Sweet and Spicy Port Shrimp with Garlic Butter Rice
1 Pkg Uncle Ben’s Garlic Butter Rice
4 Oz Bertolli Olive Oil
1 Tbsp Garlic, minced
1 Each Large Jalapeno, sliced into rounds with the seeds
16 Each Jumbo Raw Shrimp, cleaned and butterfied
2 1/2 Oz Port Wine
4 Tbsp Chives, minced
4 Each Lime Wedges
8 Each Cherry Tomatoes, sliced
Cook the rice according to the listed directions. Set aside and reserve for service.
Heat the oil and lightly brown the garlic. Add the jalapeno slices and simmer for 1 to 3 minutes. Add the shrimp and cook to an even color. Remove the shrimp from the pan and reserve for service.
Add the port wine to the same saucepan in which the shrimp was cooked and bring to a boil, stirring in all leftover drippings from cooking the shrimp. Reduce the sauce mixture for 2 to 3 minutes. Reserve for service.
Spoon the rice into a 4" round mold and place on the top portion of the plate. Top with cherry tomato slices. Place four shrimp on the plate in front of the rice and spoon some of the sauce over the shrimp. Garnish the dish with the minced chives and a lime slice.