quick and easy meals for 1 or 2

Shrimp Scampi,,, baked!

This is easy, good and fast enough for a weeknight meal

1 pound (12 to 15 per pound) shrimp in the shell

good olive oil

about a 1/4 cup white wine

salt and pepper

6 tablespoons (3/4 stick) butter, at room temperature

2 teaspoons minced garlic (2 cloves)

1/4 cup minced onions or shallots if you’re feeling cool

2 tablespoons minced fresh parsley leaves or 1Tbsp. dried

1 teaspoon minced fresh rosemary leaves or ½ tsp. dried

1/4 teaspoon crushed red pepper flakes

grated lemon zest from 1 lemon

lemon juice from the lemon

1 extra-large egg yolk

½ cup good bread crumbs I like Progresso Italian

Lemon wedges, for serving

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, salt and pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs, salt, and pepper until combined.

Starting from the outer edge of a baking or casserole dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

And pasta and salad and crusty bread and the rest of that white wine!!!!

quick and easy meals for 1 or 2

Tilapia all spruced up

This is a great way to do Tilapia. It’s easy and good. Don’t skip the anchovies they help make it.


2 tablespoons butter
good olive oil
2 anchovy fillets, minced
1 large garlic clove minced
about a Tbsp. orange juice
1 Tbsp.. chopped fresh basil leaves or ½ Tbsp. dried
1 lemon zested
½ orange zested
2-4 tilapia fillets
Salt and pepper
A splash of white wine


Cook the butter, wine and 1 tablespoon olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

Sprinkle the fish with salt and pepper and brush both sides of the fish with olive oil. Fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Drizzle the sauce over and around the fish and


SERVE IT UP!! With whatever carbs and veggies you want, crusty bread and the rest of that white wine!!

quick and easy meals for 1 or 2

Honey glazed pork chops


This recipe is for 2, If you are real hungry or have company just up it a little.


2 bone-in pork loin chops, 3/4- to 1-inch thick
Salt and pepper
2 tablespoons brown sugar
2 tablespoons honey

Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Pam a large frying pan. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15 to 20 minutes. serve, spoon pan drippings over chops.

We’re going to go with sweet potatoes zapped in the microwave for about 10 minutes or ‘til soft and some boiled carrots with some butter and parsley added. Annnddd of course some crusty bread and wine!!!!

quick and easy meals for 1 or 2

Braciole

This is good Sunday stuff. The name Braciole has a few North Jersey slang connotations that I’m not going to go into.


1/2 cup dried Italian-style bread crumbs. I like progresso.
1 garlic clove, minced
2/3 cup grated Parmesan or Romano
1/3 cup grated provolone
2 tablespoons chopped fresh flat Italian parsley leaves or 1 Tbsp. dried
4 tablespoons olive oil
Salt and black pepper
1 (1 1/2-pound) flank steak
1 cup white wine Most recipes call for white wine, but I like to use red better.
3 1/4 cups your own Tomato Sauce from the freezer, or store-bought marinara sauce. I like Buitoni.

Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.

Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and

SERVE IT UP!! With some pasta, of course, red wine, of course, some good crusty bread, of course, and we like sauted broccoli with a little minced garlic thrown in the pan just before the broccoli is done..

quick and easy meals for 1 or 2

Beer battered shrimp serves 3-4 depends how piggy you guys are tonight


1 cup beer
1 cup all-purpose flour
salt and pepper
1 egg
Oil, for frying
21 to 25 large shrimp, peeled with tails left on

Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
In a bowl, combine the beer, flour, and salt pepper and egg. Whop it all up with a whisk or a couple of forks. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper

SERVE IT UP!! with some Cole slaw, french fries and beer or wine or bourbon or margaritas or whatever.

quick and easy meals for 1 or 2

Rost pork tenderloins,,,yet another way,,, serves 2


3/4-1 pound pork tenderloins,
1 tablespoons balsamic vinegar
olive oil
2 cloves garlic, cracked and skinned
salt and pepper
1 sprigs fresh rosemary leaves stripped and finely chopped or 1 tbsp. dried
1 sprigs 1 thyme, leaves stripped and finely chopped or 1 tbsp. dried



Preheat oven to 500 degrees F.
Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. seasoning blend salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve!!!

quick and easy meals for 1 or 2

Grilled salmon,,,, yet another way,,, serves 2

We like French fries and salad with this.

1/2stick butter, room temperature
1 lemon, zested
a little bit of fresh dill, finely chopped or a rounded teaspoon of dried
a little bit of fresh thyme, finely chopped or a rounded teaspoon of dried
1 clove garlic, smashed and finely chopped
salt and pepper
2 (6-ounce ish) salmon fillets, skin-on
olive oil



Combine the butter, zest, herbs and garlic in a small bowl. Mix it up thoroughly. Season, a little, with salt and pepper. Preheat grill or frying pan to medium.
Rub the salmon with some olive oil then salt and pepper. Brush and oil the grill or drizzle a about 2 tbsp. olive oil in the frying pan.. Place the salmon, skin side up, on the clean, preheated grill or in the frying pan. Cook the salmon about 3-4 minutes a side. As the salmon cooks it will change from translucent orange to opaque pink.
If the salmon starts to burn, move the fish to a cooler part of the grill. Remove from the grill or pan and top with the room temperature butter stuff. The butter should act as a sauce and melt over and coat the grilled salmon. I like to serve lemon wedges with it.

SERVE IT UP!!! With some good bread and some white wine!!

quick and easy meals for 1 or 2



Scallops kinda Provencal

I like scallops and Gammy doesn’t. So guess what. We don’t have them too often. Provencal is a region in south France where all this Provencal stuff started,,, I guess. I’ve done shrimp this way too and they work great. This makes 2 servings. I always make more than I need and after the leftovers have cooled put them in Ziplocs 1 portion per bag and in the freezer. Then for a quick clean meal some night in the future, just take them out of the bag and zap them in microwave. We like pasta with this, of course. Usually algia e olia. As another option sometimes I purposely add extra wine and thicken it with a little more of the flour for serving it right on top of the pasta.




About ¾ pound fresh bay (little ones) or sea (big ones) scallops
salt and black pepper
flour, for dredging
3 tablespoons (1/3 stick) butter, divided
1/3 cup chopped shallots or onion
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves or 1 rounded Tbsp. dried
1/3 cup white wine
1 lemon, cut in 1/2
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a big frying pan , heat 1/2 of the butter over high heat until bubbling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly. Spread them out so they don’t touch. Then turn and brown lightly on the other side. This should take about 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots (or onion), garlic, and parsley and sauté for 2 more minutes, tossing a few times to . Add the wine, cook for 1 minute, and maybe some salt and pepper to taste.

Serve it up!! with a squeeze of lemon juice, some salad and some good bread,,,and the rest of that wine! Then maybe some more wine!

quick and easy meals for 1 or 2

Chicken cooked in white wine (or red)
OK it’s Sunday. This is a little special. It’s easy to make and is real good Sunday stuff. Serves 4

Do your favorite pasta or potatoes and veggie while the chicken is cooking.


6 tablespoons extra-virgin olive oil
1 2 1/2- to 3-pound fryer chicken, cut into 8 pieces. Have the meat person split the breasts and separate the drumsticks from the thighs
1 medium red onion, diced into 1/2-inch pieces
4 red bell peppers, diced into 1/2-inch pieces
1 pound fresh crimini, aka portabella, mushrooms, halved
1 cup dry white wine or red when I use white wine I put a few slices of lemon in with the wine
1 bunch basil leaves, chopped or 2 Tbsp. dried
1/4 cup Italian parsley, chopped or 2 Tbsp. dried


Directions
In a large, heavy-bottomed skillet, heat the oil until smoking. Add the chicken pieces and brown in the oil, working in batches if necessary to avoid overcrowding the pan. Remove the chicken from the pan and set aside.
Add the onion, bell pepper, hot peppers and mushrooms and saute for 10 minutes, until all are golden brown. Add the wine, return the chicken to the pan, allow the wine to boil and then reduce heat to a simmer. Cook the chicken for 45 minutes, adding wine if necessary to keep the meat from getting dry. Stir in the basil and parsley (if you use dried basil and parsley let it cook for about 10 min. more). Put the chicken on the plates, spoon some of the wine stuff over each piece of chicken.


SERVE IT UP!!! with some good crusty Italian bread and the rest of , or more, that wine!

quick and easy meals for 1 or 2

Prices of various stuff in Mexico

Judy and I went out to have some breakfast and buy some things for supper. We ate at a little sidewalk café. Judy had a latte and juaves ranchero. A kind of Mexican style eggs over light with a medium hot sauce on them. I had an espresso, hotcakes and bacon. It all came to 80 pesos ($6.15) including the tip. Then we walked over to the Mercado and went to the fish stalls upstairs. We got 1 kilo, which is about 2.2 lbs., of good sized shrimp for 100 pesos ($7.70) or about $350 a lb. We walked down the street from the Mercado to a little produce store that is owned by a young couple. They are real nice and their 2 little preschool girls are usually there “helping” We bought 2 red peppers, 4 zucchini, 2 big garlic bulbs and 4 plum tomatoes for 17 pesos ($1.30). Paid our phone bill. 498 pesos (about $38.30) for one month including internet with a wi-fi modem. Paid our electric bill. 1044 pesos ($80) for 2! months. We stopped for gas on the way home and got 200 pesos worth of regular. It figures out to about $2.32 a gallon.



Foe supper we peeled and deveined 16 of the the shrimp. Made a salad out of a couple of the tomatoes, some of the zucchini and a little bit of onion. We had some bread dough (recipe)
in the fridge and made up a couple of small loaves and lit the oven to heat up to 450 while they rose a little. When the oven was up to speed in went the bread for about 10-15 min. Put some water on for pasta. When it started to boil added the pasta. Stirred it right way. In a large frying pan went about 2 swirls of olive oil, 2-3 cloves of garlic smashed, peeled and minced, about a Tbsp. of dried basil, a big pinch of red pepper flakes (optional) and the shrimp. Med heat and tossed often. When the pasta was just a little short of al dente drained it and added it to the frying pan. Tossed right away and fairly often while the pasta finished cooking in the oil/shrimp mixture. The bread was done by now. I test it by tapping the bottom of the loaf. If it sounds hollow it’s done.

We served it up!! with some cabernet from Chile (about $4.30 a bottle).

quick and easy meals for 1 or 2

Eggplant Parmigiana

This recipe is from Mario Batali. He is a great Italian chef and you can get his book “Molto Italiano”from amazon or at Barnes and Noble. You know I like to cook Italian, well this guy does it better than anybody,,,even me.


Ingredients
1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplant, about 2 pounds
Salt and pepper
2 cups basic tomato sauce , recipe follows
1 bunch fresh basil leaves, chiffonade or a couple of Tbsp. of dried
1 pound fresh mozzarella, sliced 1/8-inch thick
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
Directions
Preheat the oven to 450 degrees F.
Using some extra-virgin olive oil, oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven. Remove the slices from the baking sheet and place them on a plate to cool.
Lower oven temperature to 350 degrees F. In an 8 by 12-inch brownie pan, place the 4 largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses. Repeat the layering again until all the ingredients are used.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melts and the tops turn light brown, about 20 minutes. Serve immediately.


Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

quick and easy meals for 1 or 2

A friend of ours sent us this recipe. We haven't tried it yet, but we're going to tonight. It looks great!!

Chickpea and Leek Soup Recipe serves 4

1 can of chickpeas or two cups of dry chickpeas
2 leeks (most grocery stores sell them in groups of 3)
1 small potato
Vegetable broth (or chicken?)
salt and pepper, to taste (optional)

If you use a can of chickpeas, rinse them well and bring them to a boil for a minute to help get rid of any preservatives. If you use dry chickpeas, soak them in water overnight and cook them over medium heat for about an hour or until tender.
Cut leeks in half lengthwise and soak in water to remove dirt. Chop leeks and potato into bite-size pieces and boil them in just enough water to cover them for about 10 minutes or until tender.
Add chickpeas and allow all ingredients to sit on low heat for a minute or two.
Blend ingredients in a food processor or blender. Return blended mixture to pot, and add vegetable broth until desired consistency is reached. Season with sea salt if desired.

We're going to have it with some good crusty bread!

quick and easy meals for 1 or 2


Baked whole fish

It’s easy and it’s good


Salt and black pepper
2 (1 to 1 1/2 pound) whole fish, sea bream or sea bass, or red snapper or even catfish scaled and gutted, head and tail intact
2 stalks celery, sliced thin, leaves saved back
1 small bunch each parsley, thyme, and oregano (or any other mix of herbs), about a TBSP each of dried will work
4 tablespoons olive oil
1 lemon, sliced thin
1 orange, sliced thin
1/2 cup white wine
Directions
Preheat oven to 450 degrees F.
Season the fish, inside and out, with salt and pepper. Stuff the celery leaves and herbs inside the cavity of the fish. Pour 4 tablespoons of the olive oil on the cookie sheet and cover with the celery, lemon, and orange slices, saving 2 slices each of the fruit. Place the fish on top of the celery and sliced fruit and place the remaining slices of fruit on top of the fish. Pour the remaining olive oil and white wine over the fish. Put it in oven and cook for 20 minutes.

We usually do this with french fries and salad aaannndd the rest of that white wine!!!!

quick and easy meals for 1 or 2

It's Sunday and I don't know what you are going to do for dinner tonight, but this is what Gammy and I are doing.

I'm going to go by the mercado (market) and get a fresh chicken and have the lady cut it into 8 pieces. Then by the produce stands and get some ears of corn, sweet potatoes,plum tomatoes, onions, and a little cilantro. Then over to the dairy/cheese stands and get some queso (cheese). They have a Mexican variety of feta that we like better actually.

In a big zip loc I'm putting :

a half cup olive oil
a half cup of red wine
a couple of squirts of balsamic vinegar
juice from a lime
about a Tbsp. of garlic powder
about a Tbsp. of black pepper

Zip the bag and mix it all up by doing a few somersaults to it. Put in the chicken, squeeze out all the air that you can and zip it shut. Put it in the fridge laying flat so all the pieces are getting the marinade treatment for about an hour or 2.

Make a salad with the tomatoes, onions, a little cilantro chopped up fine and the cheese. Toss it up and serve it with your favorite dressing.

When it's chicken time have the grill heated up and put the pieces on. Spill a little of the marinade on the pieces. Zip up the bag and throw it away. Put the cleaned ears of corn on the grill. watch them they will want to cook kinda fast. When they start to get some brown spots put them on the side of the grill' til the chicken is done.

While the chicken is cooking zap the sweet potatoes in the micro wave until they are soft. Serve them with a slit lengthwise and some butter in them.

We're going to have the rest of that red wine and some of pop pop's homemade bread!!!

quick and easy meals for 1 or 2

Fried chicken southern style serves 2

The recipe says fry the chicken in a deep pot about half full of oil. You can do it in a frying pan with enough oil to go just ½ way up the sides of the chicken pieces. If you do the frying pan don’t crowd the chicken pieces.




2 eggs
a little less than 1/4 cup water
About 1/2 cup hot red pepper sauce (recommended: Texas Pete)
1 cup self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1/2 chicken, cut into pieces or 6-8 tenders
Oil , for frying, preferably peanut or canola

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

quick and easy meals for 1 or 2

Peach cobbler serves 4

This is the easy way to do this and it will WOW everybody.

1 #3 ( 26oz.) can of sliced peaches.
1 cup brown sugar
1 package (tube) biscuits. Get the flakey kind
1 quart vanilla ice cream

pre heat the oven to 350 Degrees

Put the peaches and the sugar in a pot on the stove and simmer for about 10 min.

Pour the peach stuff into a baking dish and cover with a layer of the biscuit stuff. I said get the flakey so you could use ½ of a biscuit a time for part of the layer.

Bake for about 20 min. or until the biscuit dough turns into crust on the top of the peaches.

Serve it up with a big scoop of the ice cream on top.

You’ll be a hit!!!

for tomorrow night.

for tomorrow night.

Chicken Oreganata



4 Skinless Chicken Thighs
Juice Of one Large Lemon
Zest Of the Lemon
1 Garlic Cloves, Peeled And Minced
1 Tbsp. dried Oregano
1 Tbsp. dried Parsley
1/4 Cup Olive Oil
Salt & Pepper


Mix together all of the marinade ingredients and place in a ziploc bag with the chicken thighs. Refrigerate for a minimum of three hours or up to 6 hours.Preheat the grill to medium high heat. Grill the thighs 15 minutes on each side or until cooked through. Serve. Or do them in the oven for about a half hour. You could use breasts instead.

quick and easy meals for 1 or 2

My good friend, Butch, says this is real good grill stuff. He's or grill expert. Let's try it!!

Bahama Breeze Chicken SantiagoServes: 2
INGREDIENTS:
2 Chicken Breast, 8oz, skinless, boneless(thighs may be substituted)
Salt and Pepper to taste
2 Tbsp Olive oil
½ cupRoasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce
2 servings of Your Favorite Side-dish
2 servings of Your Favorite Vegetables

PREPARATION:Lightly coat the chicken breast with olive oil, salt and pepper onboth sides. Grill over a medium heat, pre-heated char-grill withwood chips added just prior to adding the chicken or a charcoalgrill with wood chips added. Grill for 6-7 minutes per side, whileflipping it over twice(more flipping is better and used by the better chef's) during the grilling; the chicken is donewhen 165-170°F on a meat thermometer or the juices run clear whenpierced with a fork. Serve immediately with warm roasted peppersauce drizzled with chimichurri and your favorite sides. Enjoy!!
Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch2 tsp Water, cold tap

PREPARATION:Add oil to a sauce pan and heat to medium. Add onions and garlicsauté until they loose the raw appearance. Add red peppers, cream,cumin, salt and pepper. Bring to a boil. Mix cornstarch and coldwater in a small bowl. Add slowly to the boiling sauce while stirring. Simmer for 2 minutes then cut heat. Puree sauce using akitchen blender. or not. Serve warm

quick and easy meals for 1 or 2

Shrimp rice pilaf serves 2

1 tablespoon olive oil
1/2 cup chopped onion
1 cup rice
2 1/2 cups chicken broth, plus additional, if necessary
Salt and freshly ground black pepper
1/2 pound peeled, deveined shrimp
1 tbsp. chopped green onions (scallions)
1 tbsp. chopped parsley leaves
1 tsp. Creole seasoning, or to taste

In a medium saucepan heat oil over high heat. Add onion and cook until tender but not browned, about 5 minutes. Add rice, stirring to coat in oil. Add stock and season to taste with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook 10-15 minutes, stirring often. When rice is almost tender (bite able but not too soft) add shrimp, green onions, parsley, and more stock, if necessary. Cook until shrimp are pink and rice is tender. Sprinkle with Creole seasoning before serving.

SERVE IT UP!! With some good bread, salad and some (or a lot) wine or beer!