Homemade Store Salt and pepper

Homemade Store Salt and pepper

Ingredients:
½ cup peeled small shrimp
½ cup sliced mushrooms
1 cup Alfredo sauce, homemade or store-bought
½ teaspoon minced fresh dill

Directions:
1. Do ahead: Make the garlic butter. Melt the butter in a small saucepan and add
the minced garlic. Simmer over low heat for about 10 minutes. The garlic should
be soft and translucent; the butter should not be browned. Let cool, and
refrigerate in a covered container until ready to use.
2. Light a charcoal grill or preheat the broiler.
3. Season the mahimahi fillets with salt and pepper and cook, turning once, until
the fish is cooked through and flakes easily with a fork, 3 to 5 minutes per side.
Set aside and keep warm.
4. Melt the garlic butter in a small skillet and sauté the shrimp and mushrooms
(the shrimp will take only a few seconds to cook; the mushrooms should be soft
and absorb quite a bit of the melted butter).
5. Whisk in the Alfredo sauce to heat through and blend the flavors; add the dill.
6. Put 1 mahimahi fillet on each warmed plate and spoon the shrimp-and-
mushroom sauce over the top. Serve warm.
Serves 4
AT-HOME COST: $6.50
Swordfish, snapper, or albacore tuna can be substituted for the mahimahi.
This restaurant chain was started by two beachgoer buddies in Houston, Texas,
in 1991. Joe’s Crab Shack now has more than a hundred locations, from
California to the East Coast. The restaurants feature a full menu and bar but are
well known for their shellfish dishes, such as the Steampot Classic, which
features Dungeness crab and Alaska snow crab, and shrimp. As their slogan
goes, “Peace, Love and Crabs.”
KFC
coleslaw
FRESHLY PREPARED AND DELICIOUS, THIS COLESLAW IS PART OF WHAT MADE THE
COLONEL FAMOUS.
Slaw Dressing