top of page

Garlic Butter Shrimp with Pan Roasted Asparagus and Tomatoes

 

Ingredients

  •  1 cup of Lactose Free Challenge Butter, used throughout recipe

  • 1 pound of peeled and deveined large shrimp

  • 1 teaspoon of salt, divided

  • 1 pound of trimmed asparagus, cut into bite size pieces

  • 1 pound of cherry or grape tomatoes, cut in half

  • 4 cloves of crushed garlic

  • ¼ cup of diced shallots

  • ½ cup of chicken stock

  • 1/8 cup of fresh lemon juice

  • 1 cup of dry white (can substitute with additional chicken stock)

  • ¼ teaspoon of dry red pepper flakes

  • 2 teaspoons of fresh diced oregano (or 1 teaspoon of dry)

  • 1/8 cup of fresh parsley

  • 8 slices of fresh Italian bread, cooked pasta or rice

  •  

Directions

  1. Add two tablespoons of butter in a large skillet over medium high heat. Add asparagus and cook until asparagus for about 4 minutes or until tender. Season with ½ teaspoon of salt. Remove from pan.

  2. To the same pan, add shrimp and additional butter if needed. Cook until shrimp are halfway cooked through, about 2-3 minutes. Toss in tomatoes and season with the remaining salt.  Cook until shrimp are opaque, about another 2 minutes, be careful not to overcook! Remove shrimp and tomatoes from skillet.

  3. Add shallots along with 2 more tablespoons of butter to skillet. Cook until shallots are softened, then stir in garlic. Add chicken stock, wine and red pepper flakes. Cook until sauce is reduced by half. Turn off heat, and stir in the remaining butter until sauce has thickened.

  4. Add the cooked shrimp and vegetables to sauce along with the oregano.

  5. To serve place in bowl, sprinkle with fresh parsley and serve with warm bread. This dish can also be served over cooked pasta or rice for a quick and elegant dinner!

Serves four

 

 

​

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

​

​

​

bottom of page