Caribbean Shrimp
1 teaspoon garlic, chopped
1 cup onion, chopped
1 tablespoon olive oil
1 teaspoon ground cumin 1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 (14-oz.) can diced tomatoes, I used canned, fire-roasted 1 cup coconut milk
1 cup milk
1⁄4 cup cilantro, chopped
1 pound shrimp, raw, peeled and deveined
1 -2 teaspoons hot sauce
In a large skillet over med-high heat, cook the garlic and onion in the oil until the onions are tender, about 5 minutes. Add cumin, paprika, salt, pepper, tomatoes, coconut milk, and milk. Heat for about 1 minute, stirring occasionally. Add cilan- tro and shrimp. Add hot sauce to taste. Cook over medium heat for 2 minutes until shrimp are pink.
Perfect Microwave White Rice
2 cups long grain rice 31⁄2 cups water 11⁄2 teaspoon butter or olive oil Salt
Place all ingredients except salt in a large microwave safe bowl. Rice doubles in size during cooking so choose a container large enough to accommodate final product. Microwave uncovered on high for 10 minutes. Then microwave uncov- ered on medium-low for 15 minutes. Do not stir rice at anytime during cooking process. Season with salt and fluff with a fork before serving.
Broiled Pineapple
1 can sliced pineapple rings 1⁄4 cup brown sugar
4 tablespoons butter, melted 1⁄2 teaspoon cinnamon
Place pineapple on sprayed broiler pan. Mix sugar, butter and cinnamon. Spoon onto pineapple. Broil, 4 inches from heat, for 4-5 minutes until bubbly. Extra splurge: make it a dessert by adding a scoop of vanilla ice-cream.
Recipes by Lisa Rice
1 tablespoon olive oil
1 teaspoon ground cumin 1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 (14-oz.) can diced tomatoes, I used canned, fire-roasted 1 cup coconut milk
1 cup milk
1⁄4 cup cilantro, chopped
1 pound shrimp, raw, peeled and deveined
1 -2 teaspoons hot sauce
In a large skillet over med-high heat, cook the garlic and onion in the oil until the onions are tender, about 5 minutes. Add cumin, paprika, salt, pepper, tomatoes, coconut milk, and milk. Heat for about 1 minute, stirring occasionally. Add cilan- tro and shrimp. Add hot sauce to taste. Cook over medium heat for 2 minutes until shrimp are pink.
Perfect Microwave White Rice
2 cups long grain rice 31⁄2 cups water 11⁄2 teaspoon butter or olive oil Salt
Place all ingredients except salt in a large microwave safe bowl. Rice doubles in size during cooking so choose a container large enough to accommodate final product. Microwave uncovered on high for 10 minutes. Then microwave uncov- ered on medium-low for 15 minutes. Do not stir rice at anytime during cooking process. Season with salt and fluff with a fork before serving.
Broiled Pineapple
1 can sliced pineapple rings 1⁄4 cup brown sugar
4 tablespoons butter, melted 1⁄2 teaspoon cinnamon
Place pineapple on sprayed broiler pan. Mix sugar, butter and cinnamon. Spoon onto pineapple. Broil, 4 inches from heat, for 4-5 minutes until bubbly. Extra splurge: make it a dessert by adding a scoop of vanilla ice-cream.
Recipes by Lisa Rice
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