Mexican Garlic Shrimp with Pierogies

Name: Mexican Garlic Shrimp with Pierogies
Total time: 1200 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 lbs shrimp deveined and shells removed (I used colossal shrimp but any size will do); 1 lbs Pierogies; 1 tsp paprika; 1 tsp cumin; 1 onion sliced; 2 jalapeños sliced; 1 Tbsp oil for cooking; Salt and pepper to taste; 6 cloves garlic minced; 6 Tbsp butter; 1/4 cup white wine; 3 Tbsp fresh lime juice (about 2 small limes); Cilantro and red pepper flakes for garnish

fenway @Fenway

This is a tasty meal which combines 2 different cuisines. Mexican and Polish. This is basically a spicy shrimp scampi with Mexican flavors and cheese pierogies. I live an hour from the Mrs T’s pierogie factory and they have a great variety of frozen pierogies to choose from so look for them in your supermarket.

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Ingredients

20 minutes

2-3 servings

1 lbsshrimp deveined and shells removed (I used colossal shrimp but any size will do)
1 lbsPierogies
1 tsppaprika
1 tspcumin
1onion sliced
2jalapeños sliced
1 Tbspoil for cooking
Salt and pepper to taste
6 clovesgarlic minced
6 Tbspbutter
1/4 cupwhite wine
3 Tbspfresh lime juice (about 2 small limes)
Cilantro and red pepper flakes for garnish

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Steps

20 minutes

1

Mix shrimp, paprika and cumin together in a bowl and let sit for 30 minutes.
2

In a skillet add oil and heat on medium heat. Add onions and jalapeños and salt and pepper to taste. Cook until soft. Add garlic and cook for 1 minute.
3

Add butter and melt. Add wine, shrimp and lime juice and cook until shrimp is done. Remove shrimp to a plate and add pierogies to skillet and cook until warmed through.
4

Plate the shrimp and garnish with cilantro and red pepper flakes. Serve over pasta, with bread, or as I did with pierogies.

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Cooksnaps

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fenway @Fenway

on July 02, 2023 21:28

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.