Welcome to Simply Davlicious Recipes!

Here you’ll find not only the entire archive of recipes from Simply Davine, but new recipes from my kitchen and some old family favorites too. Whenever I create a new recipe that’s worthy of sharing or get my hands on an old family favorite that I have permission to go public with, you’ll find it here!

I’ll add or update photos as I get them or get better ones and look for those cook book pages too! When you see a Cook Book Page for the recipe, Click the credit after you read them! The link will take you to the download page! Davlicious Cook Book Pages are made for a 12X12 book and are offered for download in full resolution at 300 dpi. You can collect them and try out the recipes. If you like them, add them to your own for a very personal and pretty cookbook you can print and add to your kitchen collection. A collection of your favorite recipes is also a great gift!

Things to note about my recipes-

I was born in Dearborn, Michigan, so ALL of the recipes I make are American. When an ethnic tag is attached, it means the flavors of that ethnic influenced my spice choices. I don’t claim to write any authentic ethnic dishes. That being said, if it’s tagged “Noni’s Recipe” or “Pop’s Recipe” and also tagged “Italian,” it IS authentic San Marinese!

Recipes that are tagged “vegetarian” are prepared without meat. My vegetarian guidelines are choices my niece, who is a vegetarian, will eat. They are not strict vegan recipes.


My recipes TOU

Saturday, November 1, 2008

Lovers Shrimp Scampi

Cook Book Page done with "Abbracci" by Eliza's Bits
Download Cook Book Page
password is Davlish

This is our traditional Valentines Day dinner

Lovers Shrimp Scampi

Serves 2-3

1 lb. peeled and deveined shrimp
3 T. olive oil
6 T. butter or margarine
4 cloves garlic, minced
3 T. snipped fresh parsley
6 T. white wine

In a large skillet heat the oil and butter over medium heat. Add garlic and shrimp. Cook stirring frequently for 2-3 minutes or until the shrimp turn pink. Stir in parsley and wine. Serve immediately.

Originally posted at Simply Davine March 2006
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1 comment:

JulieBee in Iowa USA said...

This sounds yummy and easy to make. I love your recipe page, too. Thank you for sharing all of your wonderful recipes. (this is the first one I've looked at, but I can already tell the rest are going to be great, too!) :)

July 11, 2009 at 8:12 PM

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