1/4 bunch fresh Italian parsley, finely chopped
1/4 cup prediced red onions
3 tablespoons garlic butter
1 1/2 teaspoons Creole seasoning
1 1/2 lb large shrimp, peeled/deveined
1/4 cup prediced fresh tomatoes
1/2 cup white wine
- Chop parsley (1/4 cup).
- Cut lemon in half.
- Preheat large sauté pan on medium-high 2–3 minutes. Place onions and butter in pan; cook and stir 2 minutes or until hot. Sprinkle seasoning over shrimp.
3. Add tomatoes, parsley, and shrimp to pan (wash hands); squeeze juice of 1/2 lemon over shrimp (about 1 tablespoon). Cook 1–2 minutes, then add wine; cook 2–3 more minutes and until shrimp are opaque. Serve with remaining 1/2 lemon, if desired.
1 tablespoon garlic butter
1/2 cup prediced red onions
1 teaspoon Creole seasoning
1 (16-oz) can light red kidney beans
1 (8.8-oz) package precooked white rice
- Preheat large saucepan on medium-high 2–3 minutes. Add garlic butter, then add onions and seasoning; cook and stir 4–5 minutes or until onions are browned.
- Add beans and rice; cover and reduce heat to low. Simmer 8–10 minutes or until hot. Serve.