Tuesday, April 5, 2016

Honey Glazed Shrimp With Rice Pilaf

Are you looking for a sweet treat for your family this evening? Honey glazed shrimp over rice pilaf is sure to please your whole family.

For the Shrimp


2 Tablespoons - reduced sodium soy sauce
1/3 cup – Sunburst Orange Blossom honey
1/4 cup - lemon juice
2 lbs. - shrimp, peeled and deveined


Mix together soy sauce, honey and lemon juice in a small bowl. Brush shrimp with 1/2 of glaze and set aside remaining glaze. Grill shrimp over medium-high heat for about 3 minutes on each side or until pink. Remove from grill and baste with remaining glaze.

Rice Pilaf

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day."

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained 


Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA  93257

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