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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
Red kidney beans — chili con carne, Indian rajma, red beans and rice
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
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Start the pasta boiling. Peel the shrimp and devein them if you would like. Set them aside. Dice onion and saute in butter with the garlic. When onions are crisp-tender (3-5 min.), add tomatoes and shrimp. If a whole can of tomatoes is more than you think your family will want, then only add half. Cook, stirring often until shrimp is done. If you overcook the shrimp it will be tough. Remove pan from heat. If there is a lot of juice from the tomatoes, pour some out. A little juice is good. Add alfredo sauce and stir. Return to low heat to warm sauce. Drain pasta noodle. Pour shrimp and alfredo sauce over noodles and stir. Like most of my recipes, this one is very forgiving and easy to manipulate. Sometimes I leave the tomatoes out, sometimes I add some fresh basil. I hope you enjoy.