Something Shrimp by Shef D!

*Do you want this recipe emailed to you, so it is printer friendly? Yes? Email Shef D and request a copy of the recipe (shefd@rocketmail.com). He'll email it to you!

I absolutely love keeping the freezer stocked with shrimp so that I can whip up something shrimp anytime! Tonight, I made a wonderful dinner with little effort. I made something shrimp with a side of doctored up Spanish rice kit. Simple and it tastes wonderful! You can do it too...

Ingredients

• Uncooked Shrimp – 16 oz (26-30)
• Chipotle Chili Pepper – ½ Teaspoon
• Ginger – 1 Tablespoon
• Garlic Powder – 1 Teaspoon
• Teriyaki Sauce – 1/3 Cup
• Balsamic Vinegar – 3 Splashes or so
• Worcester Sauce – 3 Splashes or so
• Lemon – 1
• Lime – 1
• Spanish Rice Kit
• Cilantro – 3 Tablespoons (Chopped into little pieces)
• 100% Horseradish – All you want!

Instructions

1. Devein and shell the shrimp leaving on the tails to grab when eating the shrimp (Don't know how? It's easy. Here's how to do it: http://www.youtube.com/watch?v=IOTMQ2oXdLE) – drown the suckers in ice, cold water to keep them hard and perky! (Shef D don't like limp shrimp!)
2. Marinade: The marinade is two parts Teriyaki sauce and one part vinegar,Worcester and lemon juice. This is equal to about 1/3 cup of Teriyaki sauce and 3 splashes of balsamic vinegar, 3 splashes of Worcester sauce and the juice from two squeezed lemon halves. The total volume should equal ½ cup of marinade. Tip: If you fall short of ½ cup, make up the difference with more Teriyaki.
3. Add the chipotle pepper, ginger and garlic powder to the shrimp and pour the marinade over the shrimp and let the shrimp marinade 45 minutes. Stir the shrimp every 15 minutes. With each stirring, take the bowl of marinading shrimp to your spouse, friend or significant other and ask them how it smells/doesn't it smell better than before? (The flavors blend and the marinading shrimp smells better as the minutes progress)
4. After the shrimp is marinading for 30 minutes, prepare the Spanish rice according to the microwave instructions (or contact me and I'll teach you how to make it from scratch!). When done cooking in the microwave, immediately add the cilantro. Halve the lime and squeeze the juice from both halves into the rice. Mix the rice to blend the lime juice and cilantro. Cover and set aside.
5. After the shrimp is marinading 35 minutes, stick a cast iron pan in the oven and set the heat on broil – low. If you don't have a cast iron pan (you really should get one), use the heaviest, safe pan that can go under a broiler. Preheat the pan/oven 10 minutes. 
6. Toss the shrimp into the cast iron (broiling) pan and broil for 3-4 minutes and about 4” from the heat source.

Serve the shrimp immediately with the Spanish rice and a side salad or favorite vegetable. On the side, put the horseradish and eat a little with each shrimp.

Enjoy!

Shef D