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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PAUL'S 'AKA CURLY' RICH SHRIMP

From: Paul Cybulski, Clarksburg, WV
Primary category: Entrees

From the cookbook: One Skillet Cooking   


Ingredients:
1/2 stick of real butter
1 large clove garlic, chopped
1 large onion, chopped
2 (16 ounce) jars of your favorite alfredo sauce
1 pound of shredded mozzarella cheese
1 pound of large or jumbo cleaned, raw shrimp
1/3 cup of fresh diced parsley
2 tablespoons of dried parsley
2 cups of large unseasoned croutons
Directions:
In a non-stick skillet, add butter, onion, garlic and sauté gently until onions are translucent. Add
alfredo sauce and ½ pound of shredded mozzarella. Stir, add shrimp, stir, add parsley to top.
Add croutons to cover top of mixture, gently press croutons into mixture, but not completely.
Sprinkle ½ pound mozzarella over croutons. Cover with lid, simmer for about 20 minutes.

Serves 4.

ingredients(s): Alfredo sauce, crouton, garlic, Mozzarella cheese, onion, parsley, shrimp,

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