These are three really different recipes. Hope you enjoy them.
4 tbsp. unsalted butter
4 tbsp. honey
1 tbsp. fresh squeezed lemon juice
1 tbsp. soy sauce
3 cloves garlic, minced
21 oz. shrimp, peeled and deveined
lemon wedges and fresh chopped parsley
Heat butter in a non-stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until foam settles; butter begins to change in color to golden brown and has a nutty fragrance. Add honey, lemon juice, soy sauce and garlic; stir well to combine all flavors together and cook for 30 seconds until garlic is fragrant. Remove from heat. Pour out just over half of browned butter from pan (liquid only), leaving 2 tablespoons of honey butter mixture in pan, and reserve rest for later.
Add half of shrimp to honey/butter in pan; sear for about 2 minutes on each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.
Wipe pan over with paper towel and add 2 more tablespoons of honey/butter mixture to pan. (You may need to add 1 teaspoon of olive oil or extra butter to pan if your sauce has thickened too much.) Sear remaining shrimp for 2 minutes on each side, or until just cooked through and no longer opaque. Add cooked shrimp back into pan, and pour in remaining honey/butter sauce, stirring through shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.
Pot roast in the crockpot
For pot roast:
2 tbsp. oil
2 beef bouillon cubes
2 C Water
onion salt and pepper
2 tbsp. butter
2 tbsp. flour
2 C beef broth (from crockpot roast liquid)
Heat oil in a heavy pan on stove. Add rump roast to pan and brown on all sides, seasoning with salt and pepper. Once pot roast is browned on all sides, place it in crockpot. Add two beef bouillon cubes and two cups of water. Cook for six to eight hours on low or four to six hours on high. Pot roast is done when you can stick a knife in center easily.
Make gravy in a small saucepan. Melt butter. Add flour and stir, allowing flour to cook for a few minutes. Add 2 cups of reserved broth from crockpot. If you need to, add water if you don’t have enough broth from crockpot. Stir and simmer until gravy thickens to consistency you desire. Pour over sliced meat.
Fancy potato wedges
3-4 large russet potatoes, sliced into wedges
4 tbsp. olive oil
2 tsp. salt
2 tsp. garlic powder
2 tsp. Italian seasoning
1/2 C shredded Parmesan cheese
optional: fresh parsley (or cilantro) and ranch or blue cheese dressing for dipping
Heat oven to 375 degrees. Lightly grease a large baking sheet and set aside. Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with shredded cheese, tossing to coat, then sprinkle with seasoning mixture. Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.
She said, “Shopping with your husband is like hunting with the game warden.”
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