1 crimson onion, chopped
2 sprigs rosemary
½ teaspoon cayenne
¼ to ½ cup crimson wine (one thing you’d wish to drink a glass of later)
4 cups heavy whipping cream
8 ounces Parmesan cheese, shredded
2 kilos mild white fish
1 pound Gulf shrimp
Royers Grilling Seasoning (see notice)
1 pound cooked pasta (your favourite)
½ cup Parmesan cheese, grated
Parsley, non-compulsory
Directions: Mix Royers Dill Butter, garlic, rosemary and cayenne in a big sauté pan. Add onions and cook dinner till translucent. As soon as onions are cooked, add wine to pan and cook dinner till the alcohol cooks out. Add heavy cream and produce to a boil. Add shredded Parmesan cheese and stir continuously so cheese doesn’t burn.
On a grill cook dinner fish and shrimp with extra dill butter and sprinkling of Royers Grilling Seasoning.
Put together pasta, pressure. Place cooked pasta in massive bowl and toss with the grated Parmesan cheese. Place fish and shrimp in bowl with pasta. High with the sauce. Stir to mix. Garnish with extra Parmesan cheese and parsley if desired.
Observe: Royers Grilling Seasoning is equal components garlic powder, lemon pepper and coarse black pepper.
Makes 4 servings
Royers Dill Butter
1 cup rooster bouillon
1 tablespoon sizzling water
2 cups butter, softened (not margarine)
2 teaspoons dill flakes
1 teaspoon garlic, minced
¼ cup onion, diced
Directions: Crush rooster bouillon dice. Fully dissolve it in sizzling water by cooking it within the microwave on excessive for 1 minute. Mix bouillon combination with butter, dill flakes, garlic and onion. Combine properly. Refrigerate till use.
From “Cooking With JB & Jamie: Royers Spherical High Cafe” by Jonathan and Jamie Royer
