Grilled Shrimp with Roasted Chile Green Rice

Something Extra Fall 2016

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Grilled Shrimp with Roasted Chile Green Rice

Grilled Shrimp with Roasted Chile Green Rice
4 Anaheim or Hatch chile peppers, divided
1 bunch cilantro
1/2 bunch parsley
3 tbsp. lime juice
3 tbsp. olive oil,
2 tbsp. white vinegar
1 clove garlic
4 cups cooked long grain rice
Salt and pepper to taste

1 lb. raw wild Texas Gulf shrimp, peeled and deveined
1 clove garlic, minced
2 Tbsp. olive oil,

 Prep: 15 minutes  Cook: 10 minutes Serves: 4

1. Preheat grill to medium. Grill chile peppers for about 6 minutes or until charred on all sides. When chiles are cool enough to handle, remove peel and seeds and discard.

2. Place 3 chiles, cilantro, parsley, lime juice, olive oil, vinegar and garlic in a blender. Blend on high until mixture becomes smooth. Mix into cooked rice; season with salt and pepper and toss in remaining chile, coarsely chopped.

3. Toss shrimp with garlic and olive oil; season with salt and pepper. Grill for 8 to 10 minutes, turning once during cook time. Serve on top of rice. 

Nutritional Information:
Nutrition per serving: 532 calories, 26 g protein, 20 g total fat (3 g sat., 0 g trans),
61 g carbohydrate, 4 g fiber, 2 g sugar, 182 mg cholesterol, 832 mg sodium, 15 points


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