Honey Lime Shrimp

Honey Lime Shrimp

serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Shrimp: they’re the fruit of the sea!

(Some have suggested adding tequila to the marinade.)

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Loaded Baked Potato & Chicken Casserole

Loaded Baked Potato & Chicken Casserole

2 lbs chicken breasts
8 potatoes
1/3 cup olive oil
1 1/2 tsp salt
1 T fresh ground pepper
1 T paprika
2 T garlic powder
6 T hot sauce

Topping
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Preheat oven 500*F
In a large bowl mix olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Cube the potatoes and add to the bowl.
Coat a 9x13 dish with cooking spray. Add potatoes, allow for excess sauce in the bowl.
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken and add it to the bowl with the left over sauce.
Mix together cheese, bacon and green onion in a small separate bowl.
Once potatoes are done, add the uncooked marinated chicken, then layer the toppings over the chicken. Bake for 15 minutes or until the chicken is cooked.

 

I am adding a photo to this recipe....I did not save the original photo that was posted on facebook, so I searched google for one. The photo that I liked the most for this recipe is on a blog that has this exact recipe. So I'm guessing that is where the recipe came from that was posted on facebook. So I am posting a link to the blog with this recipe and photo. Please do not think that I am stealing this recipe. I just found it on facebook and wanted to keep it on hand. Thank you for allowing me to link to your website. :)

 

 

Click here for photos and original recipe :)



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eliquified.com

Shrimp Fried Rice

 

Shrimp Fried Rice Recipe

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons cooking oil, divided
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil

Method

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce, if needed.

Yield: Serves 4.


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