Floribbean shrimp/island rice recipe
Posted: September 16, 2013 3:43 am
Stumbled on this the other day, made it this afternoon, pretty good.
This despite the fact that I botched it — somehow "4 drops of liquid smoke" turned into about a teaspoon when the bottle had more in it than I remembered.![[smilie=blush.gif]](./images/smilies/blush.gif "blush")
Still worked.
The rice would have worked better with some orange juice ... actually, somewhere I have another island rice recipe (made with orange juice and pineapple chunks) that's better.
And I made regular frozen peas sted the sugar snap peas because I just prefer them that way. Pick your own veggie.
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.
Island Rice
Ingredients
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.
Sugar Snap Peas
Ingredients
16 ounces frozen sugar snap peas
1 tablespoon garlic butter
1/2 teaspoon seasoned salt
Steps
1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until defrosted.
2. Drain peas and return to bowl; stir in butter and seasoned salt. Cover and microwave 2 more minutes or until peas are tender. Stir and serve.
This despite the fact that I botched it — somehow "4 drops of liquid smoke" turned into about a teaspoon when the bottle had more in it than I remembered.
Still worked.The rice would have worked better with some orange juice ... actually, somewhere I have another island rice recipe (made with orange juice and pineapple chunks) that's better.
And I made regular frozen peas sted the sugar snap peas because I just prefer them that way. Pick your own veggie.
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.
Island Rice
Ingredients
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.
Sugar Snap Peas
Ingredients
16 ounces frozen sugar snap peas
1 tablespoon garlic butter
1/2 teaspoon seasoned salt
Steps
1. Place peas in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until defrosted.
2. Drain peas and return to bowl; stir in butter and seasoned salt. Cover and microwave 2 more minutes or until peas are tender. Stir and serve.
