|
|
|
| RECIPE FOR SHRIMP AND CHICKEN SKEWERS WITH WILD RICE |
Title: Shrimp And Chicken Skewers With Wild Rice
Category: Low Cal-fat Chicken
Serves: 4
Ingredients:
| 1.00 | 2 | c | | 2.00 | | Minced shallot | | 0.25 | c | Minced parsley | | 1.00 | | Rind of 1 lemon, minced | | 4.00 | | Garlic cloves, minced | | 12.00 | | Jumbo shrimp ** | | 0.50 | lb | Chicken breast *** | | 1.00 | | Juice of 1 lemon | | 1.00 | tb | Olive oil | | 1.00 | | Large shallot, sliced | | 1.00 | ts | Dried red chili pepper | | 10.00 | | Fresh basil leaves, minced | | 10.00 | | Fresh mint leaves, minced | | 1.50 | lb | Tomatoes **** | | 4.00 | | Small soaked bamboo skewers | | | *+=+ | | | -WILD RICE* | | 1.00 | ts | Sesame oil | | 0.50 | c | Chopped onion | | 1.00 | | Stalk celery, chopped | | 0.50 | ts | Minced garlic | | 0.50 | ts | Minced jalapeno pepper | | 0.50 | lb | Wild rice | | 1.00 | | Bay leaf | | 2.00 | tb | Toasted pine nuts | | 2.00 | c | Chicken stock, defatted |
Instructions:
Servings: 4 *=+ SKEWERS* SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips **** Peel, core and seed tomatoes and cut into 1 inch chunks 1.
Combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste.
Place in a bowl with the shrimp and chicken and lemon juice.
Toss to coat.
Marinate, covered, for at least 1 hour.
2.
Heat the oil in a 2 quart pot.
Add the sliced scallion, remaining garlic, chili pepper, basil and mint.
Cook for 2 minutes.
Add the tomatoes, cover the pot, and cook for 10 minutes.
Keep warm.
3.
Heat a broiler or grill to hot.
4.
Wrap a strip of chicken around the outside of a shrimp.
Stick a skewer through them both so both are secure.
Wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers.
Grill or broil for 2 minutes a side.
Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes.
WILD RICE: 5.
Heat the oil in a 2 quart pot.
Add the onion, celery, garlic and pepper.
Cook for 2 minutes, until lightly browned and soft.
6.
Add the rice, bay leaf, pine nuts and stock.
Bring to a boil, cover, and lower the heat so the liquid simmers.
Continue cooking for 55 minutes.
Uncover and cook until all the liquid has been absorbed.
Discard the bay leaf.
Per serving: 351 calories, 9.
3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5.
3 g dietary fiber.
From Prevention Magazine, March 1988, as given to them by: The Four Seasons, New York City, Seppi Renggli, Exec.
Chef.
Posted by: Sheila Exner, January 1992
Related Sites:
|
|
 |
|
| RECIPE SEARCH ENGINE |
|
|
|
|
| COCKTAILS |
|
Why not wash down your meal with a fruity summers cocktail?
Whether it's a Bahama Mama, Bloody Maria or even a Kamikaze Slammer, you're bound to find something here!
 Cocktail List
|
|
| RECENT SEARCHES |
Most recent searches:
rosalynn carter, salmon, bread, caviar, chocolate, wine, cheese, custard tarts, amaranth, fig marmalade, seafood gumbo, bars, corn bread stuffing, tagliatelle , garlic cream sauce, fruit torte, indian food, marrow, frappe, persimmon, chili, aglia olio, tomatoes , salmon, wild mushrooms, potato soup, potato croquettes, pork kabobs, pepper, olio, indonesian, rhubarb mousse, filets, soup, candy, scalloped potatoes, cream cheese brownie, spinach soup, japan, fried eggplant,
|
|
|
|