06 Apr Monday Munchies: Garlic Key Lime Shrimp and Veggie Skillet
Here’s another “skillet” supper to tempt your family’s appetites! I call these “skillet suppers” my fantastic ONE PAN WONDERS, because that’s exactly what they are!
This recipe uses Texas Pepper Jelly’s Garlic Key Lime Habanero Hot Sauce, and when I say “hot” sauce, that’s exactly what I mean!
I’m glad so many of you are enjoying our Texas Pepper Jelly recipes; keep those emails coming! I would also be interested in the many ways YOU are using our products, so please keep me posted!
Garlic Key Lime Shrimp and Veggie Skillet
1/2 pound shrimp, peeled, de-veined, and, if you’re using frozen shrimp, thawed (I use large shrimp, but a few more medium-sized shrimp would work. ) Large shrimp are easier to de-vein, too. I never serve shrimp that hasn’t been de-veined. I know what that black strip IS.
1 cup fresh sugar snap peas
1/2 cup sliced onions
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1 cup brown rice, COOKED (Do not use a cup of uncooked rice! You’ll overflow the pan and bury your kitchen!)
1 tablespoon olive oil
1/2 cup Garlic Key Lime Habanero Hot Sauce
Stir-fry the shrimp in the olive oil for a minute or two in a large skillet. Add the peas, onions, and peppers, and stir-fry 3 or 4 more minutes. Stir in the Garlic Key Lime Habanero Hot Sauce, and stir another minute.
Add the cooked brown rice and stir-fry just a minute or two until everything is heated through.
Put the “skillet” in a bowl, set it on your table, and tell your family that dinner is ready. Stand back so you don’t get trampled.
Garlic bread goes nicely with this meal.