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Barbecued Shrimp with Spicy Rice
1 pound large shrimp, peeled and deveined 4 wooden* or metal skewers Vegetable cooking spray 1/3 cup prepared barbecue sauce
Spicy Rice: 1/2 cup sliced green onions 1/2 cup minced carrots 1/2 cup minced red pepper 1 jalapeno or Serrano pepper, minced 1 tablespoon vegetable oil 2 cups cooked rice (cooked in chicken broth) 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1 teaspoon soy sauce Hot pepper sauce to taste
Thread shrimp on skewers.
To broil in oven, place on broiler rack coated with cooking spray. Brush with barbecue sauce. Broil 4 to 5 inches from heat 4 minutes. Turn and brush with remaining barbecue sauce. Broil 2 to 4 minutes longer or until shrimp are done.
To cook on outdoor grill, brush with barbecue sauce, cook skewered shrimp over hot coals 4 minutes. Turn and brush with remaining barbecue sauce. Grill 4 to 5 minutes or until shrimp are done. Serve with Spicy Rice.
Spicy Rice: Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium-high until tender crisp.
Stir in rice, cilantro, lime juice, soy sauce and pepper sauce; cook until thoroughly heated. Serve with Barbecued Shrimp.
Makes 4 servings Source: USA Rice Federation
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