When it’s one of those nights that you think you have no time to get dinner on the table, this is your go-to recipe. Only 5 ingredients and dinner is on the table in 30 minutes. T...
Season the shrimp as desired. Heat the butter in a 12-inch skillet over medium-high heat. Add the shrimp and garlic. Cook for 2 minutes or until the shrimp are lightly browned, stirring occasionally.Stir the salsa verde in the skillet. Reduce the heat to low. Cook for 3 minutes or until the shrimp are cooked through. Serve the shrimp mixture with the rice.
1.5 pounds uncooked shrimp (26-30 count per pound), peeled and deveined1 tablespoon butter2 cloves garlic, minced1 jar (16 ounces) Pace® Salsa Verde6 cups hot cooked long grain white rice (from about 2 cups uncooked)
Mussels, halibut and shrimp flavored with ...
Can't decide between tuna and egg salad? ...
Each serving of this tender pan-seared sal...
There are many reasons this casserole is...