SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE
My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 20
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.
GRILLED SHRIMP RICE CAKES
These shrimp cakes are a breeze to prepare and make a delightful grilled appetizer to serve when hosting a barbecue. The recipe can easily be doubled or tripled to make a big batch for a crowd.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 15 cakes
Number Of Ingredients 14
Steps:
- In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
- Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
- Repeat with remaining mixture.
- In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
- Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
- Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
- Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
- NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.
Nutrition Facts : Calories 254.1, Fat 4.2, SaturatedFat 0.6, Cholesterol 73, Sodium 320.3, Carbohydrate 42, Fiber 1.3, Sugar 1.1, Protein 10.6
SWEET AND SOUR GRILLED SHRIMP OVER RICE
Why do take-out when you can whip up quick-grilled shrimp, pineapple, and peppers brushed with an easy prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 7
Steps:
- Cook rice in water with salt as directed on package.
- Meanwhile, heat gas or charcoal grill. Thread bell pepper, shrimp and pineapple onto four 8 to 10-inch metal skewers.
- When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 6 to 8 minutes or until shrimp turn pink, brushing frequently with sweet-and-sour sauce.
- To serve, place any remaining sauce in small microwave-safe bowl. Microwave on High for about 1 minute or until thoroughly heated. Remove bell pepper, shrimp and pineapple from skewers; serve over rice with warm sauce.
Nutrition Facts : Calories 345, Carbohydrate 65 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1/4 of Recipe, Sodium 1020 mg, Sugar 18 g
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