Shelly's Recipe

ISLAND-STYLE SHRIMP & RICE

Category: Fish and Seafood

1/4 cup ketchup
4 Tbsp teriyaki sauce
2 Tbsp lemon juice
1/4 tsp garlic powder
1/8 tsp black pepper
11/4 lbs uncooked medium shrimp, peeled and deveined
3 tbsp butter
1 medium red bell pepper, cut into chunks
1 can (8 oz) pineapple chunks in natural juice, drained (reserve 1/4 cup juice)
13/4 cups water
1 pkg Lipton Rice Sides - Chicken

In large, shallow non-aluminum baking dish or plastic bag, blend ketchup, 3 tbsp teriyaki sauce, lemon juice, Garlic Powder and ground black pepper. Add shrimp and turn to coat. Cover, or close bag, and marinate in refrigerator, stirring occasionally, at least 30 minutes.

Remove shrimp from marinade, discarding marinade. In 12 inch skillet, melt 1 tbsp Spread over medium-high heat and cook shrimp, stirring occasionally, 3 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.

In same skillet, melt remaining 2 tbsp Spread and cook red pepper and pineapple, stirring occasionally, 3 minutes or until pepper is almost tender. Stir in water, remaining 1 tbsp teriyaki sauce, reserved pineapple juice and Lipton Rice Sides Chicken.

Bring to a boil over high heat. Reduce heat to low and simmer covered 8 minutes or until rice is almost tender. Return shrimp to skillet and heat through. Garnish, if desired, with coarsely chopped macadamia nuts or almonds. Serves 4