I’m still not exactly back into the swing of things here at home. I think I have gotten used to room service and fancy restaurants serving me meals any time I get hungry, and for whatever reason, that just doesn’t go over really well here at the house. I mean, Seven will happily fetch me a Diet Dr. Pepper if I ask him to, but as for making me a four course dinner, well, notsomuch. Sadly though, we need to eat. As you may recall, I was challenged by Kraft to use their new line called Recipe Makers to come up with some dinner options for my family. Recipe Makers is basically a package with 3 recipes included, using two complementary sauces found in the package. That’s it…just a package with a couple of sauces. Sounds too simple to be good, right? Wrong.
As much as I want to be a “from scratch” gal, there’s just not always time. And Kraft has really kind of outdone themselves with these sauces. They’re flavorful, deep, and most importantly, play well together, so mixing and matching as you cook just became a whole lot easier. It’s really kind of genius. For one, sauces are sometimes difficult. Great ones can take all day to make, and who has time for that? Not me. So, thus far, with each and every box I’ve opened, I’ve been newly impressed. And yes, it does pain me a little to say that – I just wish I had thought of it myself. For this post, I used the Asian Fish Taco variety, which was incredible. The two sauces were perfection together, and separately as well. I, you may or may not know, do not eat fish, so, Fish Tacos had to get a revamp…so I subbed in shrimp. Shrimp I will eat. I’m sorry, yes I am weird. But so be it. The results? Delish. Give it a go!
Asian Shrimp Tacos
- 1 pkg. (16.4 oz.) KRAFT RECIPE MAKERS Asian Fish Tacos
- 2 pounds peeled and deveined shrimp
- 1 green pepper, diced
- 1 red onion, diced
- 3 cups prepared basmati or white rice
- 1 bunch broccoli, chopped
- 1 cup diced fresh tomatoes
- 12 soft taco shells
- Preheat oven to 350. Prepare baking sheet with parchment.
- Place shrimp on baking sheet and brush with teriyaki sauce. When oven is ready, place prepared shrimp in oven and bake until done, roughly 10-12 minutes. Brush with more teriyaki sauce about half way through baking.
- As shrimp bake, sauté peppers and onions in small amount of oil or butter until onions become translucent. Add prepared rice and stir in roughly 2/3 of finishing sauce. In a separate pot, steam broccoli and stir in unused Finishing Sauce.
- Place rice mixture into taco shells and top with shrimp and tomatoes. Serve with broccoli. Enjoy!
Wanna see me make it? Like, on a video? You poor thing, you must be really bored. Well…here you go.
What could you do with these sauces for a weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces. I want to hear them! One lucky reader will win a $100 Visa gift card.
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