Quick Summer Meals Contest – Heat for Heat Shrimp and Rice
Today is the last recipe of our Quick Summer Meals Contest sponsored by Chef’s Planet. It has been a fun 10 weeks trying out new recipes. Starting tomorrow, you will have the chance to vote for your favorite recipe from the contest. Stay tuned tomorrow for the details.
Congratulations to Hidemi from Plainfield, IN. She is this week’s winner with Heat to Heat Shrimp and Rice. I have to tell you, I was a little bit afraid to try this because I like “heat” but not a lot of it. I’m not sure if I made it correctly because it didn’t burn going down at all. When I see chili powder and cumin in a recipe, I assume it’s going to be spicy. Maybe it’s because my girls and I had just gotten done making 5 batches of some pretty spicy salsa that day and my taste spuds were numb, but I liked this shrimp and rice meal because it had flavor but not an overbearing amount. I also like the shrimp. I don’t serve it very often because my hubby is allergic to it. So it was a special treat for me. If you wanted to substitute chicken in the shrimps place – you certainly could. And I have to apologize. I forgot to get scallions at the store so I just used a regular onion. The scallions would have made the meal look better but the taste was still there.As this week’s winner, Hidemi will receive the Ovenglove from Chef’s Planet. This is another product I could have used this week while making our salsa. Those jars get pretty darn hot to handle. The Ovenglove would have worked perfectly.
So tune in tomorrow to get the details on voting for your favorite Quick Summer Recipe. Voting runs, Friday, August 17 through Sunday, August 26. Winner will be announced on Monday, August 27.
Heat for Heat Shrimp and Rice
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 lb frozen white shrimp, thawed
2 tablespoons butter
1 teaspoon chili powder
1/4 teaspoon salt
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon grated garlic clove
4 cups cooked rice
1. Chop scallion.
2. In a skillet, heat butter and cook garlic until fragrant. Add chili powder, cumin, turmeric and salt. Stir well. Add shrimp. Cook until shrimp is cooked through about 10 minutes. Add scallions and toss to coat.
3. Put shrimp over the cooked rice and serve.
Hidemi from Plainfield, IN