Citrus Butter Shrimp TossPosted: February 8, 2009
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.
|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|
- 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.
- 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.
- (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.
- To serve, cut asparagus on a bias into 1-in. (2.5-cm) pieces; toss with rice. Serve shrimp over pilaf.