 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
If you like dinner spicy and hot and slightly sweet this shrimp gives you both.;) A great dish! - Issue 80 - April 2010. Prepare the rice first because it is going to take longer. Am having trouble with the computer, can't post the quantity for the bourbon, it is 3 T. Ingredients:
bourbon whiskey, - 3 tablespoons (optional) |
3 tablespoons pineapple juice or 3 tablespoons orange juice |
1 tablespoon fresh lemon juice |
1 tablespoon honey |
1 tablespoon olive oil |
1/2 cup sliced shallot |
2 tablespoons toasted shaved almonds or 2 tablespoons toasted pine nuts or 2 tablespoons toasted macadamia nuts |
1 tablespoon minced garlic |
1/4 teaspoon red pepper flakes |
10 -12 large shrimp, peeled, tails left on, deveined (8 oz) |
1 cup halved cherry tomatoes |
1 (6 ounce) bag fresh baby spinach |
1 cup water |
1 teaspoon minced lemon zest |
2 tablespoons fresh lemon juice |
1/2 cup dry-long grain rice |
salt, to taste |
black pepper, to taste |
Directions:
1. SHRIMP & SPINACH:.
2. Whisk togeter bourbon, juice (pineapple or orange), lemon juice and honey untill blended, set aside.
3. Heat oil ina large skillet over medium-high.
4. Add shallots and sauté until softened, 1-2 minutes.
5. Add nuts, garlic and pepper flakes.
6. Sauté until nuts begin to brown, about 2 minutes, stirring frequently.
7. Add shrimp and sauté until almost cooked, about 2 minutes.
8. Remove pan from heat, add bourbon mixture.
9. Return skillet to heat and boil mixture 1-2 minutes to reduce. (If mixture flames up let it burn off), or cover the skillet with a lid to extinguish.
10. Remove shrimp from skillet with a slotted spoon, keep warm.
11. Add tomatoes to the skillet and cook 1 minute; add spinach by the handfulng with tongs until just wilted.
12. Divide Lemon Rice between two plates, and top with spinach mixture and shrimp.
13. LEMON RICE:.
14. Bring water and juice to a boil in a saucepan.
15. Add rice, cover, reduce heat to low, and simmer until liquid is absorbed, 20 minutes.
16. Stir in zest, and season with salt and pepper.
|
|