Grilled Shrimp With Veggies And Wild Rice Food

GRILLED SHRIMP WITH VEGGIES AND WILD RICE

Steps:

• Peel and devein shrimp. Marinate the Shrimp, tomatoes, green peppers in the olive oil and dill for 2 to 3 hours. Thread each shrimp half on a skewer along with tomatoes, onions and peppers and grill over hot coals for 2 to 3 minutes. Serve with wild rice. Wild Rice: In a large pot, bring broth and water to a boil. Add the rice, thyme, rosemary, salt and pepper. Reduce the heat, cover and simmer for 60 minutes or until rice is tender, drain. In a large skillet add the green onions, mushrooms and garlic in olive oil, saute for 10 minutes or so. Add the rice; heat through.

VEGETABLE SHRIMP FRIED RICE

Steps:

• In a large non-stick skillet or wok, heat oil over medium high heat.
• Add some of the grated garlic and ginger for 30 seconds.
• Next add shrimp and cook quickly until they turn pink.
• Remove and set aside.
• If needed, add a little more canola oil to wok.
• Add beaten eggs.
• I swirl the wok to coat the bottom with the egg.
• It will cook very quickly.
• Once eggs are set, you can chop them up smaller pieces.
• Then remove from the pan and set aside as well.
• Again if needed, add a little more canola oil to the wok.
• Add the rest of the grated garlic and ginger.
• Then add the pea pods and green onion and cook for about 1 minute.
• Splash in some of the soy sauce and sesame oil.
• Mix with vegetables.
• Add rice and cooked egg.
• Toss quickly to mix rice with soy sauce.
• Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
• Fold bean sprouts into warmed rice, for about 30 seconds.
• Add shrimp, top with some scallion, and serve.

ALL-IN-ONE GRILLED SHRIMP SKEWERS WITH RICE

Steps:

• Heat grill to medium-high heat.
• Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
• Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
• Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
• Spoon rice mixture onto platter; top with shrimp and onions.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE

Steps:

• For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
• Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
• For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
• Serve the rice with the shrimp skewers.

SHRIMP & WILD RICE

Steps:

• Cook rice as directed.
• Saute onion, bell pepper and jalapeno pepper in 2 tablespoons butter until slightly tender, about 5 minutes.
• Mix with the cooked rice.
• Fold in cooked shrimp.
• Spread evenly into a greased 8X11 inch baking dish.
• Cover with crushed Ritz crackers.
• Drizzle with 4 tablespoons melted butter.
• Bake until bubbly at 350 degrees, about 30-35 minutes or until top is lightly browned.
• Serve with salad and garlic bread.