2-1/2 cups water
1 package long grain wild rice
1/2 orange in water
1/2 stick butter
•Bring water to boil, add 1/2 an orange slice, then add rice.
•Let rice begin cooking a minute or two and add butter. Simmer rice according to package directions, until all water has been absorbed. Then plate and serve with shrimp.
Dirty Shrimp & Beer Sauce
2 lbs. jumbo shrimp
1 tablespoon Tone’s Italian Seasoning
1 tablespoon Tone’s Sweet Basil
1/2 tablespoon Tone’s Cayenne Pepper
1/2 tablespoon Tone’s Crushed Red Pepper Flake
1/2 tablespoon Tone’s Black Pepper
1/2 tablespoon Tone’s Salt
2 teaspoons minced garlic
6 tablespoons butter
1/2 cup flavorful beer
Fresh thyme sprigs
•Sauté garlic and herbs in butter until garlic is slightly brown.
•Add shrimp, stirring and flipping shrimp constantly until shrimp are pink.
•Pour beer in pan, over shrimp; let it come to a boil for a few minutes. Remove from pan, plate and serve.
1 oz. Grand Marnier
1 oz. sour mix
1 oz. pineapple juice
10 oz. raspberry simple syrup
-1 cup water
-1 cup sugar
-1/2 container raspberries
•Fill shaker with ice.
•Make raspberry simple syrup by heating up 1 cup water and 1 cup sugar on the stovetop. Mash raspberries, strain, and add to mixture when boiling. Then place in the refrigerator to cool for a few minutes before adding to glass.
•Add Grand Marnier, sour mix, pineapple juice, and simple syrup to shaker, and shake well.
•Pour into glass and serve.