Peach Salsa Scampi

It was one of those nights where I just was not feeling the love for cooking dinner.

Fortunately, I had just put up rather a large amount of Peach Salsa, and, one of my markets had recently had a buy one, get one free deal on my fave frozen shrimp scampi, so, with my trusty rice maker on the side, dinner was soon well and truly in hand.

And tasty, too!

Let’s check it out…

•1 box frozen shrimp scampi
•1 tbsp Sherry Peppers Sauce*
•2 tbsp Peach Salsa

To Serve:
•Cooked rice and veggies
•Sweet chili sauce
•Chopped scallions

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

To start, pop your rice (rinsed and drained) into the rice cooker. I used 1/2 cup of rice, 3/4 cup water, one tablespoon each Sherry Peppers Sauce and butter, and 1/2 tsp steak seasoning. Press start and cook. When the cycle is complete, stir in some chopped veggies and keep warm while you make the shrimp.

Warm a large pan over medium high-heat, then add the frozen shrimp scampi.

Note: with the brand I use, there is no need to add additional butter or oil to the pan.

Add the Sherry Peppers Sauce and toss to coat the shrimp.

Cook for four minutes or so, turning the shrimp when you think to.

Stir in the peach salsa and continue to cook for another five to six minutes, turning the shrimp, until the pan juices have reduced and the shrimp are nicely pink and cooked.

Spoon over the rice and veggie mixture, then top with the chopped scallions and a nice drizzle of the sweet chili sauce.

As my Great-Aunt Rose would say…

“Not too, too bad!”

And hardly any real cooking!

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