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Honey Curry Shrimp Skewers w Brown Rice & Grilled Vegetable Salad
Courtesy of Uncle Ben's®
Servings: 6
Prep Time: 20 Min.
Cook Time: 15 Min.
Chill Time: 15 Min.
What you need:
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1 c. UNCLE BEN'S® Whole Grain Brown Rice
3 Tbsp. butter, divided
1 lb. uncooked shrimp, peeled, deveined (31-40 size)
1 Tbsp. curry powder
2 Tbsp. honey
1 1/3 Tbsp. salt, divided
1/2 c. fresh cilantro, divided
8 wooden skewers (10-12-in. soaked in water)
1 red bell pepper seeded and cored, cut into four pieces
1 large zucchini, cut into long flat strips
1/4 c. olive oil
1/2 red onion, cut into slices (but not separated into rings)
1 c. edamame, shelled
1/2 c. slivered almonds, toasted
1 tsp. black pepper
1/2 c. sesame vinaigrette
What to do:
1. Toss shrimp with 2 Tbsp. melted butter, honey, curry powder, 1 Tbsp. salt and half of the cilantro and mix well.
2. Assemble skewers with shrimp, place 5-6 shrimp per skewer to make about 6 skewers.
3. Once skewers are assembled, set aside and refrigerate.
4. Toss bell pepper and zucchini strips in olive oil.
5. Cook rice with 1 Tbsp. butter according to package directions.
6. While rice is cooking, grill bell pepper, zucchini, and onion on preheated outdoor grill. Cook until vegetables have been lightly charred, blistered and softened.
7. Chop vegetables into bite size pieces and toss with rice, edamame, toasted almonds, remaining cilantro and sesame dressing.
8. Season rice salad with 1 tsp. salt and 1 tsp. black pepper. Mix well and set aside.
9. Cook shrimp skewers on grill until shrimp turn pink and have curled up. Shrimp should be slightly charred and caramelized. Serve 1 skewer per person with rice salad.
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