloves, and salt and pepper. Toss with the juice of 1 lemon, 1 pound unpeeled large shrimp

and a big pinch of red pepper flakes. Divide between 2 foil packets. Grill over high heat, 8

minutes or in oven until done.

Springtime Shrimp and Risotto

Springtime Shrimp and Risotto

Shrimp

1 pound raw shrimp, peeled and deveined
1 lemon
1/2 cup white wine
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup of parsley, chopped
salt
pepper

Whisk together the lemon juice, wine, olive oil, garlic, salt, pepper and parsley. Add the shrimp and let marinate about 15 minutes. Grill the shrimp on a grill pan or directly on the grill.

Risotto

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 ½ cup uncooked medium grain white rice
2 cups chicken broth
¼ cup sweetened evaporated milk
¾ cup white wine
1-2 cups chopped mixed asparagus and snap peas, blanched
¼ cup chopped parsley
Salt and ground black pepper to taste
Parmesan cheese

Heat oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.

Stir in broth, evaporated milk, and white wine. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in asparagus, snap peas and parsley. Season with salt and pepper.

Serve immediately topped with shrimp and parmesan cheese.