Recipes

Creamy Shrimp & Noodle Skillet

Creamy Shrimp & Noodle Skillet

Ingredients:

16 oz. Mrs. Miller’s Garlic-Parsley Flavored Noodles or your favorite Old Fashioned Egg Noodle width.  

¾ cup Butter
2 medium Onions, chopped
1 medium Green Pepper, chopped
2 Celery stalks, chopped
3 Garlic Cloves, minced

1 Tbsp. Flour
3 cup Half & Half

1 ½ lb. uncooked medium Shrimp, peeled and de-veined
1 Jalapeño Pepper, seeded and chopped
2 Tbsp. fresh Parsley

8 oz. Velveeta Cheese, cubed

Directions:

Cook Noodles according to package instructions. Rinse, drain, and set aside. Sauté onions, green pepper, celery stalks, and garlic in butter in a large saucepan until tender. Stir flour into mixture until blended. Next, gradually stir in half & half, bring to a boil. Cook and stir for 2 minutes or until thickened Then reduce heat and add shrimp, jalapeno pepper and parsley. Simmer uncovered for 3 minutes. Add cheese and cook until cheese is melted. Stir in noodles, and heat through.

Servings: 6-8

Lemon Salmon Burgers

Lemon Salmon Burgers

Ingredients:

16 oz. can salmon, drained, flaked and deboned
2 eggs
1/4 cup chopped fresh parsley, optional
2 Tbsp. finely chopped onion
1/4 cup Italian seasoned bread crumbs
2 Tbsp. fresh lemon juice
1/2 tsp. dried basil
1 pinch red pepper flakes, optional

Sauce
2 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
1 pinch dried basil

Directions:

Mix together salmon, eggs, parsley, onion, bread crumbs, lemon juice, basil, and red pepper flakes in a medium bowl. Form into 6 firmly packed patties, about 1/2 inch thick. Heat oil in a large skillet over medium heat. Cook patties 4 minutes on each side, or until nicely browned. Mix well sauce ingredients and serve with burgers.

Servings: about 6

Note: These are good served on a bun, but I often serve them plain with Mrs. Miller’s Lemon Pepper Noodles and a vegetable. Delicious!

Mini Salmon Loaf

Mini Salmon Loaf

Ingredients:

1 1/2 cups chopped celery
1 cup chopped onion
4 Tbsp. canola oil

1 can (15 oz.) salmon, drained, bones and skin removed (use only canned salmon for this recipe)
2 eggs, lightly beaten
4 Tbsp. milk
2 cups soft bread crumbs (fresh bread chopped finely in food processor)
1/2 tsp. salt
1/2 tsp. pepper

Sauce
1 cup mayonnaise
1/2 cup sour cream
2 Tbsp. lemon juice
2 Tbsp. milk
4 tsp. snipped fresh dill or 2 tsp. dried dill weed
1 tsp. sugar
1/4 tsp. pepper

Directions:

Sauté celery and onion in canola oil until tender. Place in a large bowl. Add salmon, eggs, milk, bread crumbs, salt and pepper to celery mixture and stir well. Transfer to a greased baking dish. Bake at 350° for 40-45 minutes. Combine sauce ingredients together and serve with salmon.

Servings: 4

Shrimp & Mushroom Pasta

Shrimp & Mushroom Pasta

Ingredients:

16 oz. Mrs. Miller’s Medium Fine Noodles

4 Tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 cup butter
5 cloves garlic, minced
8 oz. cream cheese
4 Tbsp. fresh parsley
1 1/2 tsp. dried basil OR 3 Tbsp. chopped fresh basil
1 1/3 cups boiling water
1 lb. cooked shrimp 
Parmesan cheese

Directions:

Cook Noodles according to package instructions. Drain. Sauté 4 Tbsp. butter and mushrooms in a large skillet over high heat until tender. Transfer to a plate. Melt ½ cup butter with minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. At this point your sauce may not look very smooth. It's OK, it will get better when you follow the next steps. Stir parsley and basil into cream cheese mixture and simmer for 5 minutes. Add boiling water and mix in until sauce is smooth. Stir in shrimp along with sautéed mushrooms. Heat through and toss with cooked pasta. Serve with Parmesan cheese.

Servings: 8

Note: I always use fresh basil. The first time I made this dish, my husband said he would pay for this at a restaurant. It is amazing! 

Spicy Island Shrimp

Spicy Island Shrimp

Ingredients:

1 large green pepper, chopped
1 large onion, chopped
1/2 cup butter, cubed

2-1/4 lb. uncooked large shrimp, peeled and deveined
2 cans (8 oz. each) tomato sauce
3 Tbsp. chopped green onion
1 Tbsp. minced fresh parsley
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme
1/4-1/2 tsp. white pepper
1/4-1/2 tsp cayenne pepper

Directions:

Sauté green pepper, onion and butter in a large skillet until tender. Add shrimp. Cook for 5 minutes or until shrimp turns pink. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until slightly thickened. Serve over cooked rice.

Servings: 6