SPICE GRILLED KEY WEST PINK SHRIMP WITH YUM YUM SAUCE AND JASMINE RICE

This is an easy and impressive dish for you or your company.  It’s “semi-homemade” and it is delicious.  Follow these simple directions and sample plating for a great dinner!  You can increase the amount of shrimp by 6 for each additional serving or decrease to make for 2! IMG_5636 IMG_0919

IMG_0915Serves 4 with 6 shrimp each:

Ingredients:

  • 24 large Key West Pink shrimp, peeled and deveined
  • 1 to 2 packages fresh rosemary
  • 1 -Chef Paul Prudhomme’s Magic Season Blends “Seafood Magic”
  • 1 -16 oz. bottle Terry Ho’s Yum Yum Sauce
  • olive oil
  • Jasmine rice -prepare according to package directions ( salt & butter for the rice)

Optional:  Cherry tomatoes, balsamic glaze, and chopped fresh rosemary  for garnish

First,  clean and devein your shrimp (unless you get the fish market to do it!), rinse well and store in the refrigerator until you are ready to use.

Second,  you should start preparing the Jasmine rice, according to the directions on your rice package. (Since I was making this recipe just for 2, I used one cup of rice, if you are making for 4, use 2 cups of rice).  Rice usually takes 20 minutes to cook.   While it’s cooking, start seasoning and skewing the shrimp.

Strip the leaves from the lower half of each rosemary sprig to make a skewer (you’ll need 8 skewers).  Thread shrimp onto skewers 3 at a time.  Brush both sides of the shrimp with olive oil then lightly coat with a sprinkle of the spice mixture on both sides.    Heat stove top grill on high heat.  Place shrimp on grill and cook 2-3 minutes per side until opaque.  Set aside.

IMG_5630

How it looks before I put the shrimp and drizzled the balsamic glaze.

PLATING:  Place a nice amount of Yum-Yum sauce on the bottom of a plate.  Spoon about a cup of the cooked rice into a one cup measuring cup or ramekin.  Press the rice down in the cup.  Invert the cup onto the center of the plate on top of the Yum-Yum sauce. Place two skewers of shrimp on top of the rice.

Optional:  Cherry tomatoes, cut in half, spread around the outskirt of the plate for garnish.  Drizzle balsamic glaze over the finished plate.   Sprinkle chopped rosemary over finished product.

Serve with a side salad and dinner is ready!

Try it with this salad:  Watermelon & Feta Salad  :

http://wp.me/p121O6-34

 

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2 Responses to SPICE GRILLED KEY WEST PINK SHRIMP WITH YUM YUM SAUCE AND JASMINE RICE

  1. Mitch Moccia says:

    Looks absolutely delicious as always! What a chef… Great job Mom!

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