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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Carrots in Brown Sugar and Cinnamon Butter Sauce


Tender carrots in a luscious brown sugar butter sauce, spiced with a hint of cinnamon and orange zest. This is a great recipe for picky kids. The sauce is sweet and so tasty.

Note: Since this is a butter sauce, you want to keep the carrots warm if you are serving them with a meal. Keep them covered in foil or a lid on your serving dish. If they sit out too long at room temperature and cool, the butter will firm back up. If that happens reheat and stir well. Enjoy!


Carrots in Brown Sugar and Cinnamon Butter Sauce
Makes 8 servings

Ingredients:
  • 2 pounds carrots, cut into 1/4-inch slices (12 to 14 medium) 
  • 1/2 teaspoon salt, if desired (for the water)
  • 2/3 cup packed brown sugar
  • 1/4 cup butter 
  • 1/2 teaspoon grated orange peel (1 teaspoon for a more potent orange flavor)
  • 1/2 teaspoon salt
  • dash of cinnamon
Directions:
  1. Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
  2. While carrots are cooking, heat brown sugar, butter, orange peel, 1/2 teaspoon salt and cinnamon in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is just barely bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
  3. Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.
Adapted from Betty Crocker.

Comments

  1. Yummy! The only way I can get my little guy to eat carrots so far is in carrot cake (he's definitely mine!) I'll have to give these a try and see if he'll go for them.

    ReplyDelete
  2. I've not tried making carrots with cinnamon. Sounds like a great flavor combo.

    ReplyDelete

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