I know it’s been a while since I’ve posted a recipe. Honestly, between work and play it’s been hard to get inspired in the kitchen. But what better way to get out of a rut than just man up and force myself to do it, right? It’s time for a little change in my family’s dinner repertoire.
I don’t want it to seem like I am normally trying new recipes with my family all of the time, but I do try to mix it up a bit and introduce something new once a week, but in the recent past my inspiration was zapped.
For a while there it seemed that every recipe I tried went up in flames…literally. That happened a few times when I was working with the barbecue. I mean what cook wouldn’t become despondent over multiple meals being tossed in the trash. Thank goodness for takeout and frozen meals. But part of my mantra has been to get rid of those premade meals and eat out of the box. So it here it is… time for change and a chance to experiment with flavor. So with this recipe I am trying to add more veggies to our diet and vary our proteins by experimenting with shrimp.
1/2 orange juice
1 tablespoon crushed garlic, about 5 cloves
1 tsp. soy sauce
1 tsp honey
1/4 tsp . crushed red pepper
5 slices of bacon
1 lb. peeled deveined raw shrimp, 21-36 count size is preferred
1 cup carrots roughly chopped
2 cups of cooked rice
1 bunch brocollini, tops only
5 slices of bacon chopped
1. While the rice cooks (about 15 minutes), marinate the raw shrimp in the orange juice, soy sauce, garlic, honey and red pepper.
2. In a large saute pan on medium-high heat cook the bacon until crispy. Do not drain the fat when it is finished cooking, this imparts wonderful flavor to the rice.
3. Add the cooked rice to the pan and coat it with the bacon drippings. Then add the carrots and brocollini and stir fry 5-7 minutes, until the carrots are cooked to desired tenderness. I prefer them crunchy, so I would only cook them about 5 minutes. That is about how long it will take to cook the brocollini too.
4. Add raw shrimp to pan and cover the pan to steam for 3-5 minutes. Shrimp should be opaque and pink throughout when cooked.
Serves: 3-4 people