Crunchy Shrimp Alfredo

This is by far one of my most favoritest things to make and eat EVER! I started making homemade Alfredo sauce about 5 years ago. Before that I had to get my fix at the Olive Garden, why you ask? Because the jarred crap is disgusting and should be illegal! I don't know why people buy that crap, it is soooooo easy to make it homemade. This last time I made it for my son on his birthday, I let my children pick what we have for supper on their birthdays. My son always picks this for his birthday meal and any other chance he gets. 

Alfredo Sauce

3 cups of Heavy Whipping Cream

3 TBS of butter

2 cloves of garlic

2 cups of shredded Parmesan cheese

Salt and pepper to taste

Start by melting the butter in a pan on medium heat. Once melted add garlic, let garlic cook in butter for about a minute, stirring so it doesn't burn. Add cream and let come to a simmer. Do not let it boil, you'll end up with a horrible nasty cheese wad later on. Once cream is warmed, slowly add cheese. Now you stir like your life depends on it. Don't stop, not even for a minute. I'm serious. Stir until cheese is melted and incorporated in with the cream. This usually takes about 15 minutes. Once all melted add salt and pepper to taste. Viola! The sauce is done!

 I should of maybe mentioned this earlier, but for this particular meal, I just used store bought linguine noodles. For some reason the Alfredo ones just don't jive with me. So i've always just gotten the linguine ones. 

Some days, when I'm feeling really ambitious I will make homemade noodles, which is WAY better by far. Maybe someday I will post a recipe for that, like when the kids grow up and move out!  Ha! 

Stir stir stir!

Ok, So I messed up. One night I thought, hmmmm, fried shrimp sounds good. So I did it. And it was good, so good I have to fry the shrimp now every time I make ANYTHING with shrimp.

 In my opinion the sauteed shrimp version is just as good. And probably a little healthier, but with a meal like this who's counting calories anyway. To do that I add the shrimp to the pan with the butter and garlic and cook for about 2 minutes on each side, remove the shrimp and continue with the sauce. 

Crunchy (fried) Shrimp

1-2 lb(s) cleaned, deveined shrimp

1-2 cup(s) of butter milk, enough to cover shrimp in bowl

2 TBS Parmesan cheese, finely grated

1/2 cup flour

1/2 cup corn starch

1/4 tsp salt

1/2 tsp pepper

Olive oil

Soak shrimp in bowl with buttermilk for about 20-30 minutes. Mix all dry ingredients together. Pour enough olive oil in a large saute pain to cover the bottom on med-high heat. Coat each shrimp with dry mixture. Place into oil. Cook about 3 minutes on each side, or until browned. 

Aren't they just beautiful? You can tell I cooked one batch  a little to long. ehh 

And there you have it, a fantastical fancy supper. Looking at these pictures makes me which I had some. This might just be on the menu in the near future.

Stewed Beef with Gravy over Rice

It has been colder here lately. It went from 90+ to just above 60 in about 5 days. So I have been cooking more warm and hearty stick to your ribs kind of meals. I LOVE this stuff. I first came across this recipe while reading another food blog. I have made it a few times now and each time I think it tastes better than the last. I have adapted the recipe a bit for my tastes. Might I also add, I was so excited to make this I forgot to make the biscuits! :(


Stewed Beef with Gravy over Rice
1 1/2 pounds of stewed beef/beef tips-(Depends on where you live on what it is called)
2 TBS of Vegetable oil
Salt and Pepper to taste
1 packet of beefy onion soup mix
2 cups of water, keeping 1/2 cup reserved for later
3 TBS of cornstarch
1/3 cup sour cream
White rice cooked to box instructions

Heat oil in a medium sized stock pot. Season beef with salt and pepper and add to pot. Searing on all sides until brown on med-high heat for about 3-4 min.

Switch heat to low and add 1 1/2 cups of water and soup mix to pan stirring until combined. Add lid and allow to gently simmer for 1-2 hours.


DO NOT I repeat DO NOT let the liquid boil. The meat will turn into shoe leather. Believe me, I've done it.

After meat has cooked remove with slotted spoon and set aside. Turn heat back up to med-high. In a small bowl combine corn starch and remaining water. Once combined drizzle into liquid mixture in pot stirring continuously as you pour. Allow mixture to boil for 1 minute then reduce heat back to low. Once liquid has stopped boiling add the sour cream add the beef back into the mixture. DO NOT add beef to mixture while it is still boiling, you WILL have meat that resembles playground rubber chips.

Allow the meat to mingle with the newly thickened gravy for about 5-10 minutes then serve over rice.
You could serve this over egg noodles or mashed potatoes if you'd prefer, but why?