<B style="mso-bidi-font-weight: normal">Deb’s Shrimp & Perogies <?
amespace prefix = o ns = "urn
chemas-microsoft-com
fficeffice" /><O></O>[/B]
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½ lb peeled shrimp
1 small onion sliced thin
6-7 sun dried tomatoes sliced into thin strips
1 small can sliced black olives drained
3 tablespoons olive oil
2 tablespoons pesto
8 frozen potato & cheese perogies
Emeril’s essence or salt and pepper
Sour cream
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Season the shrimp with essence.
In a large wok cook seasoned shrimp in oil just until pink then remove and set aside.
Add onions and sun dried tomatoes to wok and cook on low heat as not to burn the onions.
Add olives to wok and cook until the onions at tender then add the pesto.
Cook porgies as you would pasta and then drain.
Add shrimp back to pan with porgies and toss.
Serve with sour cream on the side.
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Serves 2
<O></O>Edited by: masta
amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" /><O></O>[/B]<O
></O>½ lb peeled shrimp
1 small onion sliced thin
6-7 sun dried tomatoes sliced into thin strips
1 small can sliced black olives drained
3 tablespoons olive oil
2 tablespoons pesto
8 frozen potato & cheese perogies
Emeril’s essence or salt and pepper
Sour cream
<O
></O>Season the shrimp with essence.
In a large wok cook seasoned shrimp in oil just until pink then remove and set aside.
Add onions and sun dried tomatoes to wok and cook on low heat as not to burn the onions.
Add olives to wok and cook until the onions at tender then add the pesto.
Cook porgies as you would pasta and then drain.
Add shrimp back to pan with porgies and toss.
Serve with sour cream on the side.
<O
></O>Serves 2
<O
></O>Edited by: masta 
