Citrus Butter Shrimp Toss

A great, quick meal similar to the Pampered Chef recipe. I did make a few changes for a meal for one.
I didn’t use the asparagus pilaf and I cooked the shrimp in a pan. It was still great. I put mine over steamed veggies.



Here is the original recipe: Serves 4.


Asparagus Pilaf
1/4   medium yellow onion
1   tbsp (15 mL) butter
1   cup (250 mL) uncooked jasmine rice
1 3/4   cups (425 mL) chicken broth
1/2   cup (125 mL) water
1/2   tsp (2 mL) salt
8   oz (250 g) fresh asparagus spears, trimmed
1   lb (500 g) medium uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
1   tbsp (15 mL) plus 1 tsp (5 mL) Citrus & Basil Rub, divided
2   tbsp (30 mL) butter
1   garlic clove, pressed
3   tbsp (45 mL) chopped jarred pimento peppers


  1. Prepare grill for direct cooking over medium-high heat. For pilaf, chop onion.  Microwave onion and butter, uncovered, on HIGH 2 minutes, stirring every 30 seconds. Add rice, broth, water and salt. Microwave according to package directions.
  2. For shrimp, toss shrimp with 1 tbsp (15 mL) of the rub. In another bowl, combine butter, remaining 1 tsp (5 mL) rub and garlic. Microwave butter mixture on HIGH 1 minute or until butter is melted; add pimentos and mix well.
  3. (I cooked inside in a pan).  Brush BBQ Grill Basket with vegetable oil; preheat on grill 3 minutes. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occasionally. Remove basket from grill; add shrimp to butter mixture and toss to coat. Meanwhile, grill asparagus spears 5-7 minutes or until cooked but still slightly firm. Remove asparagus from grill.
  4. To serve, cut asparagus on a bias into 1-in. (2.5-cm) pieces; toss with rice. Serve shrimp over pilaf.

One Comment on “Citrus Butter Shrimp Toss”

  1. Carrie says:

    Hubby loves shrimp I might have to make this for him soon.

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