LEMON PEPPER SHRIMP Serves 8
1/2 cup butter
1 clove garlic
1/3 cup white wine
2 Tablespoons Dijon mustard
1 teaspoon lemon pepper
1/4 – 1/2 teaspoon red pepper flakes
2 pounds fresh shrimp, peeled and deveined
2 Tablespoons fresh parsley, chopped OR 1 Tablespoon fresh dill, snipped
Melt butter in a large skillet over medium heat. Sauté garlic in butter until tender, 1 to 2 minutes. Pour in the wine and mustard. Season with lemon pepper and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley or dill.
LEMON PEPPER VEGETABLES Serves 6
1 pound fresh green beans, trimmed and cut into 2-inch pieces
2 Tablespoons butter
1 small yellow summer squash, cut into 1/4-inch slices
1 cup halved cherry tomatoes
3/4 teaspoon lemon-pepper seasoning
1/4 teaspoon Italian seasoning
Steam green beans until crisp-tender. Heat a medium skillet, melt butter and toss in green beans and yellow squash. Stir and cook for 2 to 4 minutes. Add tomatoes. Gently stir in the butter, lemon-pepper and Italian seasoning.
LEMON PEPPER – PARMESAN CRACKERS
1 cup butter, softened
1 Tablespoon dried parsley flakes
2 teaspoons lemon pepper
1 teaspoon dill weed
1 small clove garlic, minced
2 cups all-purpose flour
1 cup grated Parmesan cheese
1/2 to 1 Tablespoon milk or water (just enough to moisten)
In medium bowl, cream butter, parsley, lemon pepper, dill weed and garlic until well blended. Using a pastry blender, cut in flour and parmesan cheese; add milk or water and stir until well blended. Shape dough into a ball; wrap in plastic wrap and chill 30 minutes.
Preheat oven to 350° F. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/4 inch thickness. Cut out crackers with a leaf-shaped cookie cutter. Transfer to an un-greased baking sheet and bake 15 to 20 minutes or until golden brown. Serve warm or cool completely on a wire rack. Makes 2 1/2 dozen crackers.