Post by wilderness on Sept 26, 2018 14:40:01 GMT -5
Herbed Shrimp Skillet-annarm
(My version of TOH's)
1 pound (26-30) raw shrimp, peeled and deveined
1 tablespoon garlic oil
3 ears fresh corn, removed from cobb
¼ cup diced orange bell pepper
¼ cup diced red bell pepper
1 large jalapeno, diced
2 plum tomatoes, seeded and diced
3 scallions, chopped
¼ cup sweet white onion, diced
1 teaspoon Italian seasonings
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon bacon fat
1 tablespoon Canola oil
¼ cup water
3 tablespoons minced flat leaf parsley, for garnish
2 cups prepared multi-grain rice blend, heated through
Mix the Italian seasonings, crushed red pepper, salt, and pepper in a small bowl. Toss shrimp with 1 teaspoon of the mixture and set aside.
Mix the corn, peppers, scallions, tomatoes, and onions in a bowl and sprinkle with remaining seasoning. Heat Canola oil and bacon fat in a non-stick skillet. When hot add vegetable mixture. Toss to coat, add water, cover and steam for 2 minutes. Remove cover, cook and stir until most of the water has evaporated. Remove vegetables from the pan to a bowl and keep warm in a low oven.
Wipe out skillet. Add garlic oil. When hot, add shrimp. Cook and stir until curled and pink.
Arrange portions of rice blend, vegetables, and shrimp in a bowl. Sprinkle with chopped parsley and serve.
(My version of TOH's)
1 pound (26-30) raw shrimp, peeled and deveined
1 tablespoon garlic oil
3 ears fresh corn, removed from cobb
¼ cup diced orange bell pepper
¼ cup diced red bell pepper
1 large jalapeno, diced
2 plum tomatoes, seeded and diced
3 scallions, chopped
¼ cup sweet white onion, diced
1 teaspoon Italian seasonings
½ teaspoon crushed red pepper
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon bacon fat
1 tablespoon Canola oil
¼ cup water
3 tablespoons minced flat leaf parsley, for garnish
2 cups prepared multi-grain rice blend, heated through
Mix the Italian seasonings, crushed red pepper, salt, and pepper in a small bowl. Toss shrimp with 1 teaspoon of the mixture and set aside.
Mix the corn, peppers, scallions, tomatoes, and onions in a bowl and sprinkle with remaining seasoning. Heat Canola oil and bacon fat in a non-stick skillet. When hot add vegetable mixture. Toss to coat, add water, cover and steam for 2 minutes. Remove cover, cook and stir until most of the water has evaporated. Remove vegetables from the pan to a bowl and keep warm in a low oven.
Wipe out skillet. Add garlic oil. When hot, add shrimp. Cook and stir until curled and pink.
Arrange portions of rice blend, vegetables, and shrimp in a bowl. Sprinkle with chopped parsley and serve.
