ONE-SKILLET SHRIMP AND RICE WITH SPINACH AND ARTICHOKES
A hearty meal made in one skillet. Serve with a crusty bread. Great for an easy weeknight dinner, but special enough for holidays or dinner parties. Sprinkle grated Parmesan cheese on each serving as desired.
Provided by sarahhorton
Categories Seafood Shellfish Shrimp
Time 37m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add garlic; saute until fragrant, about 2 minutes. Add shrimp, lemon zest, and lemon juice; saute until shrimp turn opaque, about 2 minutes.
- Stir chicken broth, basmati rice, butter, and salt into the skillet. Reduce heat to low; simmer until rice absorbs broth, about 15 minutes. Add artichokes on top; simmer until heated through, about 5 minutes. Spread spinach and green onion over artichokes. Cook until spinach wilts, 3 to 5 minutes; fold into the rice mixture.
Nutrition Facts : Calories 369.7 calories, Carbohydrate 43.9 g, Cholesterol 182.4 mg, Fat 11.6 g, Fiber 2.8 g, Protein 24.2 g, SaturatedFat 3.2 g, Sodium 1321.2 mg, Sugar 0.9 g
MY SPECIAL SHRIMP SCAMPI FLORENTINE
This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.
Provided by Valerie
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
- Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g
SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
SPINACH-ARTICHOKE BAKED POTATOES
Check out this recipe for super deluxe spinach-artichoke baked potatoes from Delish.com.
Categories Spinach-Artichoke Baked Potatoes baked potato recipe spinach-artichoke recipe spinach-artichoke dip vegetarian recipe
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Pierce all over with a fork. Rub with oil and sprinkle with salt and pepper. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are easily pierced with a fork.
- Meanwhile, make spinach-artichoke filling. In a large bowl, mix together remaining ingredients until evenly combined. Season with salt and pepper to taste.
- When the potatoes are tender, cut a slit end to end on each potato and push sides together to open. Scoop large dollops of the spinach-artichoke mixture into each potato. Return to oven and bake for another 10-15 minutes, until the cheese in the filling has melted.
SHRIMP, SPINACH, AND ARTICHOKE FLATBREADS
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Let pizza dough stand at room temperature for 20 minutes.
- In a large bowl, combine artichokes, spinach, mayonnaise, garlic, and Cajun seasoning. Add cheeses, and combine.
- Divide dough in half, and stretch each half into a 10x7-inch oval. Using a fork, prick holes in dough. Brush with oil.
- Bake until lightly browned, 7 to 9 minutes.
- Spread artichoke mixture over dough, and top with shrimp. Brush shrimp with oil, and sprinkle with additional Cajun seasoning, if desired. Bake until crust is golden brown, about 10 minutes more. Cut into slices, and serve immediately. Sprinkle with crushed red pepper, if desired.
SHRIMP SCAMPI WITH ARTICHOKES
Provided by Ellie Krieger
Categories appetizer
Time 21m
Yield 4 servings, serving size: 2 cups
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.
Nutrition Facts : Calories 285 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 215 milligrams, Sodium 540 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 32 grams
SPINACH ARTICHOKE POTATO CAKES WITH SHRIMP SCAMPI
Ready, Set, Cook! Special Edition Contest Entry: I was thinking of a different recipe idea when I went to my pantry to get started. Staring back at me was a jar of marinated artichokes, and an epiphany. So, I scrapped my plans for a meal with black beans, and came up with what seemed like an obvious winner. The creaminess of the goat cheese pairs well with the spinach and artichoke, and it all goes beautifully with mashed potatoes. To make it a full meal, I went all out and served it with a delicious and simple shrimp scampi.
Provided by maternallyderanged
Categories Potato
Time 45m
Yield 8 Potato Cakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- In a skillet over medium heat, brown bacon along with onion and 1 tablespoon of minced garlic. About 5-6 minutes. Remove Bacon and Onion mixture to a plate and reserve bacon fat in skillet for potato cakes.
- In a large bowl combine the following ingredients: Artichoke Hearts, Spinach, 1/4 cup minus 2 tablespoons of the Fresh Basil, Red Bell Pepper, Bacon and Yellow Onion mixture, Goat Cheese, Beaten Eggs, Flour and Mashed Potatoes. Fold generously to incorporate well.
- Using the skillet from the Bacon, over medium low heat. Spoon generous amounts, about 1/2 cup of the potato mixture. Flatten out gently with the back of a spatula. Allow cakes to brown on each side, approximately 2 minutes each side, flipping the cakes once. Repeat this process, recipe yields about 8 yummy potato cakes. Season with a sprinkling of Salt and Pepper.
- In a small bowl, combine diced tomato with the remaining fresh basil. Season with salt and pepper, and set aside for garnish.
- In a medium skillet over medium low heat, melt butter with remaining minced garlic. Add in raw shrimp, and sautee turning shrimp frequently, until fully cooked. About 6-8 minutes.
- To serve, plate 2 Potato Cakes and about 1/4 of the Shrimp Scampi. Garnish with Fresh Diced Tomatoes and Serve.
Nutrition Facts : Calories 602.1, Fat 41.2, SaturatedFat 16.8, Cholesterol 305.3, Sodium 2937.7, Carbohydrate 28, Fiber 5.7, Sugar 2.3, Protein 30
SHRIMP SCAMPI WITH SUN-DRIED TOMATOES AND ARTICHOKES
This recipe for Shrimp Scampi with Tomatoes and Artichokes is the perfect easy, yet romantic, pasta dinner for Valentine's Day. It takes a classic shrimp scampi recipe up a notch with the addition of artichokes and sun-dried tomatoes to the recipe. In my opinion, it's the best recipe for shrimp scampi. You'll love dipping crusty bread in the sauce for this shrimp scampi, too!
Provided by Katie
Categories Pasta
Time 25m
Number Of Ingredients 14
Steps:
- Set shrimp aside in a bowl to thaw while you prepare all of the ingredients. To speed thawing you can rinse in warm water.
- Juice half of the lemon, reserving the other half to garnish the plate.
- Prepare the pasta according to package instructions so it is ready when you need it.
- Measure the butter and olive oil into a large saute or cast iron pan over medium heat.
- When butter has melted, swirl to combine with the oil.
- Add the shallots to the pan and saute over medium heat for 3 minutes.
- Then, add the garlic and saute for another 1-2 minutes or until the garlic becomes fragrant and the shallots are tender and translucent.
- Next, add the shrimp, salt, and pepper.
- Stir to combine and cook for 3-5 minutes over medium-high heat. Add the wine and cook for another 2-3 minutes.
- Stir the artichoke hearts sun-dried tomatoes into the shrimp mixture.
- Cook until heated through. Stir in the lemon juice and half of the parsley.
- Add the hot pasta to the pan, stir until evenly distributed.
- Taste for seasonings and adjust salt and pepper if desired. Sprinkle with the remaining parsley.
- Serve topped freshly grated Parmesan cheese and a wedge of lemon.
Nutrition Facts : Calories 345 calories, Carbohydrate 35 grams carbohydrates, Fat 13 grams fat, Fiber 6 grams fiber, Protein 21 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SHRIMP SCAMPI TOPPED POTATOES
Our impressive twice-baked potatoes feature garlic-infused cooked shrimp. These "spuds" could be served as a supper by themselves!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Scrub and pierce potatoes; rub with oil and salt. Place on a baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly; cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash pulp with the sour cream, heavy cream, garlic, parsley, horseradish and salt until blended. Spoon into potato shells; keep warm., In a large skillet, saute garlic in oil for 1 minute. Add shrimp; cook shrimp for 1 minute on each side. Add the parsley, lemon juice, wine or broth and salt; cook 2-3 minutes longer or until shrimp turn pink. Top each potato with a shrimp; drizzle with pan drippings.
Nutrition Facts :
LEMONY SHRIMP AND ARTICHOKE PASTA TOSS
This recipe pairs the classic flavors of shrimp scampi with a bright and hearty plate of pasta. Lemon, garlic, shrimp and the unique addition of artichoke hearts come together in a quick and easy 30-minute meal. The result is a deliciously simple meal that you will certainly wand to add into your weekly repertoire! Don't forget to garnish each serving with a sprinkle of chopped fresh parsley. Parsley brightens up the dish with beautiful color and flavor.
Provided by Suzan Najjar
Categories Dinner
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine in boiling water until al dente, 8 to 10 minutes. Drain, reserving 1 cup water. Whisk Parmesan cheese, lemon juice, olive oil, and lemon zest together in a large bowl until lemon sauce is smooth. Melt butter in a skillet over medium-low heat. Saute garlic cloves in melted butter until fragrant, for 1 minute; add shrimp, season with salt and pepper, and sauté until the shrimp begins to turn pink, for 2 minutes. Stir artichoke hearts in with the shrimp; continue cooking until the artichoke hearts are warmed, for 2 minutes more. Toss cooked pasta, lemon sauce, shrimp, and artichoke hearts together in a large mixing bowl. Add reserved pasta-boiling water, ⅓ cup at a time, and toss until well mixed. Garnish pasta with parsley.
CRISPY POTATO-SHRIMP CAKES WITH SPICY AIOLI
Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!
Provided by JSE123
Categories Potato
Time 35m
Yield 10 potato/shrimp cakes, 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
- To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
- Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
- Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
- Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.
Nutrition Facts : Calories 174.5, Fat 13.6, SaturatedFat 1.7, Cholesterol 7.6, Sodium 280.5, Carbohydrate 10.2, Fiber 1.3, Sugar 2.9, Protein 4.3
SHRIMP SCAMPI WITH ARTICHOKES
Shrimp Scampi with Artichokes is a lovely, easy spring-inspired classic Italian dish that's perfect for a spring date night dinner! You can use baby artichokes or frozen!
Provided by By: Carol | From A Chef's Kitchen
Categories Fish and Seafood
Time 55m
Number Of Ingredients 11
Steps:
- Fill a small mixing bowl with water. Juice the lemons and place the juice of 3 of the lemons in the water. Reserve the juice of the remaining lemon.
- Trim the baby artichokes: Remove the tough outermost leaves until the pale green area appears about halfway up the artichoke. Cut off the stem and trim the rough edges at the base where the leaves were removed. Cut off the top of the artichoke about 3/4 of an inch down from the tip. Immediately submerge in the lemon water.
- When finished trimming all the artichokes, cut each one into quarters and immediately place back in the acidulated water.
- Transfer artichokes and 1 cup of the acidulated water to a skillet or sauté pan. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, cover and simmer 8-10 minutes or until artichokes are easily pierced with a knife. Drain in a colander and set aside.
- Heat olive oil over medium-high heat in the skillet or sauté pan. Add the shallots and cook 8-10 minutes or until softened, being careful not to brown. Add the garlic and drained artichokes and cook briefly, about 30 seconds.
- Add the white wine and the reserved lemon juice. Bring to a boil, cook 1 minute.
- Reduce heat to low, stir in the shrimp and cook gently until the shrimp are cooked through.
- Stir in the butter, red pepper flakes and parsley. Adjust seasoning if necessary with salt. Serve immediately.
Nutrition Facts : ServingSize 2, Calories 570 kcal, Carbohydrate 29 g, Protein 27 g, Fat 39 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 275 mg, Sodium 1186 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 19 g
15-MINUTE SHRIMP AND ARTICHOKE SAUTé
Provided by Lauren Keating
Time 15m
Number Of Ingredients 5
Steps:
- Add the quinoa and 2 cups of water to a small saucepan over medium heat Bring to a simmer. Cover and cook 15 minutes, or until the water has absorbed. Fluff with a fork.
- Meanwhile, add the frozen shrimp to a cold sauté pan. Cook over medium heat for 4 minutes, turning occasionally. Pour off any liquid and return the pan to the burner, along with the seasoned butter medallions, beans, and artichokes. Cook 2 minutes, stirring once to twice, or until the butter has melted and the shrimp are opaque. Remove the pan from the heat and stir in the spinach.
- Serve the shrimp and artichoke sauté over the cooked quinoa.
SHRIMP SCAMPI WITH ARTICHOKES AND BASIL
Paula Deen's Shrimp Scampi with Artichokes and Basil is a quick and easy weeknight meal that is sure to impress
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, add the oil and melt the butter. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine, salt, red pepper flakes and black pepper, to taste, and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
- Add the shrimp and artichokes and cook, stirring occasionally, until the shrimp are just pink, 2 to 4 minutes. Stir in the basil. Season with salt and serve over pasta, rice, or with crusty bread. Sprinkle with the cheese.
SPINACH ARTICHOKE SHRIMP
Artichoke Parmesan Chicken
Number Of Ingredients 12
Steps:
- Heat butter and oil in cast iron pan (or fave skillet).
- Season shrimp with salt, pepper, paprika on both sides.
- Cook shrimp on medium high to brown both sides,
- Remove cover with foil to rest.
- Add onions and garlic to skillet.
- Add artichokes for 2 mins.
- Pour in the wine.
- Add cream and more salt/pepper as desired.
- Bring sauce to a simmer and add parmesan.
- Add shrimp to skillet.
- Add spinach and let wilt.
- Top with chives.
- Optional: Add pasta!
SHRIMP SCAMPI PASTA WITH SPINACH AND CHERRY TOMATOES
A quick and easy one-pot recipe that is both delicious and healthy. Adding spinach and tomatoes create a fresh and wholesome meal your family will love.
Provided by Kristy Murray
Categories Seafood
Time 20m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high, melt 4 tablespoons of butter and 2 tablespoons olive oil. Turn the heat to medium and add 1/2 cup thinly sliced shallots. Cook for 2 minutes until soft and translucent. Add 1 1/2 tablespoons chopped garlic and cook for 1 more minute.
- Add 1 pound large raw shrimp (peeled, deveined and thawed) in one layer to the skillet and season with salt and pepper. Do not stir. Cook on one side for 1-2 minutes depending on the size of your shrimp. Turn the shrimp individually and cook for another 1-2 minutes. They should be a whitish opaque with the tails turning a reddish-orange color. Remove shrimp from the skillet and keep warm.
- Add the juice of 1 1/2 lemons and 1/2 cup dry white wine. Bring to a boil and add the remaining 4 tablespoons of butter.
- Add a 5 ounces package of fresh spinach and 2 cups cherry tomatoes (halved) along with 10 ounces cooked pasta into the skillet and gently toss until the spinach is wilted. Season again with salt and pepper to taste.
- Return the shrimp to the skillet and mix all together.
- Serve warm with crusty bread and a side salad (optional).
Nutrition Facts : ServingSize 1/6th of Skillet, Calories 536 calories, Sugar 4 g, Sodium 747 mg, Fat 22 g, SaturatedFat 11 g, UnsaturatedFat 8 g, TransFat 0 g, Carbohydrate 60 g, Fiber 4 g, Protein 21 g, Cholesterol 151 mg
ARTICHOKE SHRIMP BAKE
I usually serve this dish with rice or baking powder biscuits. You can also try frozen asparagus cuts for the artichokes and cream of asparagus soup for the cream of shrimp. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. Place shrimp, artichokes and onions in a greased 11x7-in. baking dish; set aside. , In a large skillet, saute mushrooms and red pepper in butter until tender. Stir in soup, sour cream, sherry, Worcestershire sauce, lemon zest and white pepper; heat through. Pour over shrimp mixture. , In a small bowl, combine bread crumbs, cheese, parsley and butter; sprinkle over top. , Bake, uncovered, 20-25 minutes or until bubbly and topping is golden brown. Serve with rice if desired.
Nutrition Facts : Calories 438 calories, Fat 21g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 1257mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
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