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<Dinner Recipes
Garlic Shrimp
¼ cup butter
6 cloves garlic, minced
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chili pepper paste
Salt to taste
1 pound raw, peeled and deveined large shrimp
Place butter in a 2 quart microwave safe casserole
dish with lid. Microwave on High power for 1 minute
or until butter is melted. Stir in garlic, and microwave
for an additional 1 minute. Stir in chives, lemon juice,
chili pepper paste, and salt. Add shrimp, tossing to
coat evenly. Cover, and microwave on High power
for 5 minutes, or until shrimp is opaque, stirring after
3 minutes. Serve over hot cooked rice if desired.
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Stuffed Mushrooms
1 pound whole baby bella mushrooms
2 tablespoons butter, melted
1 bunch green onion, chopped
¼ cup shredded Parmesan cheese
2 tablespoons bread crumbs
1 teaspoon lemon juice
¼ teaspoon garlic pepper
Crushed red pepper to taste
Remove stems from mushrooms and set aside.
Arrange mushroom caps on microwave safe plate.
Finely chop reserved mushroom stems. Combine
butter, chopped mushroom stems, and green onion
in a 1 quart microwave safe dish; microwave on
High power for 2 minutes. Add remaining ingredients
and mix well. Spoon stuffing into mushroom caps.
Microwave on High power for 4 to 5 minutes, or until
mushrooms are tender.
Asiago Red Potatoes
1 ¼ pound red potatoes, peeled and thinly sliced
2 tablespoons all purpose flour
½ teaspoon salt
1 ¼ cups milk
1 tablespoon butter, melted
5 ounces shredded Asiago cheese
Combine potatoes, flour, and salt in a zip top plastic
bag; seal bag and shake to coat potatoes.
Transfer potatoes to a lightly greased 2 quart microwave
safe casserole dish. Add milk and butter, stirring well.
Cover and microwave on
80%
until potatoes are tender; sprinkle with cheese and
microwave on
power for an additional
80%
or until cheese melts.
power for 12 minutes or
minutes
3
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