Tropical Shrimp Wednesday

This was such a good recipe. I don't know if it's because hubby made it while I was at soccer practice (and I didn't have to cook for once) or if it was just so darn good! I think it was a little of both... but we'll definitely make this again!!

• 7-10 oz. rice noodles or white rice, (need 3 cups cooked rice noodles or steamed rice)
• 2 Tbsp. butter or margarine
• 1 yellow onion, finely diced
• 1 Tbsp. minced garlic, (about 6 cloves)
• 2 tomatoes, chopped
• 1/4 lemon, juice only, about 1 Tbsp.
• 1 lb. large shrimp, peeled and deveined or boneless chicken breasts, (if using chicken, cut into 1-inch pieces)
• 1/4 cup light unsweetened coconut milk
• 1 large juicing orange, juice only, about 1/2 cup
• 1 oz. tequila or rum (optional)
• 1/8 tsp. crushed red pepper flakes (optional)
• 1/4- 1/2 tsp. salt, to taste
• 1/8 tsp. black pepper, or to taste

Cook the noodles or rice according to the package directions. Meanwhile, in a large heavy skillet, melt the butter or margarine over medium heat. Add the onions and garlic and sauté them for 3-4 minutes until the onions soften and become fragrant.

Add the tomatoes, lemon juice and shrimp (or chicken) to the skillet. Sauté them for about 5 minutes, until the shrimp turn pink (or the chicken is no longer pink in the middle). (Meanwhile, prepare the edamame or peas, if you are serving them.)

Add the coconut milk, orange juice, tequila or rum (optional), and red pepper flakes (optional) to the skillet and stir until it is heated through. Season it with salt and pepper to taste.

Serve the shrimp (or chicken) and sauce ladled over the noodles or rice.

Flavor Booster: Use the optional red pepper flakes and tequila or rum.