Grilled Lime Shrimp and Vegetable Rice

Name: Grilled Lime Shrimp and Vegetable Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 assorted mini bell peppers; 387 grams coconut milk; 1 teaspoon Asian hot chili sauce (such as Sriracha); 2 ears fresh corn; 118 milliliters chopped fresh herbs (such as flat-leaf parsley, mint, basil, and cilantro); 2 garlic cloves, minced; 296 milliliters uncooked jasmine rice; 3 Tbsps red pepper jelly; 6 Tbsps fresh lime juice, divided; 1 teaspoon lime zest; 2 Tbsps olive oil; 2 teaspoons olive oil; 907 grams peeled, large raw shrimp; 1 sweet onion, cut into 1/2-inch slices; 1 teaspoon table salt

Grilled Lime Shrimp and Vegetable Rice might be just the main course you are searching for. This recipe covers 51% of your daily requirements of vitamins and minerals. One serving contains 1053 calories, 64g of protein, and 47g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have herbs, lime zest, shrimp, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat grill to 350 to 400 (medium-high) heat. Bring first 3 ingredients and 2/3 cup water to a boil in a medium saucepan over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Grill

While coconut milk mixture comes to a boil, whisk together red pepper jelly, next 3 ingredients, and 1/4 cup fresh lime juice in a small bowl. Reserve 2 Tbsp. lime mixture.

Ingredients you will need

Coconut Milk

Pepper Jelly

Lime Juice

Lime

Equipment you will use

Whisk

Bowl

Combine remaining lime mixture and shrimp.

Ingredients you will need

Shrimp

Lime

Let stand 20 minutes.

Meanwhile, stir rice into boiling coconut milk mixture. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed.

Ingredients you will need

Coconut Milk

Rice

Remove from heat, and keep covered.

While shrimp marinates and rice simmers, brush corn, peppers, and onion with 2 tsp. olive oil, and grill, covered with grill lid, 8 minutes or until slightly charred, turning halfway through.

Ingredients you will need

Olive Oil

Peppers

Shrimp

Onion

Corn

Rice

Equipment you will use

Grill

Remove and discard seeds from peppers; chop peppers.

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Peppers

Seeds

Cut kernels from corn cobs. Discard cobs. Chop onion.

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Onion

Corn

Combine peppers, corn, and onion in a bowl.

Ingredients you will need

Peppers

Onion

Corn

Equipment you will use

Bowl

Remove shrimp from marinade, discarding marinade. Grill shrimp, covered with grill lid, 3 minutes on each side or just until shrimp turn pink.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Grill

Remove shrimp from grill; sprinkle with 1 Tbsp. lime juice, and toss with reserved 2 Tbsp. lime mixture. Reserve half of shrimp for Lime Shrimp

Ingredients you will need

Lime Juice

Shrimp

Lime

Equipment you will use

Grill

Rolls. Stir remaining 1 Tbsp. lime juice into rice. Stir rice mixture and herbs into grilled vegetables.

Ingredients you will need

Lime Juice

Vegetable

Herbs

Roll

Rice

Serve remaining shrimp over rice-and-vegetable mixture.

Ingredients you will need

Vegetable

Shrimp

Rice

LEFTOVER DINNER: Lime Shrimp

Ingredients you will need

Shrimp

Lime

Rolls: Preheat oven to 37

Ingredients you will need

Roll

Equipment you will use

Oven

Coarsely chop reserved shrimp from Grilled Lime Shrimp and Vegetable Rice. Stir together 1/2 cup chopped celery, 1/3 cup mayonnaise, 1/2 tsp. lime zest, 1 Tbsp. fresh lime juice, 1/2 tsp. chopped fresh tarragon, and shrimp in a bowl. Stir together 2 Tbsp. melted butter and 1 garlic clove, pressed; spread on cut sides of 4 hot dog buns.

Ingredients you will need

Fresh Tarragon

Whole Garlic Cloves

Hot Dog Bun

Lime Juice

Mayonnaise

Lime Zest

Vegetable

Butter

Celery

Shrimp

Spread

Lime

Rice

Equipment you will use

Bowl

Bake 7 to 8 minutes or until toasted.

Equipment you will use

Oven

Place 1 lettuce leaf in each roll; top with shrimp mixture.

Ingredients you will need

Lettuce Leaf

Shrimp

Roll

Serve with lime wedges. Makes 4 servings.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

assorted mini bell peppers 387grams

coconut milk 1teaspoon

Asian hot chili sauce (such as Sriracha)2

ears fresh corn 118milliliters

chopped fresh herbs (such as flat-leaf parsley, mint, basil, and cilantro)2

garlic cloves, minced 296milliliters

uncooked jasmine rice 3Tbsps

red pepper jelly 6Tbsps

fresh lime juice, divided 1teaspoon

lime zest 2Tbsps

olive oil 2teaspoons

olive oil 907grams

peeled, large raw shrimp 1

sweet onion, cut into 1/2-inch slices 1teaspoon

table salt

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ziobaffan Organic Pinot Grigio. It has 4.6 out of 5 stars and a bottle costs about 17 dollars.

Ziobaffa Organic Pinot Grigio

Ziobaffa Organic Pinot Grigio has fresh rich aromas of apples and pears with hints of citrus that fade into a floral bouquet and on the palate it is bright and fresh with wonderful fruit flavors.ZIOBAFFA Pinot Grigio pairs well with a wide array of lighter cuisine, especially fish/shellfish, poultry, pastas in cream sauce and softer cheeses. It's also an ideal aperitif. Blend: 100% Pinot Grigio