Makeover Velvet Shrimp Recipes

MAKEOVER VELVET SHRIMP

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Combine flour and cream until smooth; stir into skillet, scraping up any browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.

VELVET SHRIMP

Steps:

• Heat butter in a 10-inch skillet over high heat for 1 minute.
• Stir in green onions and 2 tsp.
• of the seasoning mix; cook for 1 minute.
• Add shrimp and garlic; cook, stirring occasionally, for 2 minutes.
• Stir in cream and remaining seasoning mix; cook for 1 minute.
• Remove shrimp with slotted spoon.
• Boil cream in same skillet, whisking constantly, for 2 minutes.
• Stir in cheese, then add shrimp back to skillet.
• Serve immediately.

MAKEOVER SHRIMP RICE CASSEROLE

Steps:

• In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender. , Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined. , Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

VELVET SHRIMP

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium-low heat, cook onions and garlic in butter for 1 minute. Stir in seafood seasoning; cook 1 minute longer. Add shrimp; cook for 3-4 minutes or until shrimp turn pink. Remove and keep warm. , Add cream to the pan, stirring to loosen any browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until cream is reduced to about 1-1/4 cups., Stir in cheese just until melted. Return shrimp to the pan and heat through. Drain linguine; top with shrimp mixture.