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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup apricot preserves
2 tbsp olive oil
2 tsp lemon juice
2 tsp Dijon mustard
16 large shrimp, peeled and deveined
2 large red bell peppers, halved lengthwise, stemmed and seeded
1 1/3 cups long-grain white rice
2 2/3 cups water
2 tbsp unsalted butter
4 green onions, white portions and tender green tops chopped separately
2 tsp chili powder
1/2 tsp salt
1/4 cup chicken broth
1/2 cup dry white wine
4 sweet Italian sausages, about 3/4 lb total
1 tbsp chopped fresh parsley
In a saucepan over medium heat, combine the preserves, oil, lemon juice and mustard. Bring to a boil, pour into a nonaluminum bowl and let cool. Add the shrimp, cover and refrigerate for 3 hours. Remove from the refrigerator 30 minutes before grilling.
Meanwhile, preheat a broiler. Place the bell peppers, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler, cover with foil and let cool for 10 minutes, then peel away the skins. Chop the peppers.
In a saucepan over medium-high heat, combine the rice and water. Bring to a boil, reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Keep hot.
Meanwhile, in a saucepan over medium-low heat, melt the butter. Add the white portions of the green onions and saute until slightly softened, about 2 minutes. Stir in the chopped peppers, chili powder, salt and broth. Cover and cook until the peppers are soft, 3 to 4 minutes. Transfer to a food processor and blend until smooth. Return to the pan.
Prepare a hot fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.
In a fry pan just big enough to hold the sausages in a single layer, bring the wine to a boil over high heat. Reduce the heat to medium, add the sausages, prick in several places with a fork and cook, turning once, for 4 minutes total. Transfer the sausages to the grill rack. Cover the grill and open the vents halfway. Cook, turning once, until cooked through, about 5 minutes total.
Meanwhile, bend each shrimp almost in half and insert a metal skewer just above the tail so that it passes through the body twice. Grill, turning once, until cooked through, 3 to 4 minutes on each side.
Slice the sausages, add to the red pepper puree and place over medium-low heat. Stir briefly, add the hot rice and mix thoroughly. Toss in the shrimp and the reserved green onion tops. Transfer to a warmed serving bowl, sprinkle with the parsley and serve.
Serves 4.
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GRILLED SHRIMP AND SAUSAGE WITH RED RICE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1/2 cup apricot preserves
2 tbsp olive oil
2 tsp lemon juice
2 tsp Dijon mustard
16 large shrimp, peeled and deveined
2 large red bell peppers, halved lengthwise, stemmed and seeded
1 1/3 cups long-grain white rice
2 2/3 cups water
2 tbsp unsalted butter
4 green onions, white portions and tender green tops chopped separately
2 tsp chili powder
1/2 tsp salt
1/4 cup chicken broth
1/2 cup dry white wine
4 sweet Italian sausages, about 3/4 lb total
1 tbsp chopped fresh parsley
In a saucepan over medium heat, combine the preserves, oil, lemon juice and mustard. Bring to a boil, pour into a nonaluminum bowl and let cool. Add the shrimp, cover and refrigerate for 3 hours. Remove from the refrigerator 30 minutes before grilling.
Meanwhile, preheat a broiler. Place the bell peppers, cut sides down, on a baking sheet. Broil until the skins blacken and blister. Remove from the broiler, cover with foil and let cool for 10 minutes, then peel away the skins. Chop the peppers.
In a saucepan over medium-high heat, combine the rice and water. Bring to a boil, reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Keep hot.
Meanwhile, in a saucepan over medium-low heat, melt the butter. Add the white portions of the green onions and saute until slightly softened, about 2 minutes. Stir in the chopped peppers, chili powder, salt and broth. Cover and cook until the peppers are soft, 3 to 4 minutes. Transfer to a food processor and blend until smooth. Return to the pan.
Prepare a hot fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.
In a fry pan just big enough to hold the sausages in a single layer, bring the wine to a boil over high heat. Reduce the heat to medium, add the sausages, prick in several places with a fork and cook, turning once, for 4 minutes total. Transfer the sausages to the grill rack. Cover the grill and open the vents halfway. Cook, turning once, until cooked through, about 5 minutes total.
Meanwhile, bend each shrimp almost in half and insert a metal skewer just above the tail so that it passes through the body twice. Grill, turning once, until cooked through, 3 to 4 minutes on each side.
Slice the sausages, add to the red pepper puree and place over medium-low heat. Stir briefly, add the hot rice and mix thoroughly. Toss in the shrimp and the reserved green onion tops. Transfer to a warmed serving bowl, sprinkle with the parsley and serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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