Donna’s Quick Sweet and Spicy Shrimp Skillet

Summer Greetings!  I happened upon an organic store in my hometown which is the first one I believe that has opened here and purchased some beautiful shrimp among other items.  With the leftovers that I had on hand, I made this fast meal-in-one skillet dish that was just delicious and will make this one again - my spouse declared it a "winner"!  I hope you think so too!  Best, Donna:

Donna’s Quick Sweet and Spicy Shrimp Skillet

 Ingredients:

2 - 3 Tablespoons olive oil

1 sweet onion, sliced

8 ounces Baby Bella mushrooms, sliced

1 pound raw shrimp, peeled with tails removed 

1 lime, quartered 

1-1/2 cups Basmati rice, cooked

1 Tablespoon fresh basil leaves, chopped 

2/3 cup Orange sauce

2/3 cup Sweet chili sauce 
Salt and pepper to taste

1/4 cup almonds, sliced

Method:

In large frying pan, heat 2 Tablespoons oil until hot.  Add onion and cook until light yellow in color.  Add mushrooms and stir until onions and mushrooms are golden and cooked through.  Remove to plate.  If needed, add an additional Tablespoon of oil to the pan and add the shrimp, stirring until just cooked through.  Squeeze one of the lime quarters over the shrimp and and the rest of the ingredients except the almonds.  Cook through until bubbly.  When serving, sprinkle with almonds and add lime quarters, if desired.

Serves 3 - 4.

Copyright 2016.