When the shrimp are firm and
pink reduce the heat to low and add the cream cheese, cream and parmesan.
Not exact matches
Reduce heat to medium -
low and simmer, turning the chicken over in the sauce occasionally until the chicken is no longer
pink in the center and is cooked through, 5
to 7 minutes longer.
Reduce the
heat to medium -
low and simmer for 6 - 8 minutes or until the turkey is tender and no longer
pink in the center and most of the liquid has evaporated.
Reduce the
heat to medium -
low and add the ground meat and oregano, cooking until meat is no longer
pink and breaking into small pieces with a spatula.