xiaoxl/recipe_data huggingface dataset:
BBQ Steamed Chicken


Ingredients:
chicken legs, onion, red chili pepper, lime, light soy sauce, fresh coriander, ginger, garlic cloves, water

Directions:
Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same.
Add all remaining ingredients (except the chicken & water] and stir well to make the marinade.
Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating.
Cover with cling film and place in the fridge for at least 1 hour.
Make 3 or 4 tin foil parcels, sealed by rolling the sides.  Evenly distribute the chicken pieces – and marinade - into the parcels.  (Consider adding a 1-2 tsp of water to each parcel].  Seal the parcels.
Place the tin foil parcels on the BBQ – this can be when the BBQ is still too hot to start grilling.  Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices.  The parcels should puff-up during cooking.
Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ].
Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear.
Remove the rather pale steamed chicken from the parcels and grill until browned to your liking.  This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out].
Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.
Christine's Scrambled Eggs


Ingredients:
butter, green pepper, onion, garlic, milk, eggs, parmesan cheese

Directions:
Melt butter in pan. Saute green pepper, and onion till tender. Add garlic saute until lightly golden.
Add beaten eggs, parmesan cheese, salt and pepper and stir to mix.
Scramble until eggs are completely cooked.
Fabulous Spinach and Artichoke Dip
Category: appetizers-and-snacks
By canderson09

If you love Applebee's® spinach and artichoke dip, this is the one for you. Serve with chips or bread and enjoy.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan-Romano cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
1 teaspoon minced garlic
ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix artichoke hearts,  , spinach, Parmesan-Romano cheese, cream cheese, mozzarella cheese, garlic, and black pepper in a bowl; spread into an 8-inch square baking dish. Bake in preheated oven until cheeses are bubbling and melted, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 159.4
Fat: 12.9 g
Saturated fat: 6.3 g
Carbohydrates: 5.1 g
Sugars: 1 g
Dietary fiber: 1.4 g
Protein: 7.1 g
Cholesterol: 28.6 mg
Sodium: 523.8 mg
Pesto Nicoise Salad


Ingredients:
baby potatoes, fresh green beans, frozen green beans, eggs, pesto sauce, extra virgin olive oil, white wine vinegar, grape tomatoes, nicoise olives, kalamata olive

Directions:
Cover potatoes and eggs with cold water in a large saucepan and heat to boiling; cook about 10 minutes until potatoes are tender.
Drop in green beans and cook 3 to 4 minutes.
Drain potatoes and green beans and allow to cool.
Place eggs in cold or ice water bath to cool.
Meanwhile in a large serving bowl, combine pesto, olive oil, vinegar, tomatoes and olives.
Add potatoes and green beans and stir; adjust for salt and pepper, if necessary.
Cut eggs into wedges and arrange on top; serve.
My Omas Lentil Soup


Ingredients:
brown lentils, potatoes, carrots, chicken broth, bacon

Directions:
Add first 3 ingredients to a large pot.
Add 3 cups of broth.
Cook over medium heat stirring occasionally until everything is tender.
You may need to add some more broth or water as it is absorbed.
30 minutes before you want to serve it add the wurst or hot dogs if you wish and let them cook through.
Serve with hearty bread and a salad.
Cactus Paddle Salad (Nopales Salad)


Ingredients:
salt, nopales, tomatoes, onion, fresh cilantro stems, olive oil, cider vinegar, oregano, salt, romaine lettuce leaves, queso fresco, radishes

Directions:
Heat 6 inches of water and 1/2 teaspoon of the salt to a boil in a Dutch oven over medium-high heat.
Add the cactus and boil, uncovered, until tender, about 20 minutes.
Drain the cactus and transfer it to a large bowl.
Add tomato, onion and cilantro; set aside.
Whisk together the oil, vinegar, oregano and salt; pour over the vegetables and toss.
Line a platter with lettuce leaves; top with salad; sprinkle with cheese; garnish with jalapenos and radish slices.
Chocolate Roulade With Griottines


Ingredients:
sugar, plain flour, cocoa powder, caster sugar, vanilla extract, sour cherries

Directions:
Whisk egg white and gently add sugar.    Add egg yolk and mix.
Sieve flour and fold in with cocoa powder.
Line a baking tray with greaseproof paper and spread on mixture.
Pre-heat oven to 200C and bake for approx 12 minutes Top should be dry.
Whisk whipping cream and spread onto cold sponge after removing greaseproof paper.
Add Griottines and roll sponge.
Present on a plate topped with Griottines.
Baked Mushroom Thighs
Category: meat-and-poultry
By TWINKLES0303

Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.

Ingredients:
8  chicken thighs
1 (10.75 ounce) can  condensed cream of mushroom soup
10 ounces milk
1 teaspoon dried parsley
½ teaspoon onion powder
1 cup dry bread crumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish. Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 574.9
Fat: 32.7 g
Saturated fat: 11.4 g
Carbohydrates: 29 g
Sugars: 6.5 g
Dietary fiber: 1.3 g
Protein: 39 g
Cholesterol: 138.3 mg
Sodium: 868 mg
Grand Marnier Fruit Dip


Ingredients:
sour cream, light brown sugar, Grand Marnier

Directions:
"Mix ingredients together."
Sensational Slow Cooked Beef Brisket
Category: main-dish
By Cajun Girl

Beef brisket cooked to perfection with the perfect blend of seasonings. So tender you can cut it with a fork.

Ingredients:
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons sea salt
1 teaspoon cayenne pepper
⅓ cup extra-virgin olive oil
1 (16 ounce) package sliced fresh mushrooms
3  shallots, chopped
¼ cup unsalted margarine
1 ½ cups Worcestershire sauce (such as Lea & Perrins®), divided
1 (5 pound) beef brisket
2 cups red wine
½ cup water
1 clove garlic, chopped
1 (32 fluid ounce) container beef broth (such as Progresso®)
1 tablespoon Worcestershire sauce (such as Lea & Perrins®)
2 tablespoons unsalted margarine, thinly sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix paprika, garlic powder, black pepper, sea salt, and cayenne pepper in a bowl until thoroughly combined. Set spice mixture aside. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms and shallots until mushrooms have released their liquid, 5 to 8 minutes. Set mushroom mixture aside. Melt 1/4 cup margarine in a large skillet over medium-high heat and stir in 1/4 cup Worcestershire sauce. Rub beef brisket thoroughly with spice mixture; place brisket into the margarine and Worcestershire sauce. Brown the brisket well on all sides, about 5 minutes per side. As the Worcestershire sauce cooks into the brisket, pour in more, about 1/2 cup at a time, until 1 1/2 cup  Worcestershire sauce has been added. Place a rack into a heavy Dutch oven; place the brisket onto the rack. Pour in the Worcestershire sauce pan drippings, red wine, water, garlic, and beef broth. Top the brisket with the mushroom mixture. Drizzle 1 tablespoon Worcestershire sauce over the mushrooms and top with 2 tablespoons sliced unsalted margarine. Cover the Dutch oven and bake brisket in the preheated oven for 3 hours. Reduce heat to 300 degrees F (150 degrees C) and bake 1 more hour. Reduce oven temperature to 225 degrees F (105 degrees C) and bake 1 additional hour. Baste with pan drippings every hour. Let the brisket rest for about 20 minutes before slicing thinly across the grain. Serve with pan gravy.

Prep time: 30 mins
Cook time: 5 hrs 15 mins
Total time: 6 hrs 5 mins
Yields: 10 servings

Calories: 623.8
Fat: 46.1 g
Saturated fat: 14.4 g
Carbohydrates: 16.5 g
Sugars: 6.4 g
Dietary fiber: 1.6 g
Protein: 26.8 g
Cholesterol: 93.2 mg
Sodium: 1836.6 mg
Peschetta: a Simple but Tasty Appetizer


Ingredients:
French baguette, olive oil, mozzarella cheese, grape tomatoes, basil pesto, garlic

Directions:
Preheat oven to "low" broil.
Take an 8x11 cookie tray and spray "lightly" with olive oil no stick spray.
Slice the baguette into 1/2 inch slices and spread out to cover the tray.
Slice cherry tomatoes in half.
Note: the next two steps must be watched carefully to avoid a burnt app.
Drizzle a "small" amount of extra virgin olive oil over the slices and pop in the oven until "lightly" browned. Here you can add a bit of minced garlic to taste.
Remove from oven and sprinkle a small amount of mozzarella on each. Pop back in oven until cheese is "barely" melted.
Remove from oven and put a dollop of pesto topped with a half cherry tomato on each slice. Serve and get ready to make more.
Coconut Curry Chicken


Ingredients:
chicken legs, onion, garlic cloves, garam masala, turmeric, star anise, salt, fresh ground pepper, fish sauce, brown sugar, coconut milk, fresh cilantro, basil leaves

Directions:
Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
heat oil in thick bottomed pot to med-high heat.
Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
Add chopped garlic and onion and cook for a few minutes until onions start to brown.
Add the curry paste and cook for about 3 minutes stirring frequently.
Add chicken pieces, salt and pepper.
Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
Reduce heat, simmer for about 5 minutes.
Add Cilantro and/or basil (optional].
Serve over rice. Enjoy!
Chicken-Artichoke Risotto With Gruyere Cheese


Ingredients:
olive oil, leek, arborio rice, reduced-sodium chicken broth, white wine, chicken, artichoke hearts, gruyere, swiss cheese, fresh savory, dried savory

Directions:
Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group  *Daily Value.
Skinny Skillet With Turkey Sausage, Summer Vegetables & Geme


Ingredients:
gemelli pasta, avocado oil, onion, garlic cloves, turkey sausage, dry red wine, zucchini, tomatoes, fresh basil, nonfat milk, parmesan cheese, cayenne pepper, water, salt, pepper

Directions:
Bring a large pot of salted water to a boil.  Add the gemelli and cook until al dente.  Reserve 1/4 c of the pasta water.  Drain the cooked gemelli and set aside.
Meanwhile, heat the avocado oil in a large skillet over medium heat.  When the skillet is hot, add the onion and cook until soft, about 5 minutes.  Stir in the garlic and cook for 1 minute longer.  Add the turkey sausage and cook on both sides until brown, about 2 minutes per side.  Deglaze the pan with the red wine, scraping up the brown bits from the bottom.  Add the zucchini, tomato, basil, milk, Parmesan, and cayenne pepper.  Turn the heat down to low and simmer for 5 minutes, stirring occasionally.
Pour the cooked gemelli and reserved pasta water into the skillet and gently stir to combine.  Season with salt and pepper, to taste.  Cook for 2 minutes longer.
Garnish with fresh basil.
Enjoy!
Vegan Hollandaise Sauce


Ingredients:
soft tofu, vegan sour cream, soymilk, fresh lemon juice, olive oil, salt, turmeric, paprika, cayenne

Directions:
In a food processor or blender, combine the tofu or sour cream, milk, lemon juice, oil, salt (if using], turmeric, paprika and cayenne.
Blend until smooth.
Note Use Salt if using Tofu.
You do not have to use the salt for the sour cream.  No I have no clue why.
Devonshire Cream


Ingredients:
cream cheese, sour cream, vanilla, powdered sugar

Directions:
Combine all of the ingredients in a large bowl., Mix together thoroughly until all of the sugar has dissolved., Spoon over fruit or use like a fondue dip.
Peanut Butter Cookies


Ingredients:
brown sugar, white sugar, shortening, vanilla, peanut butter, egg, all-purpose flour, salt, baking soda

Directions:
Cream shortening and sugar thoroughly.Add vanilla and peanut butter.Add egg and beat well.
Sift dry ingredients and add to creamed mixture.
Roll into balls.Place on greased cookie sheets.And press down with floured fork tines.
Bake in moderate oven (350 Deg. F].
For 12 to 15 Minutes.
To vary this recipe sprinkle tops with chocolate peices.Press lightly.
Moist Chocolate Flax Muffins


Ingredients:
flax seed meal, Splenda sugar substitute, baking powder, powdered milk, eggs, canned pumpkin, canola oil, canola oil

Directions:
Oven 350 degrees. Makes 9 muffins.
Mix first 5 ingredients and set aside.
In medium sized microwave safe bowl, add the chocolate block and slowly, gently melt in microwave, stirring every ten seconds. Dont burn the chocolate. Finish the melting by vigorously stirring in the bowl.
Add in the baking powder. If it cools down, heat for a couple seconds in the microwave and then add one egg. Stir until completely blended. (This takes patience and time]. Once blended, add the other two eggs and mix well. Add the remaining ingredients and combine.
Add wet to dry and mix well. Let batter set for a few minutes while you prepare pans for 9 cupcakes. (I use silicone cupcake liners].
Place batter evenly in liners with an ice cream scoop. Bake at 350 degrees for 20 minutes or until the top is firm to touch. Cool completely and store in ziplock bag in fridge (remember there is no sugar to preserve them].
Pacific Island Fish Salad


Ingredients:
lime juice, green onion, carrot, cucumber, capsicum, cabbage, tomatoes, coconut milk

Directions:
Cut the fish into 1 cm (1/2 inch] cubes and put into a bowl. Stir well.
Then cover with lemon juice, cover with foil and leave for at least two hours. After this time the fish should look like poached.
Put in a strainer. Keep only 1/4 cup of the juice.
Chill.
Chop the onion finely, grate the carrot, partly peel the cucumber and cut into small cubes, slice the capsicum, shred the cabbage and cut the tomatoes into cubes.
Just before serving combine the fish with the vegetables and toss in coconut milk.
Easy Slow Cooker Stroganoff
Category: pasta-and-noodles
By Starr

Was in a hurry one day and threw this all together in the slow cooker. When I got home I was so surprised because it tastes like beef stroganoff made the hard way. So much simpler. I love this on a big piece of butter bread like an open-faced stroganoff sandwich.

Ingredients:
2 (10.75 ounce) cans  cream of mushroom soup
1 (8 ounce) package sliced fresh mushrooms  (Optional)
½ cup butter
1 small onion, chopped
3 pounds beef tips, cut into bite-size pieces
1 (8 ounce) package wide egg noodles

Directions:
Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips. Cook for 8 hours on Low. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Serve beef tips and sauce over cooked egg noodles.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 663.1
Fat: 36.1 g
Saturated fat: 16.6 g
Carbohydrates: 35.8 g
Sugars: 3.3 g
Dietary fiber: 1.8 g
Protein: 47.8 g
Cholesterol: 170.1 mg
Sodium: 856.8 mg
Quick and Easy Grilled Cheese
Category: main-dish
By jofdo

This grilled cheese sandwich has a garden twist.

Ingredients:
1 tablespoon butter, softened
2 slices bread
2 slices sharp Cheddar cheese
1 tablespoon chopped parsley
1 teaspoon chopped basil
1 teaspoon oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh dill

Directions:
Spread 1/2 tablespoon of butter on one side of each piece of bread. Lie the slices of Cheddar on one of the slices of bread on the unbuttered side. Sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. Sandwich the two slices of bread together with the buttered sides facing outwards. Heat a skillet over medium heat. When skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 1 sandwich

Calories: 470.5
Fat: 32.2 g
Saturated fat: 19.7 g
Carbohydrates: 27.4 g
Sugars: 2.6 g
Dietary fiber: 2.1 g
Protein: 18.4 g
Cholesterol: 90.1 mg
Sodium: 777.3 mg
Watermelon and Feta Cheese Summer Soup Recipe


Ingredients:
cucumber, watermelon, feta cheese, mint leaf

Directions:
Chop the watermelon., Dice cucumbers., Blend the watermelon., Strain through a nylon mesh sieve to remove seeds., Add diced cucumber., Chill well until ready to serve., Pour chilled soup into cocktail glasses or glass bowls., Crumble feta cheese on top., Garnish with mint leaves., Bon Appétit!
Cuban Bean Salad


Ingredients:
olive oil, fresh cilantro, fresh lemon juice, white wine vinegar, ground cumin, onion, dried oregano leaves, kosher dill pickles, black beans, pinto beans, chickpeas, celery, green onions, tomatoes

Directions:
Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
Add remaining ingredients; mix lightly.
Cover and refrigerate 2 hours or overnight.
Stir gently just before serving.
NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
Almond Joy Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, sweetened coconut

Directions:
Preheat oven to 375°F.
Lightly grease cookie sheets, or I use parchment paper to line them.
Combine dry ingredients and set aside.
Cream the butter and both sugars in a large bowl. Add eggs one at a time, then stir in the vanilla.
Stir in dry mixture until well incorporated.
Stir in nuts, chocolate chips, and coconut.
Drop by rounded teaspoonfuls onto prepared cookie sheets.
Bake 10-12 minutes or until golden brown.
Let cool on sheet for 5 minutes before removing to wire rack.
I add them to my Christmas cookie tray almost every year.
Vegetable and Beef Stir-Fry With Brown Rice


Ingredients:
brown rice, dry sherry, soy sauce, honey, cornstarch, fresh ginger, garlic, scallions, snow peas, red bell pepper, hot red pepper flakes

Directions:
Cook rice according to package directions.
Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half.  Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl.  Add steak and toss to combine.
Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact.  Add remaining ginger, garlic, and the scallions.  Reduce heat to medium-high; stir-fry 1 minute.  Transfer with slotted spoon to medium bowl.  Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes.  Add to scallions.
Add 1 T. oil to skillet and heat over high heat.  Add pepper flakes to steak and stir to separate pieces;.  Add steak to skillet; stir-fry until tender, about 3 minutes.  Return vegetables to skillet; stir-fry until hot, about 1 minute.
Serve beef stir-fry with brown rice.
Ham and Cheese Casserole


Ingredients:
southern style hash browns, sour cream, ham, mozzarella cheese, cheddar cheese, green pepper, onion, butter

Directions:
Preheat oven to 400 degrees.
Mix together the cream of mushroom soup and sour cream really well.
Add the hashbrowns, ham, green pepper, onion, and cheese.  Set aside about 3/4 cup of each cheese to put on top.  Mix until well blended.
Put in a greased 9in. x 13in. baking pan.
Sprinkle cheese that was set aside, on top.
Bake for 20 to 25 minutes or until the hash browns are soft.
Take out of oven, and spread the cornflakes on top.
Melt the butter and pour over the cornflakes.
Put back in the oven for about 5 minutes or until crispy.
Camarones con Crema (Mexican Shrimp in Cream)
Category: world-cuisine
By Sherbear1

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

Ingredients:
2 tablespoons butter
½  red bell pepper, diced
½  green bell pepper, diced
½  sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

Directions:
Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm. Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat. Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 300.7
Fat: 20.9 g
Saturated fat: 12.7 g
Carbohydrates: 6 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 22.6 g
Cholesterol: 235 mg
Sodium: 917.4 mg