Skewered Shrimp with Black Bean-Lemon Rice
- Number of Servings: 4
Ingredients
Marinade/Dressing3/4 cup extra-virgin olive oil1/4 cup red wine vinegar3 tablespoons lemon juice2 medium garlic cloves, minced1 ½ teaspoons salt3/4 teaspoon coarsely ground black pepperSkewers24 large raw, headless, peeled shrimp, with tails on (about 1 pound)24 cherry tomatoes2 poblano chili peppers, seeded and cut into 24 pieces24 whole green onions, trimmed to 6 inches in length8 12-inch bamboo skewers, soaked in waterRice3 cups hot cooked brown rice1 can (15 ounces) black beans, rinsed and drained¼ cup chopped cilantro1 tablespoon grated lemon zest
1.Combine the marinade ingredients in a small bowl and whisk until smooth. Reserve ½ 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.
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.
Nutritional Info 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
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