1 (12-ounce) jar roasted red peppers, drained
1/4 cup milk
1 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 (16.9-ounce) package Mrs. T's Frozen Potato and Onion or Potato and Cheddar Cheese Pierogies
8 ounces medium shrimp, peeled and deveined
2 teaspoons minced garlic
Servings: 4
In a food processor or blender, purée red peppers with milk, basil and black pepper; set aside. In a large skillet, heat oil over medium heat until hot.
Add pierogies, shrimp and garlic; cook and stir only until shrimp turn pink, about 5 minutes. Stir in red pepper purée mixture and simmer until hot, about 3 minutes.
Servings: 4
1/4 cup milk
1 teaspoon dried basil leaves, crushed
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 (16.9-ounce) package Mrs. T's Frozen Potato and Onion or Potato and Cheddar Cheese Pierogies
8 ounces medium shrimp, peeled and deveined
2 teaspoons minced garlic
Servings: 4
In a food processor or blender, purée red peppers with milk, basil and black pepper; set aside. In a large skillet, heat oil over medium heat until hot.
Add pierogies, shrimp and garlic; cook and stir only until shrimp turn pink, about 5 minutes. Stir in red pepper purée mixture and simmer until hot, about 3 minutes.
Servings: 4
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