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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 679.5
  • Total Fat: 43.8 g
  • Cholesterol: 64.4 mg
  • Sodium: 968.9 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 12.0 g
  • Protein: 20.3 g

View full nutritional breakdown of Skewered Shrimp with Black Bean-Lemon Rice calories by ingredient
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Skewered Shrimp with Black Bean-Lemon Rice

Submitted by: LTHORNTON79

Introduction

*The calorie count on this is much lower than what is calculated here because you don't use all the marinade. The calorie count from Oldwayspt.org (where I got the recipe) is 486 per serving. While that's still pretty high, this dish is extremely filling and you may really only be able to eat half to three-quarters of a serving before you're full. *The calorie count on this is much lower than what is calculated here because you don't use all the marinade. The calorie count from Oldwayspt.org (where I got the recipe) is 486 per serving. While that's still pretty high, this dish is extremely filling and you may really only be able to eat half to three-quarters of a serving before you're full.
Number of Servings: 4

Ingredients

    Marinade/Dressing
    3/4 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    3 tablespoons lemon juice
    2 medium garlic cloves, minced
    1 teaspoons salt
    3/4 teaspoon coarsely ground black pepper

    Skewers
    24 large raw, headless, peeled shrimp, with tails on (about 1 pound)
    24 cherry tomatoes
    2 poblano chili peppers, seeded and cut into 24 pieces
    24 whole green onions, trimmed to 6 inches in length
    8 12-inch bamboo skewers, soaked in water

    Rice
    3 cups hot cooked brown rice
    1 can (15 ounces) black beans, rinsed and drained
    cup chopped cilantro
    1 tablespoon grated lemon zest


Tips

The calorie count is actuall lower than what SparkRecipes calculates because you don't use all of the marinade.


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Directions

1.Combine the marinade ingredients in a small bowl and whisk until smooth. Reserve cup of the mixture in a small saucepan and set aside. Place the shrimp in a resealable plastic bag, pour the marinade over the shrimp, seal tightly and coat well. Refrigerate 30 minutes, turning frequently.

2.Remove the shrimp from the marinade. Thread the shrimp on the skewers, alternating with the tomatoes, chilies, and onions (folded in half).

3.Heat the grill to high. Cook for 4-5 minutes on each side, or until the shrimp are opaque in center (or until veggies are cooked if you're using pre-cooked shrimp).

4.Set the saucepan with the remaining marinade (the 1/2 cup you saved earlier) directly on the grill to heat slightly. Toss the rice with the black beans, cilantro, and lemon zest. To serve, top the rice with the skewers and spoon the remaining marinade over skewers.


Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user LTHORNTON79.






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