HOW TO MAKE BUTTER CARROTS RECIPES

Name: Garlic Butter Shrimp
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 1 pound uncooked medium shrimp, peeled and deveined; 2 to 3 garlic cloves, minced; 1/4 cup butter; 3 tablespoons lemon juice; Hot cooked rice; Minced fresh parsley, optional

GARLIC BUTTER SHRIMP RECIPE: HOW TO MAKE IT

Garlic Butter Shrimp Recipe: How to Make It image

Aromatics and lemon lend pleasant flavor to this garlic butter shrimp recipe. I like to serve it over wild rice mix from a box. —Sheryll Hughes-Smith, Brandon, Mississippi

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 pound uncooked medium shrimp, peeled and deveined
2 to 3 garlic cloves, minced
1/4 cup butter
3 tablespoons lemon juice
Hot cooked rice
Minced fresh parsley, optional

Steps:

In a large skillet, saute the shrimp and garlic in butter until shrimp turn pink, 5 minutes. Add lemon juice; heat through. Serve with rice and if desired, sprinkle with parsley.

Nutrition Facts : Calories 203 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 19g protein.

SAUTEED CARROTS RECIPE | INA GARTEN | FOOD NETWORK

Sauteed Carrots Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh dill or flat-leaf parsley

Steps:

Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Nutrition Facts : Calories 96 calorie, FatContent 4 grams, SaturatedFatContent 2.5 grams, CholesterolContent 10 milligrams, SodiumContent 425 milligrams, CarbohydrateContent 15 grams, FiberContent 4 grams, ProteinContent 1 grams, SugarContent 7 grams

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