Scramble fan Claudia Ades created this delightfully sweet shrimp that makes your mouth feel like it’s on a tropical vacation -- you’ll almost wish you had a straw!
7 - 10oz. rice noodles or white or quick-cooking brown rice3 cup cooked noodles or steamed rice
2Tbsp. butter or margarine
1medium yellow onionfinely diced
6clovesgarlicminced, about 1 Tbsp.
2tomatoeschopped
1/4lemonjuice only, 1 Tbsp.
1lb. large shrimppeeled and deveined, or boneless chicken breasts, (if using chicken, cut into 1-inch pieces)
1/4cuplight unsweetened coconut milk
1large juicing orangejuice only, 1/2 cup, or use ½ cup of orange juice
1oz. tequila or rumoptional
1/8tsp. crushed red pepper flakesoptional
1/4 - 1/2tsp. saltto taste
1/8tsp. black pepperor to taste
Instructions
Cook the noodles or rice according to the package directions.
Meanwhile, in a large heavy skillet, melt the butter or margarine over medium heat.
Add the onions and garlic and sauté them for 3-4 minutes until the onions soften and become fragrant.
Add the tomatoes, lemon juice and shrimp (or chicken) to the skillet. Sauté them for about 5 minutes, until the shrimp turn pink (or the chicken is no longer pink in the middle).
Add the coconut milk, orange juice, tequila or rum (optional) and red pepper flakes (optional) to the skillet and stir until it is heated through.
Season it with salt and pepper to taste.
Serve the shrimp (or chicken) and sauce ladled over the noodles or rice.
Slow Cooker Directions
Slow Cooker Directions: If substituting chicken for the shrimp in this recipe, use chicken that has been pre-cooked. Combine all ingredients except the shrimp (or chicken) and noodles (or rice) in slow cooker. Cook on low for 6 - 8 hours or on high for 3-4 hours. Add shrimp (or chicken) and cook 30-45 minutes more until cooked through. Serve over cooked noodles or rice.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Dice the onion, peel the garlic, chop the tomatoes, juice the lemon and the orange, cut and refrigerate the chicken if using, combine and refrigerate the ingredients for the coconut milk mixture.Scramble Flavor Booster: Use the optional red pepper flakes and tequila or rum.Tip: Next to canned tuna, shrimp is the most popular seafood in the United States. Shrimp is a great alternative to meat as it is low in saturated fat and calories but loaded with protein, vitamin D and zinc. Look for shrimp from the U.S. or Canada whenever possible.Nutritional Information Per Serving (% based upon daily values): Calories 370, Total Fat: 8g, 12%; Saturated Fat: 5g, 25%; Cholesterol: 125mg, 42%; Sodium: 150mg, 6%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 2g, 12%; Sugar: 2g; Protein: 18g