Lemon Pepper Shrimp with Asparagus Jasmine Rice

This is the first recipe I have used jasmine rice and I loved it's flavor.

Rice Ingredients:
1/4 onion diced
1 Tbsp. butter
1 C. uncooked jasmine rice
1 C. chicken broth
1/2 C. water
1/2 tsp. salt
8 oz. asparagus spears, trimmed

Shrimp Ingredients:
1 lb. medium uncooked shrimp, peeled and deveined ~ tails removed
1 Tbsp. plus 1 tsp. lemon pepper - I used pampered chef lemon pepper rub*
2 Tbsp. butter
2 cloves garlic, pressed

Saute onion in butter until onions are translucent; add rice and liquid; bring to a boil; reduce heat to low and let simmer according to the package directions.

Toss shrimp in 1 Tbsp. lemon pepper;   In microwave safe bowl (large enough to accommodate the cooked shrimp) put remaining lemon pepper, garlic and butter.

Meanwhile heat grill to medium-high heat.   Layer asparagus onto grill rack; spritz with olive oil and sprinkle with salt and pepper.  Grill 5 - 7 minutes.  Remove asparagus.  Grill shrimp for 3 minutes at same temperature.  WATCH VERY CLOSELY.  They cook fast and will turn from done to runner very quickly.

Microwave lemon pepper mixture; toss cooked shrimp to cover.

Plate with rice on bottom, then asparagus that has been cut into bite size pieces once it has been grilled; top with shrimp mixture.

Yummy!

*recipe originally called for Citrus & Basil Rub but mine had gone missing.  Feel free to try it if you have that rub and let me know how it is!

Shrimp Toss

Did you ever one of those recipes that you liked so well and made so often you no longer used a recipe? Well this is me trying to reconstruct an old Weight Watchers recipes from one of the many times I joined. Hi, I am a Weight Watchers drop out, my name is Nichole. Ok so I dropped out more than once....

Ingredients:
1/2 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/4 chicken broth
2 cups cooked mixed vegetables ~ Costco has a frozen variety bag that I love in a pinch
2 cups cooked linguini
1 Tbsp. Olive Oil ~ evoo
Parmesan Cheese - optional

Directions:
In a large skillet, saute shrimp and garlic in evoo until shrimp turn pink; remove and keep warm. In the same skillet, saute the vegetables and broth until heated through. Add the spaghetti and shrimp and TOSS; heat through. Sprinkle with Parmesan cheese if you are not on Weight Watchers.

Clam Chowder

2 c. diced potatoes
3 or 4 stalks of celery diced
2 can diced or minced clams – undrained
1 cube butter
1 pt. half and half
Salt
Pepper
Celery salt
Season salt
Garlic salt

Cover clams, potatoes and celery with water and cook until tender.
In frying pan add 1 square of margarine, a scant c. flour and make a white sauce
Add 1 pt. half & half and a little milk if too thick, and salt and pepper to taste,
Add to the cooked vegetable and clams.
Add celery salt, season salt and garlic salt to taste.

Credit and thanks to Sis for the basic recipe!!