Recipes

What’s for Dinner – Shrimp and Summer Rice

The challenge to cook for two is the impetus to make your original recipes smaller.  Shrimp is one of our favorites.  We really like it grilled.  You can grill shrimp on skewers or a grill basket.  I chose the basket method tonight.  In this heat it’s better to eat light.  One of our other favorites is a cold brown rice side dish with veggies and a lime vinaigrette dressing.   I didn’t cut back on the rice side dish because it’s great to take for lunches or have the next day. 

Grilled Herb Shrimp

  • 1/3 of a 2 pound bag of frozen cooked tail-on shrimp
  • 2 cloves of garlic, minced
  • ½ shallot, minced
  • 4 full springs of fresh Italian flat leaf parsley, chopped
  • 1 full sprig of fresh basil, chopped
  • 1 teaspoon Millaird Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon restaurant ground black pepper
  • ¼ cup extra light olive oil
  • ½ the juice of a lemon

 

Thaw the already cooked shrimp.  Pat it dry.  Using a small bowl add all the ingredients to make the marinade using a whisk.  Place the marinade and shrimp in a Ziploc bag.  Marinate for an hour.  Get your grill ready.  Use the indirect method of grilling.

Place your grill basket directly in the middle.  Using tongs, carefully add the shrimp to the basket.  It takes so little time to grill these because they are already cooked.   Turn the shrimp over a few times.  Ten minutes tops for grilling the shrimp.  Turn off the heat.  Carefully remove the shrimp, using the tongs, to your platter.

Summer Rice

  • 2 bags of Success Brown Rice, cooked to directions
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 2 stalks celery, diced
  • ½ shallot, diced
  • 2 scallions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon restaurant ground black pepper
  • Juice of one lime
  • 2 garlic cloves, minced
  • ¼ cup extra light olive oil

 

 Cook the rice per the directions on the box.  Let it cool.

Meanwhile, add the veggies to a medium sized bowl.  Add the rice.  Mix all the ingredients for the dressing.  Pour on the rice mixture and blend.  Refrigerate till serving time.

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