Wild Hibiscus Glazed Shrimp and Forbidden Rice Salad
Serves 4
Hibiscus Glazed Shrimp
½ cup fresh orange juice
¼ cup light rum
1 teaspoon soy sauce
1 ¼ lbs Large shrimp, peeled and deveined, (option to leave the
tails intact)
Mix the hibiscus syrup, orange juice, rum and soy sauce
together.
Place the shrimp in a sealable plastic bag and pour in half of
the hibiscus mixture.
Marinate the shrimp for 30 minutes.
Place the remaining hibiscuses mixture in a small sauce pan and
bring to a boil. Cook until thickened and reduced by half – about 3 minutes.
Set aside.
Heat 3 or 3 teaspoons olive oil in a large skillet over
medium-high heat.
Remove the shrimp from the marinade, pat dry and seasons with
salt and pepper.
Add the shrimp to the skillet and sauté turning once until
cooked through 4 to 5 minutes.
Remove from the heat, Pour in the reduced syrup and toss to coat
the shrimp.
Forbidden
Rice Salad
2 cups Forbidden rice Cooked
¼ cup chopped macadamia nuts or almonds
2 tablespoon chopped ginger
2 Tablespoons olive oil
Juice of a ½ lime
½ tablespoon white wine vinegar
Toss all ingredients together in a bowl. Let salad sit for 15
minutes to allow flavors to marry.
Serve room temperature or slightly chilled.
