I have a new food crush on SheSimmers. Not only is the author’s website drool-worthy, the recipes are easy to follow, delicious and good enough for company. We recently tried the Sriracha shrimp recipe with a few modifications.
- 3 tablespoons Rooster Sauce
- 1 teaspoon of sugar
- one pound of shrimp
- one medium onion (we used Vidalia Onions), sliced
- 2 tablespoons of vegetable oil
- Saute the onion in 2 tablespoons of vegetable oil in a skillet over medium-high heat until the onion is tender-crisp. Mix the Rooster sauce and the sugar, set aside. Add one pound of large peeled and deveined shrimp (21-25 count) to the pan and add the Rooster sauce mixture, stir, cover, and reduce heat to medium for 6-7 minutes or until the shrimp is cooked. If the liquid is thin or there is too much liquid, remove the shrimp from the pan and reduce the sauce down to desired consistency. Serve over warm jasmine rice (this part is important!). This makes enough for two hungry people.
My Opinion: Just the right amount of sweet heat. Honestly, the onions were the best part. This dish is a sure-fire way to kick a summer cold.
Every once in a while nothing sounds good for dinner. I’m uninspired or too tired to follow a recipe. That’s where a well-stocked pantry makes a huge difference. I threw this together on a whim and was surprised at how well it turned out.
Refrigerated Pizza Dough
Jar of Bruschetta (or feel free to make your own)
Shrimp (at least 10, shelled and deveined)
3 tablespoons Olive Oil
2 cloves minced Garlic
Roll out pizza dough onto pan. Brush with olive oil. Bake for 2/3 baking time. While the pizza dough is baking, heat remaining oil in a medium pan over medium high heat. Add garlic. Stir until fragrant. Add shrimp. Cook until just before done (not curled all the way, not completely pink). Set aside. Once the pizza dough is cooked, spread Bruschetta over the dough and top with shrimp. Replace in oven and cook for the remaining time.
This quick and easy dinner is filling and delicious. For a meal that requires little thought and only about a half an hour, it’s perfect. With a side salad I couldn’t have been happier.
This easy meal takes less than a half an hour including cooking time. It’s perfect for one of those rushed, weekday meals.
6 ounces ground turkey breast
4 green or red peppers
2 tbs olive oil
1/4 cup shredded carrot
4 cloves garlic, minced
1/4 cup minced onion (red or white)
1/4 chopped baby spinach
1/2 cup wild rice (precooked)
1 tsp Italian seasoning
Cut the tops off the peppers. Take out the seeds and membranes. Set aside. Preheat oven to 350 degrees. In a skillet, over medium heat, heat the oil. Add and brown the ground turkey. Sprinkle with Italian seasoning. Add the garlic and onions. Cook about 4 minutes, or until the onion in translucent and the garlic fragrant. Add the cooked rice, carrot, spinach. Heat through. Stuff the mixture into the peppers. Add stuffed peppers to an oven safe dish (we used a bread loaf pan). Cover with foil and cook 15 minutes. Remove foil and cook five more minutes.
This dish was easy, filling and delicious. The only thing I’ll change is next time, I’ll add more Italian seasoning. The meat was well seasoned, but the rest of the dish needed a little more.