We had some friends over one night for dinner and I made this dish. The seasoning was a little much and it came out pretty spicy, but that’s an easy fix. I served it all over some grilled chicken over home made noodles. It’s a filling dish and a nice combo of surf and turf.
1 pound Shrimp
1 Tablespoon butter
1 diced yellow onion
1 diced bell pepper (I used a 1/2 container of diced tri-bell peppers)
5 green onions (scallions / spring onions)
save the green parts of the scallions for later.
1 teaspoon minced garlic
Season to taste with Tony’s, Old Bay seasoning
a few shakes of garlic powder
a good amount of parsley
a shake of blackened seasoning
1 can of evaporated milk
1/3 cup half and half cream.
3/4 cup Romano cheese
1 drained can of roasted diced tomatoes
A splash of white wine
Sautee in butter a diced yellow onion and bell pepper and 5 green onions…save the greens for later.
Towards the end add the minced garlic. Season to taste with Tony’s, Old Bay seasoning, garlic powder, fresh chopped parsley, cayenne pepper, a shake of blackened seasoning.
Add the shrimp. Once they begin to turn pink pour a can of evaporated milk, and about a 1/3 cup of half and half.
Add about 3/4 cup of Romano cheese and a drained can of roasted diced tomatoes. A splash of white wine and add the sliced green onion tops. Serve over angel hair pasta or fish and enjoy!