WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
WE ARE WORKING ON ALLEVIATING SUPPLY PROBLEMS DUE TO COVID-19 WHICH IS CAUSING STOCK ISSUES.
 

Monday Munchies: Garlic Key Lime Shrimp and Veggie Skillet

Monday Munchies: Garlic Key Lime Shrimp and Veggie Skillet

mondaymunchiesHere’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.