CHICKEN TERIYAKI WITH BUTTER SHRIMP
CHICKEN TERIYAKI
INGREDIENTS NEEDED:
— 1 bottle teriyaki marinade
— 2 lbs skinless boneless chicken breast
— ½ cup carrots, shredded/matchstick
— 1 head fresh broccoli, trimmed to florets
— Cooked rice for serving
RECIPE INSTRUCTIONS:
Place ¼ cup of marinade in the bottom of the slow cooker
Lay chicken on top of marinade
Pour remaining sauce over the chicken
Cook on low 4-6 hours until chicken is tender
At the last 30 minutes, add broccoli and carrots on top of chicken and continue cooking just until tender
Serve over the cooked rice !
BUTTER SHRIMP
INGREDIENTS NEEDED:
— 1 Lb Shrimp
— 1/2 Cup of Hennesy
— 1/2 Stick Butter
— 1 Tbs Cajun Seasoning
— 2 Tbs Brown Swerve or Brown Sugar Substitute
— 1 /2 Tbs Minced Garlic
— 1/2 Tbs Red Pepper Flakes
— 1 Tsp Onion Powder
— White Pepper To taste (Black pepper works as well)
— Parsley
RECIPE INSTRUCTIONS:
Once you have shrimp cleaned and deveined season with white pepper, onion powder and Cajun seasoning then set aside.
On high heat, melt butter and add minced garlic. Toss shrimp in the pan and cook on both sides until they turn pink for 4-5 minutes.
Pour Hennesy is pan and continue to toss shrimp. Your pan will begin to smoke. DON’T TRIP….it’s just the alcohol burning out.
Add Brown swerve and crushed red pepper, continuing to toss and coat shrimp in your Hennesy sauce as it thickens. Remove shrimp from pan and garnish with parsley. Enjoy!!
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