Just call me grace... ...Roxanne Rustand

Hi everyone,

Posting a bit later today than I should have. I hope you are all seeing signs of spring coming! We've been hearing a lot of birds singing, which is so delightful here in the Upper Midwest. The heavy snow has melted away and most of the thick ice underneath, too.  Except for one big, unavoidable patch outside the back door, which is shaded by the deck.

As I was returning from feeding the horses, I knew it was there. I was sooo careful. And then I crashed onto my shoulder. After several hours in the ER, I'm back and catching up here on Suspensesisters! No fractures, thank goodness, but I have limited range of motion and physical therapy orders. And I am typing with one hand.  :)

So, I will just post something quick and easy!  Our family loves this, and it works for anyone--even if they are on a Keto or low carb diet. You can have it on the table in twenty minutes!  I always double it. Oh, and the book cover below is my January book release--and those characters are a lot more coordinated than I am!  :)

BUTTERY GARLIC  SHRIMP

1#  large raw shrimp--peeled & deveined (or you can use 
         pre-cooked, frozen shrimp)
6 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
6 garlic cloves peeled and minced (or use the minced kind in a jar)
1/2 cup chicken stock
1/4 tsp red pepper flakes
2 Tbsp lemon juice
2 Tbsp minced parsley
1 tsp lemon zest

1. Cook raw shrimp in a big skillet with 2 Tbsp butter and the salt and pepper until just cooked through (or, warm the precooked, thawed shrimp this way.)
2.  Move the shrimp to a bowl and cover with foil to keep warm.
3. Add garlic to the butter in the pan and stir for about a half-minute.
4. Add chicken stock and simmer until stock is reduced by half (this is important or the entree will be watery and disappointing.)  Approx 6-10 minutes.
5. Add the rest of the butter, the lemon juice, and red pepper flakes,  and keep whisking until the butter and broth combine to form a nice sauce. Cook another two minutes, then add shrimp and sprinkle with parsley and lemon zest.


Leave a comment, and have a chance at winning a free copy of this book!  :) 


Wishing you all a wonderful spring!

Roxanne Rustand