Spicy Orange Shrimp

Ingredients

24 pieces (26-30 Per Pound) Deveined Shrimp
4 cloves garlic sliced or minced
3/4 cups Orange Juice
1/4-1/2 teaspoons Ground Cayenne Pepper- depending on how much "heat" you like.
1 teaspoon Old Bay Seasoning
3 Tablespoons Salted Butter

Preparation Instructions

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.

Serve with jasmine rice.  Delish!- oh and very easy

Orange Chicken Rice Bowl

So....there are lots of easy things I cook that I don't have a recipe for. This is one of them. The reason I'm posting it is so I can actually remember this dish from seeing it on my blog. Its fast, easy and really good.

The chicken is "Orange Chicken" from the frozen foods section of Costco. Ya know those people who hand out the samples? Ya, they totally got me! I think it was about $13.00 for a big box with two bags of chicken in it. Anyway, the chicken cooks at 400 degrees for 15-18 minutes and then you add the orange sauce.

I made some basamati rice which takes 20 minutes (white or sticky rice is great too). Boil water and add some frozen mixed veggies. I also added freshly chopped onion, mushrooms and celery to the boiling water too. Boiling the veggies is not the best way to cook the veggies, but it is fast because you can throw the fresh and frozen veggies in the same pan-less clean up! Boil the veggies for about 5 minutes is all. Drain the veggies and make sure to salt them when they are done. I then added the veggies to the rice and threw the whole thing together in a bowl.

And BAM! There ya go, its easy, fast and delicious.

Coconut Chocolate Chunk Blondies

1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks


Topping:

1 cup semisweet or bittersweet chocolate chips
1 teaspoon butter

1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
2. Combine the flour and salt; set aside.
3. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips.
5. Scrape the batter into the prepared pan and smooth even with a rubber spatula.
6. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.
7. For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars.

I usually double this and put it in a 9x13 pan- 30-35 minutes.  I've never made the topping.  Good stuff!