Thursday, February 14, 2013

Happy Valentines Day dinner for two

We both love shrimp so we decided to go with it today. I cooked it slow to maintain the soft freshness of the shrimp. The jasmine rice was the perfect complement to the sweet spiciness of the sweet chili sauce. Although it may look rather plain, the taste was anything but plain. We served it with a side salad, some homemade bread and jasmine Tea
Cook time: 20 Min  Prep time: 10 Min  Serves: 2
16-20 large shrimp, peeled and deveined with tail on
1/2 stick butter (1/4 cup)
2 teaspoons garlic
3 pkg Mc Donald's sweet chili sauce
2 c uncooked wild rice
2 tea bags Jasmine tea
                                         The shrimp simmering in the sweet chili butter sauce
For the shrimp 
Place large finger size or better shrimp still frozen into a fry pan along with the garlic, butter, and the three packets of sweet chili sauce. simmer while you make the rice. this allows the spices to cook through the shrimp while still leaving the shrimp soft. There is nothing worse that chewy over cooked shrimp, so keep it on low.
For the rice 
In a pot put 4 cups water and the teabags. bring to boil and add rice. simmer until cooked. remove bags and serve your very own Jasmine rice.

To serve

Place rice on the plate, top with 1/2 the shrimp and serve the butter sauce on the side to add as each want. I poured a little over mine while my husband used most of it on his.

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