Ingredients
- 1/2 pound shrimp (uncooked, shelled and deveined, 31-40 per pound)
- 1 teaspoon Southwestern seasoning (smokey)
- 1/4 teaspoon granulated garlic
- 2 tablespoons olive oil
- 1/2 cup onions, chopped (yellow onion)
- 1/3 cup bell pepper (chopped red and green bell pepper)
- 1 tablespoon olive oil if needed
- 1 teaspoon dried dill weed
- 2 cups chicken stock
- 1/3 cup grape juice (white, or white wine if you prefer)
- 1 teaspoon white wine vinegar (not necessary if using white wine)*
- 1 tablespoon fish sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 cups cooked rice (warm, whatever kind you like)
- 2 tablespoons scallions, chopped (just the greens)
How to Make
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Step 1: Season the cleaned shrimp with the smoky southwestern seasoning and the granulated garlic on both sides.
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Step 2: Place in skillet heated on medium with the 2 tablespoons of olive oil and saute quickly on both sides. No more than 3 minutes per side.
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Step 3: Remove from skillet and set aside.
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Step 4: If needed, add the extra 1 tablespoon of olive oil to the skillet and add in the onions and red and green peppers. Stir and saute till softened, scraping the bottom of the skillet to mix in the deliciousness from having sauted the shrimp.
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Step 5: Add in the dried dill weed and stir. Add in the chicken stock, white grape juice or white wine, the white wine vinegar*, fish sauce, soy sauce and honey. Stir to mix.
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Step 6: Raise heat in skillet to medium-high and simmer to reduce the liquid and slightly thicken; about 10 minutes or so. Watch it though so it doesn't boil away.
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Step 7: Add the shrimp back in just to reheat.
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Step 8: Plate the rice 1 cup each, and spoon the shrimp mixture over it, dividing equally. Sprinkle with the chopped scallions. Enjoy!
We hope you enjoy this recipe!
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