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Shrimp Ala King Recipe

Carmina was craving shrimp ala king, but instead of buying it at a restaurant, decided to make her own at home since she already had some ingredients. I normally make bacon carbonara decided to change the recipe around since my main ingredient is shrimp. Shrimp Ali King Recipe Ingredient: 1/2 Kilo - Fresh Shrimp (peel shrimp, remove intestine and head) 1 - Nestle Cream 2 - Tbsp Butter  2 - Tbsp Minced Garlic 1 - Cup Canned Corn (drain liquid) 1 - Knorr Shrimp Cube Black Pepper Salt Garlic Powder MSG (optional) Spaghetti noodles Parsley Flakes (optional) Marinate the Shrimp by season it with black pepper, salt, garlic powder and msg set aside. Cooking instructions: Follow the instructions on the spaghetti package to cook the amount you plan to eat. Sauce Cooking instructions: In a pot, melt the butter over low heat, then add the shrimp. Once the shrimp turn pink, add the corn and garlic, and sauté. Pour in the Nestle cream and mix until it begins to simmer, then add the shrimp cube ...

Homemade French Toast with Fruit Topping




You have leftover bread that is about to expire why not make it into homemade French toast this way you're not wasting any food.

You have an option to add fruits for your topping for example Carmina used ripe banana on her French Toast.

Some people use honey rather using maple syrup which ever works for you is fine.

Homemade French Toast Recipe
Ingredients:
  • 4 - Eggs
  • 1 Tsp - Vanilla Extract
  • 1 Tbsp - Maple Flavored Syrup
  • 1/4 Cup - Milk
  • Butter
  • Cinnamon Powder 
Preparing Homemade French Toast
  • In a bowl you will combine beaten egg with milk, vanilla extract and cinnamon mix well and place slices of bread until it is well coated.
Cooking Instructions:
  1. In a frying pan small amount of butter place slices of French toast cook both sides ready to serve by adding any type of fruits for your topping and maple syrup on how much you would like to add.


NOTE:

Carmina is not selling or advertising ingredients to make French Toast in your home.

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