12-15 peeled, deveined raw shrimp
3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.
Preheat oven to 375
INGREDIENTS: (serves 2 as a side dish)
2 scrubbed medium red potatoes
butter (1/4 cup)
1 medium onion, chopped
Using a spiralizer, spiral cut potatoes into a bowl, or grate the spuds and press between paper towels to dry. Drying them well will help the crisping up process.
In an oven-proof saucepan, melt butter. Saute onions until they begin to soften and go translucent. Add seasoning blend and potato. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.
Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.