Easy Shrimp
Chowder
4 Tbsp. butter
1 bunch green onions, chopped
2 cloves garlic, minced
2 – 10 1/2 oz. cans cream of potato soup
2 – 8 oz. pkgs. cream cheese, softened
4 cups milk
Dash cayenne pepper
4 cups shrimp, cleaned and deveined
2- 8 oz. cans whole kernel corn, drained
Melt butter in large saucepan over medium heat. Add onions and garlic. Sauté until tender. Stir soup and cream cheese into onion mixture until smooth. Add milk and season with dash of cayenne pepper (or black or white pepper) to taste. Blend well. Add prepared shrimp and corn to cream mixture. Simmer 10 minutes until shrimp is pink.
Serves 4.
Garlic Rosemary
Potatoes
2-3 large baking potatoes, washed, cut into 1/2 inch slices.
1/2 cup butter, melted
3 to 4 Tbsp. Rosemary, crushed
Garlic salt and pepper to taste
Preheat oven to 375 degrees. Place potato slices on greased baking sheet. Brush half of butter on potatoes. Sprinkle with garlic salt, pepper and rosemary. Bake about 10-15 minutes until golden brown. Remove baking sheet from oven and turn potatoes over. Brush with rest of butter, sprinkle with garlic salt, pepper and rosemary. Bake until crisp and golden brown.
Serves 4.
