My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, February 17, 2011

Shrimp Alfredo - Quick and Easy

There is a real possibility of the temperture reaching 65-70 degrees here today and tomorrow. Do you really think I'm going to spend the day in the kitchen after the winter we have had? Not!

A real "go to" recipe in my house. Keep a bag of Key West shrimp in the freezer for emergency meals, be it company or family. This is faster than a Tuna Noddle Casserole.

Shrimp Alfredo
4 to 6 servings
print recipe

1 stick butter
3/4 cup chopped green onions
2 medium onions, chopped
1/2 green bell pepper, chopped
1 envelope Knorr Alfredo mix
1 small can evaporated milk
1 to 1 1/2 pounds raw shrimp, peeled, deveined, and split along the tail

In a large pan, melt the butter. Saute the onions and bell pepper. Add the Alfredo mix and evaporated milk. Stir. Add the shrimp. Cook about 5 minutes. Don't over cook the shrimp. Serve over fettucini.

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