FFf Eclectic Red Barn: Apricot-lime Shrimp

Thursday, October 31, 2013

Apricot-lime Shrimp

I love dishes that you can add anything to and it seems to work. This dish does that for me. It is easy to prepare and makes a delightful meal. Not too heavy and not too many calories. I found this recipe in Family Circle a few years back. I have made many modifications to it. Here is my latest version.
Eclectic Red Barn: Apricot-lime Shrimp


I will add the recipe later, but wanted to tell you some of the options you can substitute to make this dish. I used shrimp, mushrooms and green beans - because that is what I had on hand. You could use any vegetables that you have in the fridge - beans, zucchini, snow peas, carrots, etc.. Instead of the shrimp, you could use scallops or even chicken. You could even add tofu. This is why I love this recipe!!

I started by browning the mushrooms in a little oil and butter and then tossed in the shrimp.
Eclectic Red Barn: Sauting mushrooms and shrimp

I purchased these green beans that you can put in the microwave.
Eclectic Red Barn: Green beans from Publix

I reduced the amount of time since I wanted to add them to the sauce. I tossed the beans in with the sauce. You don't want to cook the shrimp or the vegetables too long. Different vegetables and meat will have different cooking times. 

Serve it over rice. You can even add some toasted sesame seeds on top. 
Eclectic Red Barn: Apricot-lime Shrimp

Recipe:                                                                  Print Recipe

Apricot-lime Shrimp
 Eclectic Red Barn: Apricot-lime Shrimp


Ingredients:
1 cup of rice
green beans, snow peas, mushrooms or any other vegetable
1 Tablespoon olive oil
1 Tablespoon butter
½ cup cilantro, chopped
½ cup apricot preserves or peach preserves
3 Tablespoons reduced-sodium soy sauce
2 Teaspoons Dijon mustard
3 Tablespoons lime juice (about the juice of one lime)
¼ teaspoon red pepper flakes
1 ½ pounds jumbo shrimp (about 24), shelled and deveined


1. Cook rice following package directions.
2. Combine apricot preserves, soy sauce, lime juice and red pepper flakes. Mix all together. Set aside.
3. Add olive oil and butter to pan. Saute vegetables.
4. Add shrimp, cook.
5. Add sauce, Cook until bubbly. Add cilantro.
6. Serve over rice and add sesame seeds if using them.




Linking to these parties:
One More Time EventsSuburbsmama..Twigg studiosThe Chicken Chick{nifty button}partyInspire Me MondayMarvelous Mondays Link Party at This Gal CooksMy Uncommon Slice of SuburbiaOur DelightfulHomeYour Whims WednesdayThursday Favorite Things weekly Blog HopReal Family Fun Wednesdays at The Real Thing with the Coake FamilyFriendship FridayPractically Functional Link PartyLife on Lakeshore DriveNEWButtonAll Things Thursday Blog HopInline image 1The Dedicated HouseGod’s Growing Garden


Related Posts Plugin for WordPress, Blogger...