Garlic Shrimp
Hey friends,

Hope you all enjoyed your weekend. Ours was packed full and I'm preparing to speak at a Women's ADVANCE in Pennsylvania this weekend.
On the weeks I'm preparing to speak I like to keep dinner easy and simple.
Here's on of my favorite recipes:

This recipe for shrimp is made with lots of garlic, butter, olive oil, lemon juice, fresh parsley or basil, and seasoning.
1/3 cup butter
1 1/2 to 2 pounds large shrimp, peeled and deveined
4 to 6 medium cloves garlic, crushed and minced
1/3 cup chopped fresh parsley
2 to 3 tablespoons lemon juice
salt, to taste

In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds.
Add the shrimp and garlic and sauté over medium heat, turning frequently
until the shrimp just turn pink, about 4 to 5 minutes.
Add the parsley, lemon juice, and salt; stir well.

Remove the pan from the heat and serve immediately, with rice or a salad.
Serves 4


What are some of your simply delicious meals?
Please share


Blogger Chef Diane said...

Take out!

Chef Di


Blogger Chef Diane said...

:-) tee hee

What kind of recipe do you want?

Blogger Rachel Olsen said...

Hey Friend. I was just speaking in PA this past weekend - girl, it was snow flurrying when I arrived!! Hope you have a great time, and wish I could be there with you.

Blogger Rachel Olsen said...

OK, just realized you have a chef commenting here and asking you what kind of recipe you want - I hope you took her up on that!

I'm preparing to speak again this weekend ... so tonight we're having scrambled eggs with spinach, sliced cherry tomatos and feta cheese scrambled in. And some ciabatta bread with garlic cream cheese. And sliced organges. Super simple, and yummy.

Sure would like to go eat at Chef Diane's house though!

Smiles ~ R

Blogger Chef Diane said...

You guys are too funny, nothing says pressure like C-H-E-F.
Ok,here is one from my new cookbook I am working on. Enjoy and let me know what you think.

Jamaica Style Hazelnut Chicken
Serves 2


2 chicken breasts,boneless

1/2 cup water

1/4 cup margarine

3 ounces orange juice concentrate, thawed

1/2 bay leaf

Juice of small lime

1 firm ripe bananas, thinly sliced

1/4 cup finely chopped and sautéed hazelnuts
salt & pepper to taste


1)Season chicken with salt and pepper.

2)Brown chicken on both sides in margarine in skillet over medium heat, reserve ½ of the margarine.

3)Reduce to low and add 1/2 cup water, 1 teaspoon salt, 1/2 teaspoon pepper, orange juice and bay leaf.

4)Bring to boil, cover & simmer for 20 minutes. Turn chicken once while cooking. Remove chicken and keep warm. Internal temp should be at least 150 degrees

5)Bring liquid to a boil over high heat for 5 minutes, stir often.

6)Whisk in lime juice and bananas; heat gently.

7)Place the remaining margarine in small sauté pan and cook until lightly brown and add nuts.

8)Place chicken on serving dish, top with banana lime sauce and sprinkle with saute'd nuts.

This chicken is nice to serve with a white sticky rice or egg noodle.

Bon Appetite
Chef Diane

Blogger Joyful said...

Well, I see Diane already took my answer. If you want me to share a "simply delicious meal" it would have to mean we're eating out! "Delicious" doesn't often describe my attempts.

Just finished checking out your "Armed and Dangerous" Advance event. Loved the pamphlet with your pic. The weekend sounds marvelous! The logo with the shield and swords was so fitting too. Hmmm...a nine hour drive from're getting closer :o)

Praying for you,

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