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Caribbean Island Escape Shrimp

Never doubt your ability to pull off a delicious 30 minute meal.  I know Rachel Ray has been showing us how to do this for years; but I have always thought to myself...yeah right, she has a talented staff behind the scenes helping her.  Well, I'm here to tell you it can happen...with or without a talented staff of many. As goes with most things in this's all about the timing. 

I picked my son up Sunday evening after his life guarding job and because it was already 7:00, I suggested we grab something to eat on our way home.  (Come's always an easier option!)  He said, "'ve been talking about grilling shrimp, so let's do that".  OK, shrimp it is and we headed home. 
It was true; I had a recipe that I wanted to try and had all of the ingredients to make it happen.  The one thing he failed to tell me until we got home, was that he needed to be somewhere in 30 minutes!!  Are you serious??  Step back...this girl has got some work to do. 
With one quick twirl in the kitchen, here is the menu that I pulled together in my mind.  The Caribbean shrimp recipe that I have been wanting to try, red quinoa and sauteed veggies.  We've got this.  
First I put the quinoa and water in a saucepan and turned it on med high.  Once it came to a boil, it would be placed on low and allowed to simmer for about 15 minutes.  That's super easy and requires absolutely no babysitting.
Next, I quickly whisked together the marinade for the shrimp.  The beauty of marinating fish is that you don't want to leave it in the marinade too long...which was perfect for me on this time crunch! 
Caribbean Island Escape Marinade
1 cup pineapple juice
2 Tbsp. low sodium soy sauce
1 Tbsp. honey
1 good squeeze of fresh lime juice
Sprinkle of red pepper flakes

Throw in skewered shrimp and let them get all happy while you focus on the veggies.

The veggie part is where you will personalize for your own (or actually for your family's)  tastes.  For Zach, I sliced a small zucchini and red pepper.  5 minutes before serving, I pressed a clove of garlic into the skillet, covered with a lid and all of the flavors quickly met and married.  (No need for a long courtship with this combination.)
Now for the shrimp.  Zach had agreed to man the grill.  They only needed about 3 minutes per side, so I kept nervously yelling from the kitchen window..."It's been 3 minutes; have you flipped them yet!!"  He finally put me in my place by saying, "I've got this Mom!"  Of course he did, which gave me an extra minute to put a Connie spin on the plating of our 30 minute meal. 

I grabbed a 3" ring I had often used in my tea room plating days.  I placed it in the center of the plate and lightly packed in the quinoa, which was now all happy and fluffy.  Around that I placed the colorful, aromatic veggies.  Zach soon came in with the shrimp and was WOW-ed by the presentation. 

We had silly fun taking pictures of our efforts.  Zach sent some pics out to his friends and one soon sent a message back..."Connie you are a food freak!"  Yes Blake, I think I am...don't you love it?!


Once the photo was taken, I mixed everything on my plate together.  Zach hates when I do that...says it makes the plate look so messy.  Who cares.  All of the flavors combined together were deliciously Caribbean.  Pack your bags, we are on the way!




  1. Oh my, this sounds and looks delicious. Definitely will try.

  2. Yay!! Please easy and quite delish!

  3. I've been wanting to try a new shrimp recipe! And red quinoa? I didn't know such a thing existed.


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    Grrrr... well I'm not writing all that over again. Anyways, just wanted to say fantastic blog!

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