The yummiest! I just adore when recipes include a side or salad.
I didn’t have the foresight to prepare the ingredients a few hours before dinnertime, so I skipped the marination step. To ensure that the shrimps were as flavorful as possible, I just doubled the ingredients for their marinate or ‘sauce.’ I then chose to cook the shrimp in a pan with the ‘sauce,’ which worked well. Remove the shrimp with a slotted spoon.
I’ve listed the ingredients and directions for this recipe below for your convenience!
Spicy Caribbean Shrimp
*omit for vegetarian or vegan
1 pound tail-off, extra-large, raw shrimp
3 cloves garlic, minced
1/8 c dark brown sugar
1/2 t salt
1/2 t paprika
1/4 t ground ginger
1/8 t cloves
1/8-1/4 t cayenne (1/8 t has some kick, 1/4 t has more)
2 T canola oil
Mango Quinoa Salad
2 c uncooked quinoa, rinsed
4 c water
1/2 c white grape juice (can use water)
1/4 c sugar
juice from 1-2 limes
1 red bell pepper
4 green onions
1 c salted cashews
Mix together all shrimp ingredients in plastic bag to marinate several hours in the refrigerator.
Rinse quinoa, bring 4 c salted water to a boil, add 2 c quinoa. Reduce to simmer, cover until cooked, about 15-20 minutes. Place in bowl in refrigerator to chill.
Make dressing by bringing white grape juice and sugar to a boil, boil about 10-15 minutes until it has thickened into a syrup consistency. Remove from heat, transfer to bowl, add lime juice and refrigerate until chilled.
Slice pineapple into wedges, spray with cooking oil (canola oil), and grill on medium until grill marks appear. Slice wedges into tidbits and refrigerate until chilled.
Chop mango, bell pepper, green onions, and cilantro. Add to chilled quinoa. Stir in cashews, chilled pineapple, and dressing to coat. Cover and set in refrigerator to let flavors marry.
Heat large skillet on medium, add half of the shrimp one by one to the pan with tongs. Don’t overcrowd the pan and don’t pour the remaining marinade in the pan. Once shrimp begins to turn pink and opaque (about 3 minutes), flip over. Cook another 2 minutes (until opaque and pink) and remove from pan. Repeat with remaining shrimp.
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1–2 tablespoons fresh sage chopped, according to preference
1 pound apples (I used Pink Lady) peeled, cored and sliced in ¼-inch slices
3 tablespoons butter
4 tablespoons brown sugar
1/2 cup apple cider
1/3 cup heavy cream
salt and pepper, to taste
In a large sauté pan or cast iron skillet, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.
Pat the pork chops dry on both sides. Add the meat and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the pork is cooked through (minimum internal temperature of 145 degrees F). While cooking, brush some of the Sauté Express® Sauté Starter on the side of the pork facing up.
In another skillet melt the butter over medium heat. Add the sugar to the butter and cook for 1 minute, or until it begins to melt. Add the apples and sauté over medium heat until the apples are browned and tender. This should take about 10–15 minutes.
In the pan with the pork chops, add the apple cider and cook over medium heat until the liquid is reduced by about half. Add the cream, bring to a boil and allow it to bubble for a few minutes until the sauce is slightly thickened. Sprinkle with fresh sage and season with salt and pepper if desired.
If serving immediately, spoon the caramelized apples on top of the pork in the pan. Alternatively, you can pass the apples separately at the table and portion them out directly on the dinner plates.
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