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Pampered Chef: Recipe needed

  1. smspamperedchef

    smspamperedchef Veteran Member Silver Member

    Anyone out there that has the Grill it Quick Recipe book handy that could scan and post the "Citrus-Butter Shrimp Toss"? I can't find mine and wanted to make these. TIA!!!
  2. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    Not near a scanner, but here ya go:

    Asparagus Pilaf
    1/4 med yellow onion
    1 tbsp butter
    1 cup uncooked jasmine rice
    1 3/4 cups chicken broth
    1/2 cup H2O
    1/2 tsp salt
    8 oz fresh asparagus spears, trimmed

    1 lb med, uncooked shrimp (41-50 per pound), peeled and deveined, tails removed
    1 tbsp plus 1 tsp Citrus & Basil Rub, divided
    2 tbsp butter
    1 garlic clove, pressed
    3 tbsp chopped jarred pimento peppers

    Prepare grill for direct cooking over med-high heat. For pilaf, chop onion, place onion and butter into Rice Cooker Plus. Microwave onion mix, uncovered, on HIGH for 2 minutes stirring every 30 sec. Add rice, broth, H2O and salt to cooker. Microwave according to package directions.

    For shrimp, toss with 1 tbsp of the rub. In a batter bowl, combine butter, remaining rub and garlic. Microwave butter mix on HIGH 1 minute or until butter mix is melted; add pimentos and mix well.

    Brush BBQ Grill Basket with veg. oil. Preheat on grill 3 min. Add shrimp and grill, covered, 4-6 minutes or until shrimp is opaque, turning occassionally. Remove basket from grill; add shrimp to butter mix and toss to coat. Meanwhile, grill asparagus spears 5-7 minutes or until cooked but still slightly firm. Remove from grill.

    To serve: cut asparagus on a bias into 1-in pieces, toss with rice, Serve shrimp over pilaf

    Enjoy! Sounds yummy!
  3. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    Here is a link to the recipe:
    Citrus-Butter Shrimp Toss : The Pampered Chef, Ltd.
  4. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

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