RICHMOND, Va – Richmond cookbook author Keyshia Moore made a delicious Tuscan Shrimp entrée. You can find more recipes from Keyshia at https://www.facebook.com/pages/CreatingLike-Keyshia/284681678391232. Keyshia will appearance on May 5th at the Grand Lamb Cookoff..2210 Fairgrounds Road in West Friendship, MD from 8:30am – 6pm
Ingredients
1 tablespoon butter
2 garlic cloves, minced
1 pound shrimp, peeled and deveined
1/2 cup grape tomatoes, cut in half
Salt
Pepper
1 cup heavy whipping cream
1/4 cup parmesan cheese, shredded
1/4 cup fresh parsley
1 cup baby spinach
In a large frying pan, melt butter add garlic. Saute until translucent. Add shrimp and saute for about 2 minutes. Remove the shrimp from pan. Set the shrimp aside. Add tomatoes, salt, pepper and heavy cream. Bring to a simmer. Add parmesan cheese, lower heat. Simmer for about 2 more minutes. Add parsley, spinach and shrimp. Mix everything together. Serve on a bed of rice or noodles.
