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Barbecued Shrimp with Spicy Rice
Makes 4 servings
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Image © USA Rice Federation®
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Barbecued Shrimp with Spicy Rice
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Ingredients
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1
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pound large shrimp, peeled and deveined
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4
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wooden* or metal skewers
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Vegetable cooking spray
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1/3
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cup prepared barbecue sauce
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Spicy Rice (recipe follows)
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*Soak wooden skewers in water 20 minutes before using to prevent burning.
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Thread shrimp on skewers. To broil in oven, place on broiler rack coated with cooking spray. Broil 4 to 5 inches from heat 4 minutes. Brush with barbecue sauce. Turn and brush with remaining barbecue sauce. Broil 2 to 4 minutes longer or until shrimp are done. To cook on outdoor grill, cook skewered shrimp over hot coals 4 minutes. Brush with barbecue sauce. Turn and brush with remaining barbecue sauce. Grill 4 to 5 minutes longer or until shrimp are done. Serve with Spicy Rice.
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Spicy Rice
Makes 4 servings
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Ingredients
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1/2
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cup sliced green onions
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1/2
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cup minced carrots
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1/2
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cup minced red bell pepper
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1
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jalapeño or serrano pepper, minced
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1
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tablespoon vegetable oil
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2
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cups cooked rice (cooked in chicken broth)
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2
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tablespoons chopped cilantro
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1
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tablespoon lime juice
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1
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teaspoon soy sauce
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Hot pepper sauce to taste
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Cook onions, carrots, bell pepper and jalapeño pepper in oil in large skillet over medium-high heat until tender crisp. Stir in rice, cilantro, lime juice, soy sauce and pepper sauce; cook until thoroughly heated.
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Microwave Directions
Combine onions, carrots, bell pepper, jalapeño pepper and oil in 2-quart microproof baking dish. Cook on HIGH (100% power) 2 to 3 minutes or until vegetables are tender crisp. Add rice, cilantro, lime juice, soy sauce and pepper sauce. Cook on HIGH 3 to 4 minutes, stirring after 2 minutes, or until thoroughly heated.
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© USA Rice Federation®
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Nutrients per Serving
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Calories
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285
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Total Fat
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5 g
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Cholesterol
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175 mg
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Sodium
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839 mg
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Click here for printable version