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Garlic Butter Shrimp with Pan Roasted Asparagus and Tomatoes

  • Writer: Suzanne Clark
    Suzanne Clark
  • Sep 11, 2015
  • 1 min read

I was amazed to find out that 65% percent of our population is dairy intolerant. Being the butter lover that I am, I can hardly imagine not enjoying butter and dairy products. There are so many recipes and products that contain butter; life must be hard for people that are lactose intolerant.

Times are changing my lactose-intolerant friends! Challenge Dairy has now introduced the very first lactose-free butter spread making it easy for all to enjoy butter once again. Just like Challenges other products, it is made with only real ingredients. When you read the label, you will only find clarified Challenge Butter, canola oil and salt listed. That’s it-simple and delicious!

I thought it was time to do my part to celebrate these changing times, and create a lactose free recipe featuring this groundbreaking new product. If I had to give up butter, I would miss rich and buttery sauces. I went straight to one of my favorite recipes and perfected it with the use of this new butter.

Don’t be fooled by how little time it takes to make this recipe. The secret is how this dish is cooked, one ingredient at a time to achieve perfect results. The sauce is a rich and garlicky delight with a touch of fresh lemon and herbs. It is the perfect complement to the pan roasted asparagus and tomatoes.

It is time for lactose-free people to rejoice; your voice has been heard. It is time to celebrate with this quick and easy recipe. The delicious flavor of butter is now an option for all!


 
 

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

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