Weekend Cooking: Prime Rib/Shrimp - WBRC FOX6 News - Birmingham, AL

Weekend Cooking: Prime Rib/Shrimp

Authentic Greek Style Shrimp and Rice

 

(Serves 6)

 

1 ½ lbs large shrimp, peeled and deveined

1 small whole onion, chopped

1 medium size tomato, coarsely chopped

                                             1 cup (4 ounces) feta cheese, crumbled

1 cup pilaf rice

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon oregano

 

Prepare rice pilaf according to directions.

In a large sauce pan, heat olive oil on medium high heat for several minutes.    Add minced garlic, chopped onion and oregano and sauté for two minutes.  Add tomatoes, reduce heat and simmer for five minutes.  Add shrimp and cook for approximately five minutes on each side.  Pour into bowl and cover to keep warm while rice is cooked.  Pour shrimp mixture over rice and sprinkle with crumbled feta. 

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Bright Star Prime Rib

 

(Serves 6)

 

 

Grilled prime rib with sautéed shrimp, onions, mushrooms and a creamy wine sauce

 

2 lb choice loin steak

2 tsp beef rub

1 quart heavy whipping cream

1 cup white wine

3 tbsp unsalted butter

½ lb large shrimp, peeled and deveined

1/2 small onion, chopped

                                                                8 oz sliced mushroom

1 tablespoon olive oil

2 cloves garlic, minced

 

 

In a large baking pan, rub loin steak with beef rub.  Bake at 325 degrees for one and one half hours.  In a large bowl wisk together whipping cream, white wine, and butter.  Set aside.

In a Dutch oven, heat olive oil on medium high heat for several minutes.    Add minced garlic, chopped onion and sliced mushrooms and sauté for three to five minutes.    Add shrimp and cook for approximately five minutes on each side or until shrimp are opaque.    Pour wine sauce over prime rib and serve with sautéed mushroom and onions. 

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