I like to eat seafood about once a week and I’m always looking for new recipes. The peaches in this dish provide a sweet contrast to the spicy red pepper flakes. If you’re a sweet and savory person, the kind of person like me who puts pineapple on pizza, you’ll love this recipe!
Ingredients
Vegetable oil
1 lb peeled, deveined large shrimp
Red pepper flakes
Red bell pepper
1 can (15 oz) sliced peaches in heavy syrup (I used lite)
½ cup white rice
1 T grated ginger (I substituted ground ginger)
2 T chopped fresh cilantro
Directions
1. In a medium saucepan, prepare rice.
2. Chop bell peppers, set aside.
3. Heat 1 T oil in a large nonstick skillet over medium-high. Cook shrimp and a pinch of red pepper flakes until shrimp are opaque. Transfer to a plate.
4. Heat 1 t oil and cook the bell pepper for 1 minute. Add the full can of peaches (with syrup). Bring to a boil and cook until thickened.
5. Stir in shrimp and ginger, sprinkle with cilantro.
6. Serve over rice.
From Del Monte
Sweet potatoes have always been the highlight of Thanksgiving dinner for me; I could eat a serving with dinner and with dessert! You can’t go wrong by mixing sweet potatoes with butter and brown sugar. This recipe was a hit with my friends; everyone complimented them and gobbled them up!
Ingredients
4 pounds sweet potatoes, quartered
1 1/4 cups margarine or butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows ( I only used about 1/3 cup). Return to oven and bake until marshmallows are golden brown.
From AllRecipes.com
