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This evening I had some me time with the Scottsdale and the Cast Iron skillet. I love cooking this way. Unfortunately no pictures of the cooking process as I was just whipping up a nice meal. After it was cooked and up in the kitchen and I tried it out of the skillet I was really surprised how good it was. So I plated it up half way nice and took a picture for you all and thought I would share. It’s another great use for Mad Hunky Hot Whang or Hot Ass Whang rub. It really kicked the rice up a notch. Yum! Here’s the recipe.
First I put 2 cups water, 1 tbsp. butter and 1 tbsp Mad Hunky Hot Ass Whang rub in a medium sauce pan and brought it to a boil. I then reduced the heat to medium low and added 1 cup long grain rice. Covered and let simmer 20 minutes stirring occasionally.
Next in the skillet...
8 oz. Baby Bella Crimini mushrooms, 1 tsp minced garlic, ¼ cup sliced red onion, ¾ stick of butter, 2 tbsp Mad Hunky Hot Ass Whang rub and one pound of 28-20 ct de-veined shrimp. I sautéed the onions, garlic and mushrooms and as they softened I added the shrimp and 1 tsp red pepper flakes. Once the shrimp firmed up I poured in ¾ of a jar of Bertolli Garlic Alfredo sauce. I stirred it in and removed from heat. Once the rice was done I put the shrimp and sauce over the rice and it was killer good.
First I put 2 cups water, 1 tbsp. butter and 1 tbsp Mad Hunky Hot Ass Whang rub in a medium sauce pan and brought it to a boil. I then reduced the heat to medium low and added 1 cup long grain rice. Covered and let simmer 20 minutes stirring occasionally.
Next in the skillet...
8 oz. Baby Bella Crimini mushrooms, 1 tsp minced garlic, ¼ cup sliced red onion, ¾ stick of butter, 2 tbsp Mad Hunky Hot Ass Whang rub and one pound of 28-20 ct de-veined shrimp. I sautéed the onions, garlic and mushrooms and as they softened I added the shrimp and 1 tsp red pepper flakes. Once the shrimp firmed up I poured in ¾ of a jar of Bertolli Garlic Alfredo sauce. I stirred it in and removed from heat. Once the rice was done I put the shrimp and sauce over the rice and it was killer good.
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