Floribbean Shrimp
Ingredients:
1 tablespoon lime juice
2 tablespoons honey
4 drops liquid smoke flavoring
1 teaspoon lemon pepper
1/8 teaspoon curry powder
1 pound peeled/deveined large shrimp (thawed, if needed)
1 tablespoon garlic butter
Steps
1. Combine all ingredients (except shrimp and garlic butter) in medium bowl.
2. Pat shrimp dry and stir into mixture; let stand 10 minutes to marinate. Wash hands.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. (Pan should sizzle.) Add shrimp; cook 4–5 minutes, stirring frequently, or just until shrimp turn pink and opaque. Serve over rice.
P.S. I use the remaining marinade plus a dab of butter to saute the snap peas in.
Island Rice:
1 cup water
1 (6-ounce) can pineapple juice
1 teaspoon salt
1/8 teaspoon curry powder
1/8 teaspoon allspice (optional)
black pepper, to taste
2 cups instant rice
Steps
1. Combine all ingredients (except rice) in medium saucepan. Cover and bring to a boil on high.
2. Stir rice into boiling mixture. Cover and remove from heat; let stand 5 minutes or until water is absorbed. Serve.
3 comments:
Sounds delicious... I will have to make this next time I have shrimp in the house!
Gosh, that looks soooo good!
Been really in the mood for Asian food recently, don't know why.
Sounds good! I love shrimp. Will have to try!
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