Shrimp Nesey

We had some friends over one night for dinner and I made this dish. The seasoning was a little much and it came out pretty spicy, but that’s an easy fix. I served it all over some grilled chicken over home made noodles. It’s a filling dish and a nice combo of surf and turf.

Shrimp Nesey

(Adapted from Lovefoodies)

 

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1 pound Shrimp

1 Tablespoon butter

1 diced yellow onion

1 diced bell pepper (I used a 1/2 container of diced tri-bell peppers)

5 green onions (scallions / spring onions)

save the green parts of the scallions for later.

1 teaspoon minced garlic

Season to taste with Tony’s, Old Bay seasoning

a few shakes of garlic powder

a good amount of parsley

cayenne pepper

a shake of blackened seasoning

1 can of evaporated milk

1/3 cup half and half cream.

3/4 cup Romano cheese

1 drained can of roasted diced tomatoes

A splash of white wine

 

Sautee in butter a diced yellow onion and bell pepper and 5 green onions…save the greens for later.

 

 

 

Towards the end add the minced garlic. Season to taste with Tony’s, Old Bay seasoning, garlic powder, fresh chopped parsley, cayenne pepper, a shake of blackened seasoning.

 

 

 

Add the shrimp. Once they begin to turn pink pour a can of evaporated milk, and about a 1/3 cup of half and half.

 

 

Add about 3/4 cup of Romano cheese and a drained can of roasted diced tomatoes. A splash of white wine and add the sliced green onion tops. Serve over angel hair pasta or fish and enjoy!