This week’s recipe is stupid easy to make, and wonderful to eat! My BBQ SHRIMP WOK is perfect for a hot summer dinner.
1 lb. shrimp (20 to 25 count size).
4 Cambray onions.
1 green bell pepper.
1 cup snow peas.
1 lemon sliced into rounds.
1 and 1/2 cups Botan rice.
Kung Pao sauce.
1/2 tsp dried red pepper.
drizzle of olive oil.
dash cayenne pepper.
Rinse shrimp and then peel and devein. Place in plastic bag and then add Kung Pao sauce to cover and then sprinkle with dried red peppers. Refrigerate.
Rinse Botan rice and then drain water. Add 2 cups water, bring to boil, lower to simmer and cover. Simmer for 20 minutes.
Rinse and slice the green bell pepper into large bite size pieces.
Rinse and trim snow peas.
Rinse onion and trim.
Rinse and slice lemon into rounds. Hit them with a dash of cayenne.
To veggie basket add all vegetable except the onion. Place lemon rounds on top. Layer shrimp on other side of basket, and then attach the basket-top to hold all items in place.
Spread olive oil over the onion. Place on BBQ burner And turn occasionally to get a nice even brown.
As the onion cooks add the vegetable basket and BBQ 4 minutes or so on each side until shrimp cooked.
Plate rice, add shrimp and vegetables, and get ready for applause from your family!
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Good Eating and Table Talk,