Once again, another recipe done in anger.
I really should just stop eating out. Last night was Take Out Chinese. When I got home and opened the box, the fried rice was an embarrassment. Is there no pride in serving a classic dish any more? A few hints of scrambled eggs, even fewer hints of onions, peas (I counted, 6 peas in a pint of Fried Rice... SIX!) and flavors that justify the added cost of a container of fried rice... Sigh
So, I came home, looked at what I had in the fridge and viola...
LOADED SPICY SHRIMP FRIED RICE! Became a meal in itself and used up lots of little bits of left over bits of dribs and drabs of things in the fridge.
Asian hints, Cajun hints, Sweet Pineapple, Spicy Shrimp, Nuts for texture and loaded with peas and all those extras you expect...
and hidden inside... Fried Rice!
Spicy Shrimp Fried Rice With Pineapple
- 1 Cup Brown Rice (I used Texmati Style rice)
- 2-1/4 Cup Chicken Stock
- 1 TBS Olive Oil
- 1 Small Red Onion, Diced
- 1 Jalapeno Pepper, Minced with Stem, seeds and inner white ribs removed
- 1 Medium Red Bell pepper, Diced
- 2 Cloves Garlic, minced
- 3 Large Eggs, Beaten
- 2 TBS Butter
- 2 tsp Cajun Spice Mix (Make your own or choose a store bought mix like Paul Prudhomme's)
- 1 Cup Small Shrimp, deveined and peeled, tails removed
- 1/2 Cup Frozen Peas, thawed under running hot water
- 1 Cup Fresh Pineapple, diced to same size as the Shrimp
- 1/2 Cup Cashews
- 2 TBS Fish Sauce (or Teriyaki)
- Green Onions, Sliced for Garnish
- Cook the Rice using directions on the box, but use Chicken Stock in place of water.
- While that is cooking, heat oil in a large saute pan. Add Onions and Peppers, saute over medium heat until Onions begin to soften, about 5 minutes.
- After Onions are soft and translucent, Add the garlic and saute for one more minute
- Transfer cooked rice into a large bowl. Combine the onions, peppers, garlic a
- add the eggs and scramble, separating into small pieces.
- Set aside... In a new saute pan, heat the butter over medium high heat.
- Add the Cajun spices and stir to combine. Heat the spices and butter until just starting to smoke slightly.
- Add the Shrimp, Stir to coat the shrimp with the hot spicy butter.
- Saute until shrimp have just turned slightly pink and remove from heat.
- Transfer Rice into a large saute pan. Add cooked Onions, Peppers, Garlic and Eggs. Mix in the Shrimp, thawed Peas, Pineapple and Cashews. Add the Asian Fish Sauce (Can use a Teriyaki Sauce) Stir everything to mix. and saute for 5 minutes
- Plate and Add sliced Green Onions for Garnish
- Serve warm as side dish or light main course and ENJOY!!!
A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...
Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following. If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!
And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).
Rules, only 2...
- In order to join you need to start following the group board as well as at least one of my boards.
- And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest