May 032019

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook.

4 tablespoons Olive Oil

1 tablespoon Butter

1/2 Green Onions, sliced

1/4 cup Garlic, minced

Creole Seasoning to taste

1 pound (41-50) Shrimp, peeled and deveined

Cooked Angel Hair Pasta or Rice

Set a skillet over medium-high heat and add olive oil and butter. Heat through. Add green onions, garlic and seasoning, and cook until vegetables wilt, about 4 minutes. Reduce heat to medium-low and add shrimp. Cook until shrimp turn pink, about 5 minutes. Serve shrimp and sauce over angel hair or rice.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.