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This is my favourite weekend lunch and is great for stopping cravings. I buy the shrimp frozen in big bags and keep it in the freezer.
Place 10 to 20 large shrimp in a strainer and run cold water over them until thawed; about 10 or 15 minutes.
Chop 1/2 small onion
In a large skillet heat up a couple tablespoons of garlic oil or use the oil of your choice with 1 or 2 cloved of chopped garlic added
Saute onion until soft
Peal thawed shrimp, season with salt and pepper, add to oil and onion
Saute until pink and cooked: just a few minutes
Finish with a tablespoon of butter, 2 tablespoons of heavy cream, 1 oz shredded cheese; havarti, parmesean, mozza, etc.
In a bowl shred up 1 cup of lettuce then spoon hot shrimp and sauce over top.
Variations:
Add sliced red and green peppers, sliced mushroom, or other veggies to the onions. Cook veggies before adding shrimp
Place 10 to 20 large shrimp in a strainer and run cold water over them until thawed; about 10 or 15 minutes.
Chop 1/2 small onion
In a large skillet heat up a couple tablespoons of garlic oil or use the oil of your choice with 1 or 2 cloved of chopped garlic added
Saute onion until soft
Peal thawed shrimp, season with salt and pepper, add to oil and onion
Saute until pink and cooked: just a few minutes
Finish with a tablespoon of butter, 2 tablespoons of heavy cream, 1 oz shredded cheese; havarti, parmesean, mozza, etc.
In a bowl shred up 1 cup of lettuce then spoon hot shrimp and sauce over top.
Variations:
Add sliced red and green peppers, sliced mushroom, or other veggies to the onions. Cook veggies before adding shrimp
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