Caribbean Island Lime Shrimp

I loved this dish!  Super easy, quick and delicious....what could you not like about that?
To make this dish you will need:

1/2 cup orange juice concentrate, undiluted

1/4 cup fresh lime juice (about 2 limes)

1/8 cup olive oil

1 tablespoon triple sec or Cointreau orange liqueur

1/4 cup cilantro, chopped

2 cloves garlic minced

1/2 teaspoon curry powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon tumeric

1/4 teaspoon cayenne pepper, or more to taste

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

1 to 1-1/2 pounds fresh or frozen jumbo shrimp, peeled and deveined

1 cup, halved grape tomatoes

1 chopped avocado

 

1.)  Measure orange juice concentrate, lime juice, 1/8 cup olive oil, Triple Sec, cilantro, garlic, curry powder, kosher salt, cumin, tumeric, cayenne pepper, and black pepper into a large zip-top bag. Seal and squish contents to mix. Add shrimp to the marinade, squeeze out all the air, and seal. Turn bag to coat shrimp. Refrigerate for 30 to 45 minutes. (Do not over-marinate or the citrus acids will "cook" the shrimp.)

2.)  Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of olive oil to the hot pan and swirl to coat. Remove shrimp from marinade, reserving marinade, and place in a single layer in the hot pan. Cook for 1 minute, then flip the shrimp to the other side. You may need to do this in batches. Do not overcook the shrimp or it will become rubbery. Remove shrimp and keep warm. Add the reserved marinade to the hot pan. Add the tomatoes.  Continue cooking the marinade until it reduces to a thin sauce. Turn off heat, return the shrimp to the pan, and toss in the sauce to coat.

3.)  Serve Caribbean Island Lime Shrimp over white rice.  Top with the chopped avocado.

Homemade Boston Baked Beans - Can be made Vegan

What a great dish for a cold winter night.  You could also make this in your crockpot, but it will slightly change the consistency and the flavor.  I served mine with hot dogs that I cooked in beer and a loaf of homemade bread.  Very filling and satisfying.  Worth the effort!

To make this dish you will need:
2 cups navy beans (personally I use a mix of beans)
1/2 pound bacon (vegan - veggie bacon), diced                                                   
1 onion, finely diced

3 tablespoons molasses

2 teaspoons salt                        

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/2 cup ketchup

1  tablespoon worcestershire Sauce (vegan - Annie's vegan worcestershire)

1/4 cup brown sugar

1. Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid
2. Preheat oven to 325 degrees F (165 degrees C).
3. In a Dutch oven (or heavy casserole dish)  saute the bacon until crisp.  Add onions right before the bacon gets crisp to soften them. 
4. Add the molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour in the beans. Then, pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.