cookin' at work: shrimp-y things....

...that I do not eat, so cannot provide a taste evaluation of the end product. But feel like it is quite good. Due to the comments I received as I produced and served it for two days. Plus the fact that by the time a recipe gets to the point of being printed on the cards for customers/tasters to pick up and take home, it's pretty much fool proof. There are a couple of adjustments I would make if I were to cook it for private consumption, which I would not do, as I do not eat seafood.

When I was making it at work, I left out the jalapeno pepper. And tried to remember to tell all the tasters that I never put hot stuff in recipes. We serve so many people who would not even try it if they read the ingredients, or were told it has spicy included, I always omit: Tabasco, hot peppers, fire-y sauce. And think it is ok to alter slightly as long as customers are aware of what they are eating, or what is missing, and know they can adjust the heat of the recipe to their preference.

The vegetables served with the shrimp would be so yummy, I could just eat the whole pan full, except for the fact that everything in the pan will taste like shrimp. No way to just have the veg. without the flavor being affected by seafood. But the peppers would be so good over a pile of rice.

Pepper Shrimp Saute

1 medium sweet onion, chopped
1 large yellow or orange bell pepper, chopped
1 small jalapeno, chopped
1/2 cup roasted red bell pepper, chopped (available in jars, on shelf near vegetables)
3 Tb. fresh cilantro, chopped (place leaves in measuring cup, use scissors to cut up)
2 pouches boil-in-bag rice
2 Tbs. canola oil
1/3 cup chipotle cooking sauce (similar to taco sauce, RTU)
1 cup chicken stock or broth
12 oz. large peeled, deveined shrimp, tails removed
1/3 cup sliced, stuffed green olives

Chop onion, peppers, cilantro. Prepare rice. Preheat large saute pan on medium-high. Pour in oil, add onions and yellow pepper, jalapeno (if used), cook, stir 5-6 minutes until tender. Reduce heat, to medium-low, add roasted peppers, cooking sauce, chicken stock. Stir and cook about 2 minutes. Stir in shrimp, simmer 3-5 min, till shrimp is done, and sauce is reduced about 1/3. Remove from heat, stir in cilantro and olives, serve over rice.

I would reduce the amount of liquid, adding less chicken stock, as the sauce is very soupy, water-y consistency, and would be better if it would coat rice and stick to the rice instead of being runny. And as you can see - all this would be really good and tasty, served over maybe brown instead of white, if you were not a person who eats the bottom-feeders.

There was a citrus salad that is on the same recipe card - simple and tasty - I did eat some of that. Really easy to put together and good if you are a person who likes grapefruit.