Shrimp Roban Over Mixed Veggies

Shrimp Roban

Adapted from Mom

1 lbs shrimp peeled, tail-on, boiled (below)

1/2 stick butter

1 bunch green onions chopped, separate white/green

1 Tbs garlic, minced

2 Tbs Seafood Seasoning

2 cups heavy cream

2 Tbs fresh parsley, chopped

Crushed red pepper flakes for garnish

1 lb cooked pasta (shells or cheese ravioli are my favorites with this dish)

Or Sauteed veggies (below)

Recipe can be cut in half for about 4 servings.  Melt butter in heavy sauce pan.  Add whites of green onions and garlic and cook until onions are translucent.  Add the seafood seasoning, stir for a minute.  Then, add the heavy cream and bring to a boil.  Reduce heat and simmer until it thickens enough to coat the back of the spoon.  Remove from heat and mix in cooked shrimp.  Top with parsley and green onion tops.  Serve over pasta or sauteed veggies.  Garnish with crushed red pepper flakes.  

Boiled Shrimp

Mom

1/2 - 1 lbs raw shrimp, pealed

2 Bay Leaves

1 ½ Tbs liquid Crab Boil

1 Tbs salt 

Bring about 6-8 cups of water to rapid boil.  Break bay leaves in have and add to water with salt and crab boil.  Add shrimp and stir frequently.  Shrimp is ready when they are all pink without any gray left.  DO NOT OVERCOOK!  Drain and place in ice bath or run under cool water.  Remove from ice bath and refrigerate until ready to be served.  Great for shrimp coctail, shrimp salad, shrimp pasta, etc.  Juicy, plum amazing shrimp.  

Sauteed Veggies

Below I sauteed zucchini, yellow and red bell pepper and onion in olive oil and seasoned with salt & pepper.  Serve as a side or as an alternative base instead of pasta.