Sweet and Spicy Shrimp

One of the thing's I've had to learn once I had a child was how to put meals together in a hurry. While I would love frozen pizzas and cold cereal on a regular basis, it is nice to have a meal made from scratch now and then. This particular meal came together because we discovered our Dollar General sells shrimp. Yup. Seriously. So we got some and went to work. Everything else I had on hand in the house. The whole thing came together in about half an hour. The Wife claimed it a winner. I felt it needed more heat and added some extra Sriracha. Either way it's a keeper. As I'll mention below, finding the specific preserves we used may be a challenge unless you make it yourself. Just find a store bought one you like and experiment! As always, notes are in blue.

Sweet and Spicy Shrimp

Ingredients

• 1 lb. medium frozen cooked peeled shrimp
• 1 13.5 ounce can coconut milk
• 1/4 cup + 1 tablespoon pineapple sage preserves (I totally understand many of you won't have this exact thing on hand. Feel free to substitute orange preserves or something like that. Then just add the sage)
• 1/2 sweet onion, chopped
• 1 medium carrot, peeled and shredded
• 1 8 ounce can of edamame, drained
• 1 tablespoon Sriracha
• 2 tablespoon vegetable oil
• salt and pepper
• cooked white rice for serving

Directions

1. Defrost shrimp in a large bowl of water. If the tails are still on, pinch them off (put the tails in a baggie and freeze them to use to make stock for something else)
2. Heat a large saucepan or wok over medium hot heat. Add oil. 
3. Add the onions and carrots and sautee for 3-5 minutes
4. Add the edamame and cook another 2-3 minutes
5. Add the preserves and mix until preserves are totally broken down into the vegetables. 
6. Add the milk and sriracha. Mix. Salt and pepper to taste.
7. Bring to a simmer and let simmer about 7-10 minutes. Do NOT let come to a boil. Stir often.
8. Add the shrimp stir to coat. Since the shrimp is pre-cooked, you'll only need to leave them in there a minute or two to warm up.
9. Serve over a bed of rice (though would be good over noodles, too)

Good Times!